Brain ko kwayoyin cuta: wa ke sarrafa mu?
Me yasa kowa ba zai iya rage kiba, daina shan taba, ko fara kasuwanci ba? Ga wasu, nasara shine salon rayuwa, ga wasu - mafarkin da ba za a iya samu ba kuma wani abu na hassada. Daga ina mutane masu ƙarfin zuciya, masu aiki, masu fata suka fito? Yadda za a kasance a cikinsu? Kuma wace rawa abinci ke takawa a cikin wannan? Wani bincike mai ban sha'awa da masana kimiyya daga Oxford suka yi zai iya canza fahimtar jikin mutum har abada da kuma halayensa.
Kuna tsammanin kwakwalwa ita ce mafi tasiri ga jikinmu? Tabbas. Amma shi, kamar kowane mai mulki, yana da masu ba da shawara, ministoci, da abokan haɗin gwiwa waɗanda ke jan zare a lokacin da ya dace. Kuma a cikin wannan wasa, hanji ya fi girma: yana da gida zuwa kusan tiriliyan kwayoyin cuta na nau'in 500 da nauyin nauyin 1 kg. Akwai su da yawa fiye da taurari a cikin taurari, kuma kowa yana da ra'ayinsa.
Masana kimiyya na Oxford John Bienenstock, Wolfgang Koons, da Paul Forsyth sun yi nazarin microbiota na ɗan adam (tarin ƙwayoyin ƙwayoyin cuta na hanji) kuma sun yi wani ƙarshe mai ban mamaki: ƙwayoyin cuta da ke rayuwa a cikin hanji suna da tasirin da ba za mu iya yi tsammani ba.
Wataƙila kun ji labarin hankali fiye da sau ɗaya. Tushen horo na inganta kai, hankali na tunani shine ikon mutum don fahimtar nasu da sauran motsin zuciyar su daidai kuma, a sakamakon haka, sarrafa su. Don haka, matakinsa ya dogara gaba ɗaya akan abun da ke cikin microbiota! Gut kwayoyin cutar kai tsaye suna shafar tsarin mai juyayi, suna iya canza halin ɗan adam kuma har ma da sha'awar sha'awa, shirye-shirye don saduwa da bukatun mazaunan microscopic. Alamun alamar mutum da kwayoyin cuta na iya tafiya ta gefe: wani m microbiota yana sa mutum ya hana, janyewa, tawayar, sabili da haka rashin nasara da rashin jin daɗi. Duk da haka, ba shi da wahala sosai a nuna wanene ubangidan a cikin jiki kuma ya sa kwayoyin cutar suyi aiki da kansu.
A ranar 20 ga Yuni, 2016, Doctor of Medical Sciences, Farfesa Andrey Petrovich Prodeus da masanin ilimin kimiyya Victoria Shimanskaya sun tattauna sabon bincike game da dangantakar da ke tattare da hankali tare da microbiota na hanji a yayin da ake magana da "hanji mai ban sha'awa" a cikin tsarin kantin kimiyya.
Masu shiryawa sun aro sunan sabon abu daga likita da masanin ilimin halitta Julia Enders, wanda ya buga littafi mai suna a cikin 2014, wanda aka sadaukar don tasirin hanji da mazaunanta a rayuwarmu.
Tare da masu sauraro, masana na taron sun gano cewa: lafiyayyen hanji yana ƙaruwa da hankali da kuma yanayin rayuwar mutum, kuma mabuɗin lafiyar hanji yana cikin abinci mai aiki. "Kai ne abin da kuke ci" yanzu gaskiyar kimiyya ce. Abubuwan da ke tattare da microbiota a cikin kowane mutum ya bambanta kuma ya dogara da abinci. Abinci yana kunna nau'ikan ƙwayoyin cuta na hanji iri-iri. Kuma idan wasu suna haifar da damuwa da damuwa, to, wasu suna hanzarta amsawa, inganta hankali da ƙwaƙwalwa, da kuma taimakawa wajen sarrafa motsin zuciyarmu. A cewar masanin cafe na kimiyya, Farfesa Andrey Petrovich Prodeus, "Microbiota ya dogara da salon rayuwa, abinci mai gina jiki, da genotype, amma microbiota yana rinjayar ci gaba da aiki na mutum, gabobinsa da tsarinsa."
Mafi kyawun '' ƙwararrun masana kimiyya da ake kira samfuran kiwo. Abokan mutum mafi kyau shine yogurt da sauran abincin probiotic. Suna tallafawa ma'aunin lafiya na microbiota kuma suna da tasiri mai kyau akan aikin hanji da yanayin hankali na tunani. “Kyakkyawan haɓakar hankali na tunani yana ba mutum kwarin gwiwa, yana taimakawa wajen gane kansa, kuma yana ɗaga kima. Yana da ban mamaki yadda muke dogara ga abin da muke ci a wannan ma'anar! Farin ciki da nasara sun zama alamun ilimin lissafin jiki na jiki, kuma, bisa ga haka, yana yiwuwa ya zama mai farin ciki da nasara godiya ga zabi na abinci mai gina jiki da kuma amfani da kwayoyin halitta na yau da kullum. Wadannan karatun suna yin juyin juya hali a cikin ilimin halin dan Adam da magani, "- in ji kwararre na cafe kimiyya, masanin ilimin psychologist Victoria Shimanskaya.