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新加坡研究人员指出,东南亚国家普遍食用的黑酱油抗细胞氧化的作用可能比红酒和维生素C大。新加坡《海峡时报》报道,新加坡国立大学的研究人员发现,黑酱油的抗氧化作用比红酒高出10倍,比维生素C高出150倍。
Researchers in Singapore pointed out that the anti-cell oxidation effect of black soy sauce commonly used in Southeast Asian countries may be greater than that of red wine and vitamin C. Singapore’s “Straits Times” reported that researchers at National University of Singapore found that black soy sauce antioxidant ten times higher than red wine, 150 times higher than vitamin C.