Adding a dash of sauce of dark soy sauce to your daily diet could improve antioxidant levels and decrease the risk of cardiovascular disease, say scientists from Singapore.
The researchers, led by Professor Barry Halliwell from the National University of Singapore, have previously reported that dark soy sauce (DSS) has an antioxidant activity 150 times that of vitamins C and E, and ten times that of wine.
The study found that the positive results from the intake of high levels of antioxidants and the reduction in cardiovascular disease.
CVD causes almost 50 per cent of deaths in Europe, and is reported to cost the EU economy an estimated €169bn ($202bn) per year. According to the American Heart
Association, 34.2 per cent of Americans (70.1m people) suffered from some form of cardiovascular disease (CVD) in 2002.
The observer-blind, placebo-controlled, crossover study, randomly assigned 24 young healthy volunteers (average age of 22.8, BMI of 21.6 kg per sq. metre, and blood pressure of 109/65 mmHg) to eat a single dose (30 mL) of dark soy sauce (Tiger Brand, Cheun Chong Food Industries, Singapore) with a 200 gram serving of plain boiled rice, or the rice plus food colouring (placebo).
A three-day washout period followed and then the volunteers were crossed-over to receive the other meal. Measurements were taken every hour for four hours after eating, including blood and urine samples, blood pressure, and heart rates.
The researchers found that levels of compounds called F2-isoprostanes, a product of free radical oxidation of arachidonic acid and related to oxidative stress from smoking, CVD, obesity and diabetes, were lower in the plasma of the DSS group than placebo. After three hours, the DSS group had a 13 per cent lower level of F2-isoprostanes. The difference grew to 16 per cent after four hours.
This just proves that the overall benefits of soy sauce and antioxidents are very important for your cardiovascular health
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