新加坡国立大学生物化学系的科研人员最近首次发现亚洲人的传统调味品酱油中,含有一种抗氧化成分,可以抑制致癌物质自由基和延缓人体衰老,其效果比传统的抗氧化剂维生素 C 和维生素 E 好过十几倍。科研人员对新加坡和其他亚洲国家传统的调味品和饮料进行了研究,其中包括酱油、辣 Researchers at the Department of Biochemistry at the National University of Singapore have recently discovered for the first time in Asian soy sauce, a traditional condiment that contains an anti-oxidant that inhibits free radicals and slows down human aging, compared with traditional antioxidants such as vitamin C and vitamin C E is better than ten times. Researchers have studied traditional condiments and beverages in Singapore and other Asian countries, including soy sauce, spicy