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Portuguese - English translator. Tip top service every time.
Account type
Freelance translator and/or interpreter
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Affiliations
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Services
Translation, MT post-editing
Expertise
Specializes in:
Livestock / Animal Husbandry
Business/Commerce (general)
Agriculture
Transport / Transportation / Shipping
Construction / Civil Engineering
Ships, Sailing, Maritime
Also works in:
Wine / Oenology / Viticulture
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Rates
Portuguese to English - Rates: 0.08 - 0.10 USD per word English to Portuguese - Rates: 0.08 - 0.10 USD per word English - Rates: 0.08 - 0.10 USD per word Portuguese - Rates: 0.08 - 0.10 USD per word
Portuguese to English: Wine's benefits to Health General field: Marketing Detailed field: Food & Drink
Source text - Portuguese Vinho e Coração
Foi nas doenças cardíacas que primeiro se observou os efeitos benéficos de ingestão regular de e moderado de vinho. Estudos mostram que o consumo diminui as doenças cardíacas e circulatórias e as mortes entre 40 e 60%. A bebida aumenta o colesterol HDL (bom colesterol), pelas ações benéficas que exerce ao sistema cardiocirculatório, e diminui o colesterol LDL (mau colesterol). Aumentam as ações que dificultam a formação de coágulos, que é a causa principal do fechamento dos vasos sangüíneos, fato que causa infarto do miocárdio, derrame cerebral e gangrenas. Aumenta a resistência e a elasticidade da parede vascular e dilata os vasos sangüíneos, diminuindo a resistência ao trabalho do coração.
Vinho e envelhecimento
Quem bebe vinho nas refeições, moderadamente e regularmente, morre mais tarde e tem melhor qualidade de vida. O envelhecimento das células, dos tecidos e do organismo como um todo é uma ação dos radicais livres. O organismo produz substâncias que são neutralizadoras desses radicais, mas a produção diminui com o aumento da idade. Os vinhos, principalmente os tintos, são ricos em polifenóis, que são potentes eliminadores de radicais livres. Assim, é fácil entender anti-envelhecimento proporcionado pela bebida. As localidades no mundo onde as pessoas vivem mais são, quase todas, regiões vitivinícolas.
Vinho e o sistema digestivo
A digestão de uma refeição acompanhada de vinho é melhor por vários motivos. Um ácido orgânico presente nessa bebida, o cinâmico, estimula a vesícula biliar, que descarrega uma quantidade maior de biles no inicio do intestino delgado, melhorando e aumentando a digestão das gorduras. Há ainda as oxidases e as pectases, enzimas que aceleram e facilitam a digestão. O sorbitol, um álcool derivado de açúcar que existe no vinho, estimula as secreções biliares e pancreáticas, importantes na digestão.
Vinho e acidente cerebral
Os acidentes vasculares cerebrais podem ser isquêmicos (quando há uma obstrução de um ou mais vasos) ou hemorrágicos (quando um ou mais vasos rompem e extravasam sangue no sistema nervoso). Os AVC isquêmicos representam 70% das ocorrências dessa patologia. As pessoas que têm o hábito regular de beber vinho moderadamente têm menos riscos de desenvolver AVC isquêmico.
Vinho e pele
Um dos efeitos mais espantosos do vinho é no pele. Ele é tão impressionante talvez porque ela está exposta e nela se pode observar diretamente os resultados. O colágeno e a elastina são substâncias que dão consistência e elasticidade à pele. A colagenase e a elastase são enzimas que destoem o colágeno e a elastina, respectivamente, fazendo com que a pele fique atrôfica e menos elástica. Os polifenóis do vinho bloqueiam a ação da colagenase e da elastase, deixando a pele mais elástica e consistente. Além disso, eles melhoram a sua microcirculação e a hidratação.
Vinho e as infecções
Desde a antigüidade se reconhece no vinho um efeito anti-infeccioso. Acreditava-se inicialmente que esse efeito se devia a sua acidez e ao álcool. Essas seriam condições muito hostis às bactérias, que aí não conseguiram sobreviver. Isso funciona para alguns organismos. Na verdade, a principal ação anti-infecciosa do vinho se deve os antocianos, que têm uma atividade bactericida direta quando na presença do álcool. Esse polifenol encontra-se na casca da uva e é o responsável pela sua cor e pela do vinho.
Vinho e câncer
Apesar dos avanços da medicina, o câncer é a segunda causa de morte no mundo, depois de doenças cardiocirculatórios. As pessoas que têm o hábito regular de beber vinho moderadamente nas refeições têm 20% menos chance de desenvolver câncer de qualquer tipo – essa proteção deve-se aos polifenóis.
Pesquisa desenvolvida em Biotecnologia comprova ação antioxidante e antimutagênica dos sucos de uva.
Pesquisa comprova que o suco de uva possui as mesmas propriedades benéficas do vinho, os efeitos são produzidos pelos polifenóis compostos encontrados na casca de uva que inibem o envelhecimento precoce e a proliferação de células cancerosas. Até hoje, se achava que o álcool dos vinhos funcionava como solvente na extração do resveratrol da casca. Contudo, por ser uma bebida não fermentada e não alcoólica, o suco não tem tanto contato com a casca, mas mesmo assim possui quantidades elevadas de resveratrol. Os sucos integrais orgânicos possuem esta propriedade em quantidades muito superiores aos sucos comerciais. Os tintos também possuem três vezes mais polifenóis que os brancos.
Translation - English Wine and the Heart.
The beneficial effect of regular and moderate consumption of wine was first observed in relation to cardiac disease. Research shows that wine consumption decreases heart and circulatory diseases, and also deaths from these diseases by between 40% and 60%. Wine increases HDL cholesterol (good cholesterol) through its beneficial action on the cardio circulatory system and decreases LDL cholesterol (bad cholesterol). Wine helps prevent the formation of clots which are the main cause of vascular blockage which can cause heart attack, stroke and gangrene. Wine increases the resistance and elasticity of the blood vessels, facilitating dilation and thus decreasing the heart’s work load.
Wine and aging.
Those who regularly and moderately drink wine at mealtimes have an increased life expectancy and a better quality of life. The aging of cells, bodily tissue and organism as a whole is caused by the action of free radicals. The organism produces substances which neutralise these free radicals, but this diminishes with age. Wine, especially red wine, is rich in polyphenols which are potent eliminators of free radicals. Thus it is easy to understand the anti aging effect provided by wine. The places in the world with the highest longevity are nearly all found in wine producing regions.
Wine and the digestive system.
Digestion of a meal taken with some wine is better for various reasons. An organic acid in wine known as cinnamic acid stimulates the gall bladder to release a greater quantity of bile into the small intestine which improves and increases fat digestion. Wine also contains oxidase and pectase, enzymes which accelerate and facilitate the digestive process. Sorbitol, which is an alcohol derived from the sugars found in wine further stimulates those pancreatic and gall bladder secretions so important for digestion
Wine and cerebrovascular accidents (CVA or stroke)
Strokes may be ischemic (when one or more blood vessels are blocked) or haemorrhagic (when one or more blood vessels rupture and allow leakage of blood to the nervous system). 70% of strokes are ischemic. People who have the regular habit of drinking moderate amounts of wine have less risk of developing ischemic strokes.
Wine and the skin.
One of the most spectacular benefits of wine is to the skin. Maybe it is so impressive because the skin is exposed to view and the results are so easily observable. Collagenase and elastase are enzymes that break down collagen and elastin respectively, causing the skin to atrophy and lose elasticity. The polyphenols found in wine block the action of collagenase and elastase, leaving the skin more elastic and consistent. They also improve micro circulation and hydration of the skin.
Wine and infection.
Ever since ancient times the antiseptic properties of wine have been recognised. It was thought that this effect was due to the acidity of wine, and because of it alcohol content. This creates a hostile environment for bacteria in which they could not survive. Actually the principal antiseptic effect of wine is due to the anthocyans which have a strong bactericidal activity in the presence of alcohol. This polyphenol is present in grape skins and is responsible for their coloration and also of the wine.
Wine and cancer.
Despite the advances in medicine, cancer is the second cause of death in the world after cardio vascular disease. People who have the habit of drinking moderate quantities of wine at mealtimes have 20% less chance of developing any type of cancer - this protection is due to the polyphenols.
Biotechnological research proves the antioxidant and anti-mutagenic effects of grape juice.
Research has shown that grape juice has the same beneficial properties as wine due to the polyphenol compounds found in grape skins which retard aging and prevent the proliferation of cancerous cells. Until recently, it was assumed that it was the solvent action of the alcohol in wine which extracted resveratol from the skins. However, although grape juice is an alcohol free, unfermented beverage from which the skins have been removed, it also has a relatively high concentration of resveratol. Integral organic grape juice has a much higher level than commercial juices, whilst red grape juice contains three times more polyphenols than white grape juice.
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Experience
Years of experience: 18. Registered at ProZ.com: Sep 2011.
Bachelor of Science “cum laude” in Agricultural Sciences.
University College of Wales, Aberystwth.
British citizen, South African by birth, raised and educated in East Africa. I came to Brazil for the first time in February 1975, became a permanent resident in 1976 and have lived and worked in the south of the country ever since. I speak, read and write like a native and translating has been a natural consequence.
I have been a founding member of several Brazilian companies and am at present a director of three.
Since 2007, I have worked as a consultant for a large winery in Rio Grande do Sul, helping them open up an export market for their varied vine products. Part of my job has been translating all the company promotional literature into English. In the capacity of international representative I have travelled to China, the UK, USA and Canada.
I act as a sourcing consultant for foreign individuals wishing to import Brazilian products, and others looking for investment opportunities in the country in various fields including agriculture, real estate and mining. I have occasionally travelled abroad as an interpreter and guide with small groups of Brazilian business men visiting trade fairs, related companies and industrial plants.
Expertise 
