Fermented foods and their research progress

Fermented foods are a class of foods that use microorganisms (usually bacteria or yeasts) or enzymes to alter the chemical composition and appearance of food. Fermented foods are popular for their unique flavor, nutritional value and health benefits. Here are some common fermented foods and their research progress:

1. Yogurt: Yogurt is a fermented dairy product rich in probiotics, which can enhance digestive health, lower cholesterol and immune-boosting power. Studies in recent years have shown that yogurt also helps lower blood pressure and prevent heart disease and other diseases.

2. Vinegar: Vinegar is made from alcohol fermented by acidophilic bacteria, and has antibacterial, antioxidant and anti-inflammatory properties. In addition to being a common condiment, vinegar can also be used to treat diabetes, reduce obesity and other diseases.

3. Soy Sauce: Soy sauce is a condiment obtained by fermenting soybeans, wheat and salt over a long period of time. It is rich in amino acids and antioxidants, which can improve immune function, lower cholesterol and treat problems such as obesity.

4. Miso: Miso is a traditional Japanese soy sauce ingredient made mainly from fermented soybeans, rice koji and salt. It is rich in proteins, vitamins, probiotics and enzymes that boost the body's immune function and protect heart health.

5. Sauerkraut: Sauerkraut is a food made by fermenting cabbage in salt water. It is rich in vitamin C, probiotics and fiber, which can help digestion and weight loss.

Overall, fermented foods are a popular category of health foods, and their health benefits are constantly being researched and discovered.