Korea traditional Fermented soybean mushroom soup

Lowers blood pressure and purifies blood The proteolytic enzyme produced in the fermentation process of cheonggukjang dissolves blood clots and has a preventive effect on stroke and arteriosclerosis, and the peptide, a decomposition product of cheonggukjang, is known to have a blood pressure lowering effect.
Helps prevent cancer due to its powerful antioxidant effect Soybeans, the raw material of cheonggukjang, contain various physiologically active substances such as isoflavones, phenolic compounds, phytic acid, and saponins, which have antioxidant and anticancer effects.
In particular, isoflavones, a major physiologically active substance in soybeans, have a preventive effect on breast, colon, and prostate cancers by removing harmful free radicals.
Compared to soybean paste, cheonggukjang has a higher isoflavone content and exists in a form with excellent bioavailability.
It is helpful in preventing osteoporosis as well as senile dementia. Because isoflavones in soybeans act similar to female hormones, they are effective in preventing and suppressing the progression of osteoporosis caused by female hormone deficiency in postmenopausal women.