Fermented foods to prevent cancer

In the fermentation process, the micro-organisms to retain the original number of active ingredients in foods, such as polysaccharides, dietary fiber, bio-flavonoids such as a health effect on the body of material, but also on the human body decomposition of some adverse factors, such as legume The oligosaccharides, flatulence factor, beany flavor substances. Generated a lot of microbial metabolism metabolites, the majority have a moderating role in biological functions of the body, can inhibit the production of harmful substances in vivo, the latest research shows that many fermented foods to prevent the occurrence of cancer has strange effect.