Kurozu, a traditional black rice vinegar in Japan, has been used in Japanese daily diet for over 200 years. It’s produced by fermenting unpolished rice using several types of bacilli for one to three years in jars.
Japanese believe that it contains rich amino acids and natural products, and has many health benefits:
- Stabilizes blood pressure
- Improves blood circulation
- Promotes digestion and reduces constipation
Kurozu is also considered a healthy drink. Here is a recipe for home-made Kurozu drink:
- Milk: 150 mL
- Kurozu: 20-30 mL
- Honey: some
Kurozu has been reported to have anti-cancer activity in vivo in rats and in vitro in human cancer cells. A research study published in September of 2018 reported that Kurozu and the solid sediment showed antithrombotic activity in mice. In this study, researchers fed mice a Kurozu-rich diet for four weeks, then the mice were injected with lipopolysaccharide (LPS), which is a bacterial toxin that induces a strong response in mammalian immune system. Researchers then evaluated the total and active levels of an inflammation biomarker – plasminogen activator inhibitor-1 (PAI-1) – using ELISA kits (Molecular Innovations, Novi, MI, USA).
PAI-1 plays an important role in fibrinolysis and elevated PAI-1 suppresses the normal fibrinolytic system. Interestingly, in this study, Kurozu diet significantly blocked LPS-induced increases in PAI-1 levels in mice. In clinic, elevated levels of PAI-1 are observed in various prothrombotic states including obesity, diabetes, insulin resistance and hypertension. The authors indicated that Kurozu and solid sediment may serve as a food supplement for people with obesity, diabetes and hypertension.
Naoki Ohkura; Fumiko Kihara-Negishi; Akira Fujii; et al. Effects of Fermented Rice Vinegar Kurozu and Its Sediment on Inflammation-Induced Plasminogen Activator Inhibitor 1 (PAI-1) Increase. Food and Nutrition Sciences. Sep 2018 doi: 10.4236/fns.2018.93018
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