Improvement of body fat by fermentation process of chili sauce

On March 22nd, South Korea's CJ CheilJedang announced that CJ CheilJedang has cooperated with several universities to verify the body fat improvement function of chili sauce. The related papers are published in the Journal of Food Science & Technology. )on.

The Journal of Food Science and Technology is an internationally renowned academic journal that publishes research results in food and nutrition. According to the paper, the anti-obesity effect of chili sauce was verified by animal experiments. The high-fat diet group with chili sauce decreased the weight by 14% and the fat volume by 18% compared with the high-fat diet group without the chili sauce. . At the same time, the content of neutral fat and cholesterol showed a downward trend, the fat storage of the liver was inhibited, and the fat cells became smaller.

The paper also clarifies that the fermentation process of chili sauce has great significance for the improvement of body fat. The chili sauce fermented by the CJ sugar-developing strain is more effective than the unfermented chili sauce obtained by simply mixing raw materials such as pepper and rice.