Normally in any kind of fish there are 3 types of antioxidant isoflavones daidzein, glisitein and g

Budu or anchovy sauce is made with a type of pickled anchovies. coastal enterprises It is a famous traditional food in Malaysia and marketed in Kelantan, Terengganu and Southern Thailand. Budu processed from fermented anchovies until destroyed. It is usually produced by small companies and sold in stores in bottle packaging. Budu can be served alone or mixed with other foods such as peppers, mango and lime water extraction.
Budu which originates from the east coast of Malaysia is in the limelight and be the study of the nutrition of Japan, USA, Australia, New Zealand and Germany. Recent coastal enterprises discoveries have proved pickled content as antioxidant glutathione, produces toxic waste and increase the resilience of the body (immune) that can combat various deadly coastal enterprises disease and prevent cancer. This statement was like a shock for those that had been undermining the existence of eating pickled considered "ancient". Budu found to be promising to fight free radicals and is believed to inhibit the aging process and prevent degenerative diseases coastal enterprises such as atherosclerosis, coronary heart disease, diabetes, cancer and otherwise at an earlier stage. Extensive research also found pickled also contains antibacterial substances cause diarrhea (diarrhea), blood cholesterol reduction, prevention of heart disease and hypertension.
Budu has nutrients that are more easily digested, absorbed and utilized by the body than other types of proteins. Nutrition pickled coastal enterprises processed from fermented anchovies proven capable of overcoming the problems of children who suffer coastal enterprises from chronic diarrhea diseases due to lack of substance in the body. With pickled as food intake side, it can promote the growth of body weight for those who suffer from chronic diarrhea disease and cure it in no time. It also can improve the IQ of anyone who eats it. because it stimulates the brain cells and will strengthen the bond between coastal enterprises the neurons and neurons strengthens the weak. Eating pickled also acts hinder the growth of bacteria and stokiosa raffinosa, the main cause of symptoms flatulensi and flatulence problems for children and adults. 2 groups of vitamins in the pickled ie, water-soluble vitamins (vitamin B complex) and fat-soluble vitamins (vitamins A, D, E and K).
Budu is a source of vitamin B which contributed most to the other fractions such as vitamin B1 (thiamin), vitamin B2 (riboflavin), pantothenic acid, niacin acid, vitamin B6 and vitamin coastal enterprises B12 (sianokobalamin). Scientifically, pickled major contributors of vitamin B12 produced by bacteria Klebsiella coastal enterprises pneumoniae and Citrobacter frundiin - vitamin B12 which is not owned by any source of seafood, fish and other meats. Vitamin B12 is necessary for red blood cell formation, where the lack of vitamins results in the occurrence of disease perisiosa anemia (anemia), abdominal pain and weight decreased.
Levels of vitamin B12 in pickled ranged from 1.5 to 6.3 micrograms per 100 grams for each meal or 2 tbsp. This is far more than enough for the human body needs in a day. The availability of dietary vitamin B12 practitioners (body care) need not feel worried about the lack of vitamin coastal enterprises B12 in the body.
In addition to supplying high protein, it also contains macro and micro minerals in adequate amounts. Total minerals iron, calcium and magnesium was about 9, 39, 2, 87 to 8.05 mg per 100 grams pickled. Budu also contains antioxidants in the form of isoflavones. Like vitamin C, vitamin E and carotenoids, isoflavones also an antioxidant that is needed by the body to stop the reaction of free radical formation. Free radicals are atoms or molecules that have one or more unpaired electrons, to be very active to cause tumors, cancer, aging and death of cells. Free radicals are found to be caused by eating diet consumed and also the reactions that occur in the body. There will pickled antioxidants in preventing the formation of free radicals.
Normally in any kind of fish there are 3 types of antioxidant isoflavones daidzein, glisitein and genistien. In pickled, in addition to two types of elements, there is also an antioxidant factor 11 (6, 7, 4 trihidroksi isoflavones) that have the most potent antioxidant properties of isoflavones than in other fish. Research conducted at the University of North Carolina, the United States found that the element genestein and phytoestrogen found in pickled shown to prevent cancer, aging and breast cancer.
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