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A. Tsang
Joined: Jul 24, 2005
Posts: 14
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Gender & Age: Male & 34
Country: New Zealand
Province/State: Auckland
City: Auckland
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Dark soya sauce better than wine for health
June 19, 2006 - 12:25 AM
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Singapore researchers have found that dark soya sauce has more powerful antioxidabt than red wine and vitamin C.
Researchers said dark soya sauce reduces damage to human cells caused by free radicals and improves blood flow, for up to six hours after being eaten, reported The Straits Times last week.
It is believed that prolonged damage from free radicals causes heart disease and cancer to spread faster, and antioxidants, found in fruits, vegetables and red wine, neutralise the effects of free radicals.
Researchers from the National University of Singapore’s (NUS) biochemistry department had found in a study three years ago that dark soya sauce, when tested in the laboratory, was about 150 times more potent than vitamin C, and 6 – 13 times better than red wine.
Its effects were further tested on 24 healthy young volunteers with an average age of 23, and the findings published this month in the international journal Biochemical and Biophysical Research Communications confirmed the sauce is good for people.
After fasting for 6 hours, volunteers were given either a bowl of rice mixed with six teaspoonfuls of dark soya sauce or one mixed with food colouring and salt. They then had samples of their blood and urine tested.
Those who had eaten the rice with dark soya sauce had free radical damage cut by 15% over 6 hours after eating it, compared to those who ate rice with food colouring. Damage was cut by 20% cent between 3 and 4 hours after the meal, and they also had better blood circulation, increasing blood flow by as much as 50%.
Professor Barry Haiwell, who heads the NUS biochemistry department said, “We were impressed that dark soya sauce slowed down free radical damage in young healthy people. There’s a preventive aspect, showing that it may potentially slow down the rate of cardiovascular and neuro-degenerative disease.”
The researchers are researching if dark soya sauce can be used in future as a preventive treatment for diseases, a food preservative or cosmetics.
IBall, Auckland, New Zealand, 9-June-06, p.4
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