But when polyphenols CA and CGA were combined with amino acid cysteines found in milk proteins, their anti-inflammatory effects received a boost.

但当CA和CGA与牛奶蛋白中的半胱氨酸结合时，它们的抗炎作用得到了强化。

In this study, the researchers used RNA-sequencing to study the immune-regulating effects of CA–Cys and CGA–Cys in macrophage cells subjected to artificial inflammation.

在这项研究中，研究人员使用 RNA 测序来分析 CA–Cys 和 CGA–Cys 在有炎症的巨噬细胞中的免疫调节作用。

They also tested the effects of CA and CGA alone and compared them to a control group of macrophages not exposed to the polyphenols or the Cys adducts.

他们还单独测试了 CA 和 CGA 的作用，并将它们与未暴露于多酚或 Cys 加合物的巨噬细胞对照组进行了比较。

In this case, the amino acid cysteine (Cys) – found in milk products – was combined with the polyphenols CA and CGA – found in coffee – to make the adducts CA–Cys and CGA–Cys.

在这种情况下，奶制品中的氨基酸半胱氨酸（Cys）与咖啡中的CA和CGA结合，形成加合物 CA–Cys 和 CGA–Cys。