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Anticarcinogenic and Anti-Colitis Effects of the Japanese Vinegar Kurozu | OMICS International | Abstract
ISSN: 2375-4338

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Review Article

Anticarcinogenic and Anti-Colitis Effects of the Japanese Vinegar Kurozu

Toru Shizuma* and Naoto Fukuyama
Department of Physiology, School of Medicine, Tokai University, Japan
Corresponding Author : Toru Shizuma
Department of Physiology, School of Medicine
Tokai University, Japan
Tel: +81-463-93-1121
Fax: +81-463-93-6684
E-mail: [email protected]
Received October 10, 2013; Accepted November 06, 2013; Published November 08, 2013
Citation: Shizuma T, Fukuyama N (2013) Anticarcinogenic and Anti-Colitis Effects of the Japanese Vinegar Kurozu. J Rice Res 1:113. doi: 10.4172/jrr.1000113
Copyright: © 2013 Shizuma T, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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Abstract

Kurozu (or Kurosu) is traditional Japanese black vinegar made by prolonged fermentation of unpolished rice and Kurozu Moromimatsu, its sediment, are both consumed in Japan as health foods or supplements.
Kurozu has established antioxidant activity that may confer the anti-inflammatory and anticarcinogenic effects reported in animal models. In this report, we summarized the studies demonstrating the anticarcinogenic and anticolitis effects of Kurozu and Kurozu Moromimatsu.

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