Nutritional Content of Imported Apple Polyphenols and English Translation Strategy of Food Description

  • Xiufang Liang
Keywords: Apple polyphenols; Food instruction; English translation; Translation strategies


Apples have a variety of vitamins and nutritional ingredients. Apple polyphenols are secondary metabolites produced by apples during the growth process. They are natural active substances extracted from apple dregs. Studies in various literatures have shown that apple polyphenols have various biological functions such as anti-oxidation, lowering blood pressure, lowering blood sugar, inhibiting lead discharge, inhibiting bacterial activity, and anti-pollen allergy. The application of apple polyphenols is an important part of China's food import and export trade. China's food culture has a long history. Since joining the WTO, Chinese food has gradually become international. This article analyzes the nutritional content of imported apple polyphenols and English translation strategies for food descriptions. From the perspective of the theory of persuasive function, through the analysis of the collected bilingual food instruction manuals, it is found that the English translation of food instruction manuals in the domestic market has problems in language, pragmatics and culture. This article proposes that the translation of Chinese food instruction manuals should adopt a communicative translation strategy. Specifically, supplementary translation, provincial translation, and retranslation can be used to fully reflect the appeal function in the translation and attract consumers more effectively.