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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能产生一种天然的防氧化成分，它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，一丁点儿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
Researchers at the National University of Singapore found that the soy sauce commonly used by Asians in cooking produces a natural anti-oxidant that helps reduce the damage done by free radicals to the human body and is more effective than the common antioxidants such as vitamin C and E Big ten times. According to a preliminary study, the effect of free radicals suppressed by the slightest soy sauce is comparable to that of a glass of red wine. Particularly alarming