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能产生一种天然的防氧化成分 ,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Ｅ等防氧化剂大十几倍。根据初步的研究结果 ,一丁点酱油所达到的抑制自由基的效果 ,就与一杯红葡萄酒的功效相当。尤其让人感到 Researchers at the National University of Singapore found that Asian soy sauce, which is commonly used in cooking, produces a natural anti-oxidant that helps reduce free radical damage to humans and is more effective than common antioxidants such as vitamin C and E Ten times. According to a preliminary study, the effect of a small amount of soy sauce on the suppression of free radicals is comparable to that of a glass of red wine. In particular, people feel