Gochujang Consumption Prevents Metabolic Syndrome in a High-Fat Diet Induced Obese Mouse Model

A traditional Korean fermented food, Gochujang exerts anti-hypertensive effects, regardless of its high salt content by regulating renin-angiotensin-aldosterone system in SD rats

“…Generally, fermented foods have high salt contents to improve fermentative quality and extend the preservation period [ 17 , 35 ]; therefore, their high salt contents have been problematic, when the effects of fermented foods are discussed. Regardless of high salt concentration, diverse KTFFs, including Gochujang showed multiple health-beneficial effects [ [18] , [19] , [20] , [21] , 23 , 24 ]. Consistent with previous findings, this study observed that high salt in Gochujang did not increase SBP differently from the high additive salt.…”

“…To improve preservation and prevent abnormal fermentation, a high level of salt is added during the making process of Gochujang (∼10 %) [ 17 ]. Regardless of its high salt level, diverse health-beneficial effects of Gochujang have been studied, such as anti-obesity effects, anti-inflammatory effects, and anti-constipation effects [ [18] , [19] , [20] , [21] , [22] ]. Moreover, the potential hypertension ameliorative effects of Gochujang have been also observed [ 23 , 24 ].…”

Doenjang Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice

“…LDL-C values were calculated using Friedewald's equation [21], while very-low-density lipoprotein cholesterol (VLDL-C) values were calculated using the following equation: TG/5. The atherosclerosis index (AI) was determined using the following equation: TC/HDL-C. Hepatic TG and TC levels were analyzed following a previously established protocol [22].…”