Anticarcinogenic and Anti-Colitis Effects of the Japanese Vinegar Kurozu

Toru Shizuma, Naoto Fukuyama

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.