Lactic acid, which produces lactic acid bacteria, can inhibit the growth of corrupt microorganisms. When we eat fermented food or lactic acid bacteria, it will also inhibit the growth of microorganisms harmful to health in the intestines. Lactic acid bacteria can inhibit the growth of helicobacter pylori causing gastric ulcer or gastric cancer, which is also a fermentation effect. In addition, it has the effects of improving constipation, hyperlipidemia, hypertension, and enhancing immunity.
After verification, it was found that the fermentation effect was very similar to that of IGF-1. So far, we have not yet fully understood the operating mechanism of the health effects of fermented foods.
According to the current research results, the organic acids of fermented food-lactic acid, Citric Acid, amino acid-glutamic acid, glycine acid, etc., as well as amines-spermine, spermidine and putrescine, etc., and vitamins-vitamin B/.
After comprehensive consideration, it is found that in order to increase IGF-1intake of capsicum (capsaicin), it is more effective to take kimchi, a fermented food of capsicum, than to eat capsicum directly. Kimchi would have strengthened the increasing effect of IGF-1because of capsaicin fermentation.
Foods made from soy products will increase their health effects due to fermentation. Natto is a kind of food that soybean is fermented by Bacillus natto. In addition to soybean isoflavones, there are many ingredients that increase IGF-1due to fermentation. Foods such as "Kimchi Natto" with kimchi added to natto are excellent composite foods that increase IGF-1.