据美国科学家研究证实,那 些能使酱油产生独特香味的化合物具有防癌作用。这一研究结果与过去的说法相悖。早在80年代初期,科学家们曾怀疑,酱油可能是诱发胃癌发病及引起过敏反应的重要原因之一。但经最新试验表明,上述说法缺乏根据。 美威斯康星大学食品研究院的迈克尔·帕里扎及其同事曾就此对老鼠进行了专项试验。他们首先从酱油中萃取到一种能够散发香味的化合物,然后给老鼠喂服,结果发 According to research by American scientists, compounds that can make soy sauce have a unique scent have anti-cancer effects. The results of this study contradict the past. As early as the early 1980s, scientists have suspected that soy sauce may be one of the important causes of gastric cancer induction and allergic reactions. However, the latest test shows that the above statement lacks a basis. Michael Pariza of the UW Institute of Food Research and his colleagues have conducted a special experiment on rats. They first extracted a soy-flavored compound and then fed the mice