Researchers from the National University of Singapore have discovered that soy sauce produces a natural antioxidant component that helps reduce the damage to the human body caused by free radicals, with its effectiveness being more than ten times greater than that of common antioxidants such as vitamins C and E.
Preliminary research results indicate that soy sauce continuously eliminates free radicals, unlike vitamins C and E, which stop after eliminating a certain number of them. This finding suggests that soy sauce contains more than one type of antioxidant component, and that the various components have different durations of action in eliminating free radicals.
The researchers stated that this is the first time the scientific community has discovered that soy sauce contains such a wide variety of natural antioxidant components.