Under the cooperation of Hiroshima University emeritus professor, Doctor of science and doctor of science and medicine Akimithu Watanabe, studied about the effectiveness of MISO, We will introduce about the charm of MISO.
Miso is a healthy diet that is regarded as good for your health from ancient times and has been popular.
Miso is a healthy diet that is regarded as good for your health from ancient times and has been popular. In the “Gishiwajinden” written at the end of the 3 rd century, “Wajin (ancient Japanese) is very long lived, living to be one hundred and eight or ninety years old”. Furthermore, Mr. Hisao Nagayama thinks that the “Miso soup” roots can be said that there is a description of “菜茹” in “Gokanjowaden” which came out in 432 years. Because soybean has been excavated from the Jomon ceremonial remains, soybean is considered to have been eaten from long ago. We think that there was something like Miso since old period because it is hard to eat as it is.
“醤” which was thought to be the origin of miso in the old book “Shurei” around the 11 th century BC was described, and it has also appeared in “Rongo” written by Koshi in the 6 th century BC, “醤” It seems that it had already been transferred from Mainland China in the late Asuka period. The character “未醤(misyo)” appeared in the Taiho rule made in 701, this is the first official record about Miso.
The letters of miso are used for the first time in around the year 934 in the “Wamyouruijusyo”.
We believe that miso has survived even after passing through 1300 years, because it matched the constitution of the Japanese people, was good for health, and more delicious.
Components and utilities of miso
Miso contains a lot of nutrients.
If all these nutrients are working effectively, you will be able to expect good health effects. Especially as the maturity progresses, the strength of miso increases, and protein is degraded to amino acids by fermentation, so as to reduce soy allergy, weaken effect of genetic modification and strengthen umami.
Supporting these things need further research in the future, but at least it is now known that positive effects for important diseases such as cancer.
If all these nutrients are working effectively, you will be able to expect good health effects. Especially as the maturity progresses, the strength of miso increases, and protein is degraded to amino acids by fermentation, so as to reduce soy allergy, weaken effect of genetic modification and strengthen umami.
Supporting these things need further research in the future, but at least it is now known that positive effects for important diseases such as cancer.
| Protein(Peptide, amino acid) Reduction of cholesterol, retention of vessel elasticity, prevention of stroke, prevention of high blood pressure |
Saponin Prevention of lipid peroxide formation, decrease in blood cholesterol, etc., Prevention of arteriosclerosis, prevention of liver damage |
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| Lecithin Reduction of cholesterol, prevention of arteriosclerosis, prevention of dementia |
Isoflavones Anti-oxidation, elimination of stiff neck, antimutagenicity, prevention of breast cancer |
Vitamin E Prevention of lipid peroxide formation, prevention of aging |
Meal Material fibers Cholesterol lowering, colon cancer prevention |
| Melanoidin Prevention of lipid peroxide formation, prevention of aging |
Free linoleic acid Prevention of spots / freckles |
Choline Prevention of fatty liver, prevention of aging |
Trypsin inhibitor Anticancer action, prevention of diabetes |
Miso’s “Power” ~ Expected efficacy ~
Scientific research on the efficacy of miso has just begun recently.
Foreign researchers are asking the question “Why are Japanese living long enough to take a lot of salt? Furthermore, it is reported that Japanese people have the largest intake of salt, but blood pressure is the lowest compared to the United States, the United Kingdom, and China. We think that salt in miso is different from NaCl (table salt). If the fermentation is short, there is not much effect, but the fermentation progresses and the miso is aged, the physiological effect is recognized.
However, the effect of 5 years miso was slightly lowered, and in 10 years miso the radiation protection effect disappeared at all. In other words, fermentation · maturation progresses, and the most energetic miso with salt horn seems to have strongest physiological function as well as taste.
We think that there are more various effects in miso, but the results of future research will be awaited. We think that the combination of rice and miso soup lined with many Japanese dining tables, if you say more, We think that brown rice and miso soup are good, but our animal experiments have effects only with miso, so even with dishes containing miso,
We think that there is efficacy as miso. If you add oil to miso soup like oil, oil, olive oil, it will improve the taste, and when you eaten like tanuki soup it was miso taste, and cowpans at the time of civilization opening He was seasoned with miso.
We think that there is not only miso soup but also physiological functions as miso even with dishes using miso. We think aged miso is a source of Japanese mind and health.
Efficacy of miso (Watanabe 2013)
| Human | Animals | Aging degree | |
|---|---|---|---|
| Radiation protective action | Yes | Yes | 6 – 24 months |
| Do not raise blood pressure | Yes | Yes | 6 months |
| Suppression of stroke | Isoflavones No result of miso |
Yes | 6 months |
| Suppression of breast cancer | Yes | Yes | |
| Suppression of colon cancer | Yes | Yes | 6 months |
| Suppression of lung cancer | Yes | 6 months | |
| Inhibition of liver cancer | Yes | Yes | |
| Suppression of gastric cancer | Yes | Yes | 6 months |
| Premature prostate cancer suppression | Yes | Yes |
Protective Effects of Miso on Stroke
A miso-containing diet, regardless of its high salt content, may be protective against stroke. Please read about the findings of the research done by Hiroshima University, Japan, in the article “Protective Effects of Japanese Soybean Paste (Miso) on Stroke in Stroke-Prone Spontaneously Hypertensive Rats (SHRSP)”