New research shows that dark soy sauce (or “soya” sauce) has very powerful antioxidant properties and may be useful in fighting human cell damage, preventing disease, and slowing the aging process. According to researchers, compounds in soy sauce are about 10 times more powerful than red wine antioxidants and 150 times more powerful than vitamin C.
This is a good reason to start eating more asian food with soy sauce on it… just be sure to choose a low-sodium version!
From Reuters News:
Dark soya sauce, widely used in east Asia, may prove to be more effective than red wine and vitamin C in combating human cell damage, researchers in Singapore said.
Scientists found that the sauce — derived from fermented soya beans — contains antioxidant properties about 10 times more effective than red wine and 150 times more potent than vitamin C, Singapore’s Strait Times reported on Saturday.
Antioxidants — found in red wine, fruits and vegetables — counter the effects of free radicals, unstable atoms which attack human cells and tissues.
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