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MANILA, PHILIPPINES – What was once discarded as mere waste is now being hailed as a potential fountain of youth. Filipino researchers have uncovered that the solid byproducts of traditional Philippine rice wine, known as tapuy, are rich in compounds that may significantly boost longevity and combat age-related decline.
A groundbreaking study led by Edward Kevin B. Bragais of Ateneo de Manila University and Paul Mark B. Medina of the University of the Philippines has revealed that optimizing the fermentation process of tapuy can transform its lees—the residual solids left after winemaking—into a nutritional powerhouse. Traditionally discarded, these lees, consisting of rice residues, yeast, and microbial compounds, have been found to contain a wealth of health-promoting substances.
The researchers focused on the impact of different starter cultures, locally called bubod, on the composition of the lees. By employing a carefully selected microbial culture, they were able to enhance the production of beneficial compounds within the byproduct.
The study, published in Discover Food on January 30, 2025, highlights that tapuy lees produced with the optimized starter culture are abundant in polyphenols, potent antioxidants known for their ability to neutralize harmful free radicals and reduce inflammation.
Remarkably, animal tests demonstrated that extracts from these enhanced lees significantly extended lifespan, improved motility, and boosted reproductive health. Furthermore, the extracts increased levels of superoxide dismutase, a crucial enzyme that protects cells from age-related deterioration.
“These findings suggest that tapuy lees have the potential to be repurposed as a functional food, offering a natural approach to combat aging and oxidative stress-related diseases,” stated Dr. Bragais. “By optimizing the fermentation process, we’ve unlocked the hidden potential of what was previously considered waste.”
Dr. Medina added, “The high antioxidant activity observed in our animal models is very promising. We are excited about the possibility of translating these results into tangible health benefits for humans.”
Despite the promising results, the researchers emphasized that these are preliminary findings based on animal studies. They stressed the importance of conducting rigorous clinical trials to validate the potential benefits in humans.
“While we are optimistic about the potential of tapuy lees, it is crucial to remember that further research is needed,” Dr. Bragais cautioned. “Clinical trials will be essential to confirm these effects and determine the optimal dosage for human consumption.”
If future studies confirm these effects, this overlooked byproduct of rice wine production could become a valuable asset in promoting longevity and public health.
Reference: “Effects of starter cultures on the metabolite profile, antioxidant activities, and anti-aging properties of tapuy lees” by Edward Kevin B. Bragais, and Paul Mark B. Medina, 30 January 2025, Discover Food. DOI: 10.1007/s44187-025-00285-x
Disclaimer: The information presented in this article is based on preliminary research findings and should not be interpreted as medical advice. The effects observed in animal studies may not be replicated in humans. Further clinical trials are necessary to determine the safety and efficacy of tapuy lees for human consumption. Consult with a healthcare professional before making any dietary changes or using tapuy lees as a health supplement.
