Fermented soy vinegar could be used to manage hyperuricemia symptoms


A study published in the Journal of Medicinal Food revealed that soy vinegar can potentially be used to prevent and treat hyperuricemia, or the excess of uric acid in the blood. In the study, researchers used soy vinegar brewed from fermented soybeans.

  • For the study, researchers from Sungshin Women’s University and Korea Food Research Institute in South Korea looked at the potential hypouricemic and antioxidant activities of soy vinegar in hyperuricemic mice.
  • They induced hyperuricemia in mice by administering potassium oxonate.
  • Then, the researchers treated the mice with 100, 200, or 400 milligrams per kilogram (mg/kg) body weight of soy vinegar once a day for seven days.
  • Soy vinegar extracts contain free isoflavones, ubiquinones, gamma-aminobutyric acid, gallic acid, and acetic acid.
  • The results showed that soy vinegar extracts dose-dependently reduced the level of uric acid by reducing uric acid production through xanthine oxidase inhibition and increasing uric acid excretion through uricase activity in hyperuricemic mice.
  • In addition, the administration of soy vinegar extracts enhanced hepatic antioxidant enzyme activities in a dose-dependent manner.
  • These results indicate that supplementation with soy vinegar extracts can prevent the development of hyperuricemia and gout and reduce oxidative stress in the liver of hyperuricemic mice.

In conclusion, the findings of the study suggest that fermented soy vinegar may be used as a natural treatment for hyperuricemia.

Read the full text of the study at this link.

To read more studies on natural treatments for hyperuricemia, visit FoodIsMedicine.com.

Journal Reference:

Pyo YH, Hwang JY, Seong KS. HYPOURICEMIC AND ANTIOXIDANT EFFECTS OF SOY VINEGAR EXTRACTS IN HYPERURICEMIC MICE. Journal of Medicinal Food. 12 December 2018; 21(12). DOI: 10.1089/jmf.2018.4181



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