Fermented foods have remarkable effects in preventing tumors
Fermented foods have remarkable effects in preventing tumors
Fermented foods are human-made products utilizing beneficial microorganisms, offering unique flavors and enriching our diet. Examples include yogurt, cheese, rice wine, pickled vegetables, soy sauce, vinegar, bean paste, fermented tofu, yellow wine, beer, red wine, and even stinky tofu and stinky winter melon—foods long cherished for their distinctive appeal.
Plant cells have cell walls that make some internal components difficult for humans to digest. During fermentation, microorganisms secrete enzymes that break down these cell walls, enhancing nutrient absorption. Microorganisms also synthesize certain B-complex vitamins, especially vitamin B12, which neither animals nor plants can produce—only microbes can “manufacture” it. Thus, fermented foods are rich in vitamin B12, which can help prevent dementia.
Fermented foods generally have low fat content. During fermentation, carbohydrates are consumed as energy, resulting in lower caloric values—making them ideal low-calorie options for people aiming to control calorie intake and lose weight.
During fermentation, microorganisms preserve original bioactive compounds such as polysaccharides, dietary fiber, and bioflavonoids, which benefit health. They also break down harmful substances like oligosaccharides, gas-producing factors, and beany odors found in legumes. Many microbial metabolites regulate body functions, inhibit harmful substance production, and recent studies suggest that numerous fermented foods possess unique anti-tumor properties.
Fermented foods consumed without heating contain beneficial microorganisms known as probiotics, which maintain gut microbiota balance, improve gastrointestinal function. Many probiotic-based health supplements are developed based on this principle.
Unassuming microorganisms have contributed diverse flavorful fermented foods, bringing us culinary enjoyment while promoting health and longevity.