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Antioxidant activities and in vitro anticancer effects of bamboo salt doenjang on HT-29 human colon cancer cells were studied. 3Y3B-D (three-year fermentation using three-time baked bamboo salt doenjang), 3Y9B-D (three-year fermentation using nine-time baked bamboo salt doenjang), 6Y3B-D (six-year fermentation using three-time baked bamboo salt doenjang), and 6Y9B-D (six-year fermentation using nine-time baked bamboo salt doenjang) were compared to C-D (commercial doenjang) and 3B-S (cooked soy beans prepared using three-time baked bamboo salt). There were no differences between experimental groups in pH, amino-type nitrogen, or ammonia-type nitrogen levels. 6Y9B-D showed the highest antioxidative effect, followed by 6Y3B-D, 3Y9B-D, and 3Y3B-D, in order. 6Y9B-D showed the highest total polyphenol concentration. 6Y9B-D showed the highest anticancer effect, as determined by MTT assay, as well as levels of the pro-inflammatory cytokines including TNF-α, IL-6, iNOS, and COX

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