新加坡国立大学的研究人员发现 ,亚洲人烹饪中常用的酱油能产生一种天然的抗氧化成分 ,有助于减少自由基对人体的损害 ,其功效比常见ＶＣ 和ＶＥ 等抗氧化剂大十几倍。研究结果表明 ,一滴酱油所达到抑制自由基效果 ,相当一杯红葡萄酒功效。除酱油外 ,西红柿、红葡萄酒、绿茶、 Researchers at the National University of Singapore found that soy sauce commonly used in Asian cooking produces a natural anti-oxidant that helps reduce free radical damage to humans by more than a dozen times more powerful than common antioxidants such as VC and VE . The results show that a drop of soy sauce to achieve the effect of inhibiting free radicals, quite a glass of red wine efficacy. In addition to soy sauce, tomatoes, red wine, green tea,