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Presentation Slides
Chinese Medicine Research Hub
Review Article
Natto and Miso, Japanese fermented soy foods, contain health-promoting bioactive components, including nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid, γ-polyglutamic acid, isoflavones, and phenolic acids.
2021 Food Research Natto and miso: an overview on their preparation, bioactive components and
health-promoting effects
Chan EWC, Wong SK, Kezuka M, Oshiro N, Chan HT
Executive Summary
Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Vitamin K2" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.
Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Vitamin K2" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.
Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Vitamin K2" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.
A Review Article published in 2021 in the journal Food Research found that Natto and Miso, Japanese fermented soy foods, contain health-promoting bioactive components, including nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid, γ-polyglutamic acid, isoflavones, and phenolic acids. The process of preparing natto involves fermenting cooked soybeans with Bacillus subtilis natto. This gives the soybeans a sticky appearance, a slippery texture, a sour aroma and a nutty flavour, and results in the production of bioactive components such as nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid, and γ-polyglutamic acid. Miso, on the other hand, refers to a paste produced by fermenting cooked soybeans with koji, which is steamed rice inoculated with Aspergillus oryzae.
The health benefits of these bioactive components, produced during the fermentation process of both natto and miso, have been identified and accentuated. These components add value to traditional soy foods, boosting their potential in promoting health. The wealth of bioactive nutrients in these foods indicate the reiterate the importance of traditional fermented foods in dietary practices.
