🍽️ lactobacillus acidophilus

Digestive Health: Koji fermentation produces enzymes such as amylase and protease, which can aid in the digestion of carbohydrates and proteins. Fermented foods containing koji may therefore promote digestive health and alleviate symptoms of indigestion.

Nutrient Absorption: The fermentation process can increase the bioavailability of nutrients in food, making them easier for the body to absorb. This can be beneficial for individuals with nutrient absorption issues or deficiencies.

Blood Sugar Regulation: Some research suggests that certain fermented foods, including those made with koji, may help regulate blood sugar levels and improve insulin sensitivity. This could potentially benefit individuals with diabetes or those at risk of developing the condition.

Cardiovascular Health: Some studies have suggested that koji-derived compounds may have cholesterol-lowering effects and anti-inflammatory properties, which could contribute to cardiovascular health and reduce the risk of heart disease.

Immune Function: Fermented foods containing koji may contain beneficial bacteria and other bioactive compounds that support immune function and reduce the risk of infections.

Antioxidant Activity: Koji fermentation can lead to the production of antioxidants such as polyphenols and flavonoids, which help protect cells from oxidative damage and may lower the risk of chronic diseases, including cancer.