Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

The document reviews the health benefits of Cheonggukjang (CGJ), a fermented soybean product, based on various studies. CGJ is rich in bioactive substances produced during fermentation, such as dietary fiber, phospholipids, isoflavones, and antioxidants, which contribute to its potential in preventing and managing diseases like atherosclerosis, heart disease, obesity, diabetes, dementia, and various cancers. It also has thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. Studies involving animal models and cell lines have shown CGJ's effects on improving blood circulation, intestinal regulation, lowering blood pressure and serum cholesterol, anticancer and antioxidant effects, and enhancing cognitive function. However, the document also notes safety concerns due to the potential introduction of pathogenic microorganisms during the traditional production process and the need for improvements in production, strain discovery, and fermentation mechanisms. Despite its health benefits, CGJ's unique odor may limit its appeal, and efforts to improve its odor and nutritional value are important for its commercial success.