An incredible research by Dr. Bing-Huei Chen and colleagues at Fu Jen University in Taipei has revealed the anti-cholesterol oxidation products (COPs) in a soy sauce and sugar marinade. What surprises still is the proportion of sugar being 1 percent with only 10 percent soy sauce in a marinade that the research claims would cut down cholesterol levels in the blood due to the presence of antioxidants in them.
A immersion of ground pork and hard boiled eggs in a soy sauce and sugar marinade showed that the COPs were brought down to 60 percent in pork and eggs. The effect of the marinade on foods is termed as ‘browning reactions’, which kills the free radicals that damages the cells in the body.
However, what lacks in this research is a restriction to one type of marinades. As there are many types of marinades culinary industry cannot stick to just one for the benefits, especially with warning that sugar does give rise to calories.
Via: Reuters
