Rice Vinegar Turns Out To Be An Antioxidant Elixir
Author: Victoria Aly
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
Small amounts of Japanese kurozu vinegar have strong anti-cancer and antibacterial properties.
Vinegar made from rice or rice wine is traditional in Asian cuisine and has been widely available around the world for decades. It has a lower acidity than other types of vinegar, which makes it unsuitable for canning vegetables and other foods suitable for winter.
However, rice vinegar is famous for its light, ethereal taste and some health properties that are either poorly present or not seen in other types of vinegar.
Japanese kurozu vinegar, made from fermented brown rice , is known for its protective, anti -cancer properties for the liver. A 2011 study published in the respected Journal of Clinical Biochemistry and Nutrition demonstrated how ingestion of small doses of curose with food has the ability to significantly reduce the amount and size of liver tumors. The article also explains the mechanism by which rice vinegar lowers the levels of certain enzymes that damage cell walls in liver tissue and allow hepatocytes - liver cells - to live longer and be more efficient.. Scientists have convincingly proven the anti-cancer properties of rice vinegar and suggest that it works for other organs and systems.
In the journal Digestive Diseases and Sciences , another research team reveals how the use of rice vinegar lowers the levels of nitrate compounds in the colon , thus protecting it from toxic damage. The article also states that its regular consumption helps against chronic colitis .
A 2012 study published in Acta Diabetologica found that rice vinegar intake increased blood sugar control and liver function in diabetics. Dosage of 2 mg per kg body weight is the amount recommended for one month. An 80-pound individual can take up to 160 mg of vinegar each month, leading to improved function of the beta cells of the islets of Langerhans , the formations in the pancreas that are responsible for producing insulin .
In the October 2007 issue of Food Microbiology , a fourth independent scientific team proved that rice vinegar has powerful antibacterial properties against E. coli, Salmonella and Typhimurium , pathogenic bacteria that cause gastrointestinal infections.
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