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Dark soya sauce, widely used in East Asia, may prove to be more effective than red wine and vitamin C in combating human cell damage, researchers in Singapore said.
Scientists found the sauce contains antioxidant properties about 10 times more effective than red wine and 150 times more potent than vitamin C.
The study from the National University of Singapore says antioxidants -- found in red wine, fruits and vegetables -- counter the effects of free radicals, unstable atoms which attack human cells and tissues. Free radicals have been linked to the aging process as well as a range of illnesses including Parkinson's disease, cancer and heart disease. The study also found the sauce improved blood flow by as much as 50 percent in the hours after consumption.
While there are many preventative benefits with dark soya sauce such as potentially slowing down the rate of cardiovascular and neurodegenerative diseases, the researchers warned not to take large amounts of it because of its high sodium content.
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