SINGAPORE --- Dark soya sauce, widely used in east Asia, may prove to be more effective than red wine and vitamin C in combating human cell damage, researchers in Singapore said.
Scientists found that the sauce --- derived from fermented soya beans --- contains antioxidant properties about 10 times more effective than red wine and 150 times more potent than vitamin C, Singapore's Strait Times reported on Saturday.
[Reuters Health, 03 June 2006]
Filipinos call this "dark soya sauce," as toyo, and it is a perennial ingredient in most Filipino food items, from the famous adobo to the favorite pancit. I think this is good news.
Just watch out and never take in too much, ok? Why? Well, too much intake of soy sauce means too much salt in your system, and if you have hypertension, that will spell trouble later on. You can read more about the other reason here.