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, and its effectiveness is more than ten times greater than common antioxidants such as Vitamin C and E.
Preliminary research results indicate that soy sauce can continuously eliminate free radicals, unlike Vitamin C and E, which stop after eliminating a certain amount of them. This discovery suggests that soy sauce contains more than one type of antioxidant component, and the various components eliminate free radicals over different periods of time.
The researchers say that this is the first time the scientific community has discovered that soy sauce contains so many natural antioxidant components.