Protective Effects of Japanese Black Vinegar “Kurozu” and Its Sediment “Kurozu Moromimatsu” on Dextran Sulfate Sodium-induced Experimental Colitis

摘要: Kurozu is a traditional Japanese black vinegar that used in the preparation of foods. It manufactured, mainly Kagoshima prefecture Japan, by fermentation unpolished rice with lactobacillus and Koji bacillus earthenware jars for more than one year, during which time it gradually becomes black. The supernatant known as Kurozu, solid sediment, rich organic materials, minerals, amino acids so on, Moromimatsu (Kurozu-M). Many products containing Kurozu-M are available Japan health foods or supplements.