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新加坡国立大学的研究人员发现,亚洲人在烹饪中常用的酱油,含有天然的抗氧化成分,也有助于减少自由基对人体的损害,其功效比常见的维生素 C和维生素 E 等抗氧化剂大10倍。据研究,少量酱油所达到的抑制自由基的效果,与一杯红葡萄酒的功效相当,尤其令人惊讶的是,酱油能不断消灭自由基,而维生素 C 和维生素 E 在消灭一定量的自由基后这一功能就停止了。这一发现证明酱油内含有一种以上的抗氧化成分,而且各种成分消灭自由基的时间长短也不一。
Researchers at the National University of Singapore found that the soy sauce commonly used in cooking in Asia contains natural anti-oxidants and also helps to reduce the damage of free radicals to the human body, which is 10 times more powerful than common antioxidants such as vitamin C and vitamin E Times According to research, a small amount of soy sauce to achieve the effect of inhibiting free radicals, and a glass of red wine is quite effective, especially surprising is that soy sauce can continue to destroy free radicals, while vitamin C and vitamin E in the elimination of a certain amount of free radicals This function is stopped. This finding proves that soy sauce contains more than one antioxidant component, and various components of free radicals to eliminate the length of time is not uniform.