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新加坡的研究人员发现,酱油能产生一种防氧化天然成分,可以消灭致癌物质,功效比常见的维生素C和E等防氧化剂大十几倍。 一丁点酱油所达到的抑制致癌物质——游离基的效果与一杯红葡萄酒的功效相当。酱油能不断地消灭游离基。酱油内含有不止一种防氧化成分,各成分杀灭游离基的时间长短不一。
Researchers in Singapore have found that soy sauce can produce natural antioxidants that can eliminate carcinogens and is ten times more potent than common antioxidants such as vitamins C and E. A tiny amount of soy sauce has achieved the effect of inhibiting carcinogens - the effect of free radicals is equivalent to that of a glass of red wine. Soy sauce can constantly eliminate free radicals. Soy sauce contains more than one type of antioxidant ingredients, and the duration of killing free radicals varies from ingredient to ingredient.