Anticarcinogenic and Anti-Colitis Effects of the Japanese Vinegar Kurozu
نویسندگان
چکیده
Kurozu (or Kurosu) is traditional Japanese black vinegar made by prolonged fermentation of unpolished rice that contains rice germ and rice bran [1]. While there are several preparation methods, one native to Kagoshima prefecture involves drying the fermented product in the sun for more than a year in earthenware jars. The liquid concentrate after drying is called Kurozu and the sediment at the bottom is called Kurozu Moromimatsu (Kurozu-M). Kurozu and Kurozu-M contain acetic acid as well as abundant organic materials, minerals, and amino acids not found in other vinegars. Kurozu-M is also rich in metabolites generated by lactobacillus and koji bacillus among other microbes. Kurozu has been reported to alleviate hyperlipidemia and hypertension [2,3]. Both Kurozu and Kurozu-M are widely consumed in Japan as health foods and supplements.
منابع مشابه
Protective Effects of Japanese Black Vinegar “Kurozu” and Its Sediment “Kurozu Moromimatsu” on Dextran Sulfate Sodium-induced Experimental Colitis
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