Chinese Soya Sauce contains strange anti-oxidant elements

A recent report states that Chinese people¡¦s daily condiments of soya sauce may contain strange elements with anti-oxidating qualities.

According to the United Daily in Singapore on December 20, 1999, Scientists from the Singapore State University have made different tests on soya sauce, chili sauce, and dark vinegar. The first finding was that soya sauce has very high anti-oxidating qualities which can destroy cancer causing elements in foods, and the effect is 10 times better than traditional anti-oxidant food such as vitamin C and E combined.

Every drop of soya sauce can, in one minute, exterminate 47-127 units of free radicals, ten times higher than red wine. Which also means that the use of one drop of soya sauce in every meal is far better than a glass of red wine for its anti-oxidant effect.

The reason is that not like Vitamin C & E where they stop functioning after destroying a certain amount of free radicals, soya sauce has the ability to continuous destroy free radicals. This may be due to the various elements inside soya sauce which perform at different times.

However, scientists also says that at this initial stage, they still need to explore what elements inside soya sauce are capable of this anti-oxidant functions.

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