Red wine is known for its antioxidant effect on the human body - its use helps damaged cells of organs and tissues to recover faster and better to resist oxidative processes. But, it turns out, dark soy sauce may prove to be even more effective for protecting and regenerating cells than wine.

According to the scientists of the Singapore National University of Research, antioxidants contained in Bordeaux, Cabernet, Chianti, Beaujolais and other varieties of red dry wines reduce the harm from free radicals damaging cells and tissues. Experts believe that the accumulation of free radicals in the body tissues causes rapid aging and contributes to the development of such incurable diseases as Parkinson's disease, cancer and cardiovascular diseases.

But it turned out that in addition to wine there is another product whose antioxidant potential is even higher. A study by Singaporean scientists showed that soy sauce contains antioxidants 10 times more effective than red wine.

In addition, the scientists found that the sauce obtained from fermented soybeans has properties similar to vitamin C, but only 150 times higher in concentration. This was reported by the newspaper "Seoul Times".

During the experiments, the researchers became convinced that the dark soy sauce only a few hours after admission by 50% was able to improve blood circulation. Experts believe that the use of this sauce can slow the development of heart disease and blood vessels, as well as neuro-degenerative diseases.

nedug. en.