Black vinegar is an inky-black vinegar aged for a rich, mellow, malty, woody, and smoky flavor. It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang, it became known as Chinkiang vinegar. It is made from rice (usually glutinous), or sorghum, or in some combination of those, perhaps including wheat and millet.
Some promote black vinegar for its medicinal properties, as a tonic which may lower blood pressure and cholesterol levels. In Japan, kurozu is a somewhat lighter form of black vinegar, made just from rice. It has been marketed as a healthful drink; research on kurozu has suggested it has anticancer properties in vivo on rats and in vitro on human cancer cells.
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- Shimoji, Yumi; Kohno, Hiroyuki; Nanda, Kumiko; Nishikawa, Yasushi; Ohigashi, Hajime; Uenakai, Kazuo; Tanaka, Takuji (2004). "Extract of Kurosu, a Vinegar From Unpolished Rice, Inhibits Azoxymethane-Induced Colon Carcinogenesis in Male F344 Rats". Nutrition and Cancer 49 (2): 170–3. PMID 15489210. doi:10.1207/s15327914nc4902_8.
- Fukuyama, N; Jujo, S; Ito, I; Shizuma, T; Myojin, K; Ishiwata, K; Nagano, M; Nakazawa, H; Mori, H (2007). "Kurozu moromimatsu inhibits tumor growth of Lovo cells in a mouse model in vivo". Nutrition 23 (1): 81–6. PMID 17189090. doi:10.1016/j.nut.2006.10.004.
- Nanda, K; Miyoshi, N; Nakamura, Y; Shimoji, Y; Tamura, Y; Nishikawa, Y; Uenakai, K; Kohno, H; Tanaka, T (2004). "Extract of vinegar "Kurosu" from unpolished rice inhibits the proliferation of human cancer cells". Journal of experimental & clinical cancer research 23 (1): 69–75. PMID 15149153.
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