Japanese style fermented soy sauce (shoyu) has many health benefits. Soy sauce promotes digestion. The consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans. Soy sauce possesses antimicrobial activity against bacteria such as Staphylococcus aureus, Shigella flexneri, Vibrio cholera, Salmonella enteritidis, nonpathogenic Escherichia coli and pathogenic E. coli O157:H7. Soy sauce also contains an angiotensin I-converting enzyme inhibitor having antihypertensive effects.The active compound is identified as nicotianamine, which comes from soybeans. The high content of salt in soy sauce is a concern for some patients with high blood pressure. Fortunately, low salt soy sauce is not available in grocery stores and some Japanese restaurants.

Soy sauce and cancer
Soy sauce exhibits anti cancer effects. Giving a diet containing soy sauce to mice inhibits benzo[a]pyrene -induced neoplasia. The flavor components of Japanese style fermented soy sauce, such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone, which is a characteristic flavor component of Japanese style fermented soy sauce and 4-hydroxy-2,5-dimethyl-3(2H)-furanone and 4-hydroxy-5-methyl-3(2H)-furanone exhibit antioxidant activities and anticarcinogenic effects. The feeding of a diet containing 10% soy sauce to male C3H mice for 13 months reduces the frequency and multiplicity of spontaneous liver tumors. Fermented soy sauce contains three tartaric isoflavone derivatives called shoyuflavones. These shoyuflavones inhibit histidine decarboxylase, which produces histamine, a mediator of inflammation, allergy and gastric acid secretion. Soy sauce also has antiplatelet activity. beta-Carbolines were isolated from soy sauce as the active compounds. Soybeans and wheat, which are the main raw materials of soy sauce, are allergenic foods. However, recent studies by enzyme-linked immunosorbent assay showed the absence of soybean and wheat allergens in soy sauce.

Fortification of Soy Sauce with iron
Soy sauce could be considered a functional food. Soy sauces are available in different types and grades, which allows them to reach consumers of all socioeconomic groups. Ferric sodium ethylenediaminetetraacetic acid (NaFeEDTA) has been used for iron fortification of soy sauces in some countries, however, its high cost may make it unattractive to policymakers and industry. Both naturally fermented and chemically hydrolyzed soy sauces could be fortified with five iron sources. Five iron sources -- ferrous sulfate, NaFeEDTA, ferric ammonium citrate, ferrous lactate, and ferrous gluconate -- do not significantly affect the sensory qualities of the soy sauce product. Ferrous sulfate is the most appropriate source because of its low cost and acceptable sensory characteristics. Soy sauce is a promising vehicle for iron fortification, however, the bioavailability of iron in the products examined here needs to be evaluated under normal use conditions.

Soy Sauce healthier than wine?
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. 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. The National University of Singapore study also found that the sauce improved blood flow by as much as 50 percent in the hours after consumption. However, llarge amounts of dark soya sauce have high salt content, which could lead to high blood pressure in those susceptible to blood pressure problems.