Food fermentation

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria under anaerobic conditions.
Or
Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system, and uses an organic molecule as the final electron acceptor 
 Fermentation usually implies that the action of microorganisms is desired.
The science of fermentation is known as zymology.
in microorganisms, fermentation is the primary means of producing ATP by the degradation of organic nutrients anaerobically

1. F ood microbiology. Food fermentation By; Shifa killedar, Dept of food technology, UGI.

2. Definition; Fermentation in food processing is the process of converting  carbohydrates  to  alcohol  or organic acids using  microorganisms — yeasts  or bacteria under  anaerobic  conditions. Or Any metabolic process that releases energy from a sugar or other organic molecule, does not require oxygen or an electron transport system , and uses an organic molecule as the final electron acceptor     Fermentation  usually implies that the action of microorganisms is desired . The science of fermentation is known as  zymology . in microorganisms, fermentation is the primary means of producing  ATP  by the degradation of organic nutrients  anaerobically

3. The types TYPES BASED ON RESPIRATION . THE MAJOR TYPES OF FERMENTATIONS ARE 1. AEROBIC FERMENTATION; 2.ANAEROBIC FERMENTATION AEROBIC FERMENTATION ; Aerobic fermentation  is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs through the repression of normal respiratory metabolism (also referred to as the  crabtree effect  in yeast ).This phenomenon is fairly rare and is primarily observed in yeasts “Aerobic” means “in the presence of oxygen” • Aerobic fermentation is actually wrong term • Organisms use oxygen for the conversion of complex organic compounds, but process is known as aerobic respiration • Some types of fermentation processes require oxygen • Oxygen is required for the reproduction and growth of microorganisms (Yeast/Bacteria etc) • Yeast requires oxygen for a number of processes essential for reproduction • Most fermentation involves the initial introduction of oxygen to ensure a strong yeast colony is established. And • yeast will ferment without using oxygen even if oxygen is available Aerobic fermentation means that oxygen is present. Wine, beer and acetic acid vinegar (such as apple cider vinegar), need oxygen in the “primary” or first stage of fermentation. When creating acetic vinegar, for example, exposing the surface of the vinegar to as much oxygen as possible, creates a healthy, flavorful vinegar with the correct pH.

4. 2.Anaerobic Fermentation: Anaerobic fermentation is a method cells use to extract energy from carbohydrates when oxygen or other electron acceptors are not available in the surrounding environment. This differentiates it from anaerobic respiration, which doesn’t use oxygen but does use electron-accepting molecules that come from outside of the cell. The process can follow glycolysis as the next step in the breakdown of glucose and other sugars to produce molecules of adenosine triphosphate (ATP) that create an energy source for the cell. Through this method, a cell is able to regenerate nicotinamide adenine dinucleotide (NAD+) from the reduced form of nicotinamide adenine dinucleotide (NADH), a molecule necessary to continue glycolysis. Anaerobic fermentation relies on enzymes to add a phosphate group to an individual adenosine diphosphate (ADP) molecule to produce ATP, which means it is a form of substrate-level phosphorylation . This contrasts with oxidative phosphorylation , which uses energy from an established proton gradient to produce ATP. There are two major types of anaerobic fermentation: ethanol fermentation and lactic acid fermentation. Both restore NAD+ to allow a cell to continue generating ATP through glycolysis. Ethanol fermentation: Ethanol fermentation converts two pyruvate molecules, the products of glycolysis, to two molecules of ethanol and two molecules of carbon dioxide. The reaction is a two-step process in which pyruvate is converted to acetaldehyde and carbon dioxide first, by the enzyme pyruvate decarboxylase .

5. Yeast and certain bacteria perform ethanol fermentation where pyruvate (from glucose metabolism) is broken into ethanol and carbon dioxide. The net chemical equation for the production of ethanol from glucose is: C6H12O6 (glucose) → 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide) Ethanol fermentation is used the production of beer, wine and bread. It's worth noting that fermentation in the presence of high levels of pectin result in the production of small amounts of methanol, which is toxic when consumed. There are many types of fermentation that are distinguished by the end products formed from pyruvate or its derivatives. The two fermentations most commonly used by humans to produce commercial foods are ethanol fermentation (used in beer and bread) and lactic acid fermentation (used to flavor and preserve dairy and vegetables). 1. Alcoholic Fermentation  2. Lactic Acid Fermentation 

6. Ethanol Fermentation This figure depicts the processes of glycolysis and ethanol fermentation. In ethanol fermentation, the pyruvate produced through glycolysis is converted to ethanol and carbon dioxide in two steps. First, the pyruvate releases carbon dioxide to form a two-carbon compound called acetaldehyde. Next, acetaldehyde is reduced by NADH to ethanol, thereby regenerating the NAD +  for use in glycolysis. Overall, one molecule of glucose is converted into two molecules of carbon dioxide and two molecules of ethanol. Ethanol fermentation is typically performed by yeast, which is a  unicellular  fungus.

7. Alcoholic fermentation usually results in the production of beverages such as wine, beer vodka etc. and rising of bread dough . The substrates used for fermentation include honey, cereal grains, sap of palm, fruit juices, grain malt, that contain sugars that can be fermented and are converted to ethanol by yeast. During the process equal amount of carbon dioxide (CO2) is also produced as a side product and this process is carried out under anaerobic conditions.

8. Lactic Acid Fermentation There are two main types of lactic acid fermentation: homolactic and heterolactic . In homolactic acid fermentation, NADH reduces pyruvate directly to form lactate. This process does not release gas. Overall, one molecule of glucose is converted into two molecules of lactate. In heterolactic fermentation, some lactate is further metabolized, resulting in ethanol and carbon dioxide via the phosphoketolase pathway.

9. In lactic acid fermentations sugars are transformed to lactic acid by lactic acid organisms such as Leuconostoc, Streptococcus, Lactobacillus bacteria . Lactic acid is the most important compound result from this reaction. Lactic acid producing bacteria are most significant bacteria used in food fermentation and production. Sour milk is one of the most ancient lactic acid fermented food in which the lactic acid bacteria will convert the milk sugar known as lactose to lactic acid resulting in sour or fermented milk. Dairy products for example yogurt, cheese, butter and sour milk are also produced. Lactic acid fermentation is used for the preservation of different vegetable foods The best example is of sauerkraut, produced by the action of LAB on cabbage.

10. SHORT NOTES   Anaerobic fermentation -1  Lactic acid fermentation: Lactic acid fermentation is a biological process by which glucose and other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate. The pyruvate molecules from glucose metabolism (glycolysis) may be fermented into lactic acid. Lactic acid fermentation is used to convert lactose into lactic acid in yogurt production. It also occurs in animal muscles whentissue requires energy at a faster rate than oxygen can be supplied. The next equation for lactic acid production from glucose is: C6H12O6 (glucose) → 2 CH3CHOHCOOH (lactic acid) The production of lactic acid from lactose and water may be summarized as : C12H22O11 (lactose) + H2O (water) → 4 CH3CHOHCOOH (lactic acid ) Yogurt is made by fermenting milk. It's high in protein, calcium, and probiotics ("good" bacteria). Here's how to make yogurt and a look at the chemistry of yogurt.

11. TYPES OF FERMENTATION BASED ON ACID PRODUCT GENERATED Homo Lactic fermentation: The fermentation in which only the lactic acid is produced. There is no any side product formed after the reaction. Hetero-Lactic Fermentation: The Fermentation in which the lactic acid is produced along with some by products like gases.

12. Solid state fermentation It is a fermentation performed on a solid substrate acting both as support and nutrient source for the microorganism when there is no free flowing liquid SSF results in biomolecule manufacture utilized in food. These biomolecules are metabolites which are generated by microorganisms such as yeast or bacteria. This is an ancient process and different fungi are used in food production. The most common examples include the fermentation of rice and cheese by fungi. Industrial enzymes are produced commercially by SSF

13. MECHANISM OF FERMENTATION Fermentation takes place when the electron transport chain is unusable (often due to lack of a final electron receptor, such as oxygen), and becomes the cell’s primary means of ATP (energy) production.[1] It turns NADH and pyruvate produced in glycolysis into NAD+ and an organic molecule (which varies depending on the type of fermentation; see examples below). In the presence of O2, NADH and pyruvate are used to generate ATP in respiration. This is called   oxidative phosphorylation , and it generates much more ATP than glycolysis alone. For that reason, cells generally benefit from avoiding fermentation when oxygen is available, the exception being obligate anaerobes which cannot tolerate oxygen. The first step, glycolysis, is common to all fermentation pathways this is the cause of fermentation: C6H12O6 + 2 NAD+ + 2 ADP + 2 Pi → 2 CH3COCOO− + 2 NADH + 2 ATP + 2 H2O + 2H+ Pyruvate is CH3COCOO−. Pi is inorganic phosphate. Two ADP molecules and two Pi are converted to two ATP and two water molecules via substrate-level phosphorylation . Two molecules of NAD+ are also reduced to NADH .  In oxidative phosphorylation the energy for ATP formation is derived from an electrochemical proton gradient generated across the inner mitochondrial membrane (or, in the case of bacteria, the plasma membrane) via the electron transport chain. Glycolysis has substrate-level phosphorylation (ATP generated directly at the point of reaction). Humans have used fermentation to produce food and beverages since the Neolithic age. For example,fermentation is used for preservation in a process that produces lactic acid as found in such sour foods as pickled cucumbers, kimchi and yogurt (see fermentation in food processing), as well as for producing alcoholic beverages such as wine (see fermentation in winemaking) and beer. Fermentation can even occur within the stomachs of animals, such as humans.

14. Micro organisms used in food fermentation: The organisms that one encounters most widely in these processes are undoubtedly the yeasts, notably Saccharomyces, and lactic acid bacteria . It is important to note in passing that if these organisms ‘stray’ from where they are supposed to be, then they are spoilage organisms with a ruinous nature. For example lactic acid bacteria have a multiplicity of values in the production of many foodstuffs, including cheese, sourdough bread, some wines and a very few beers . However, their development in the majority of beers is very much the primary source of spoilage.

15. YEAST S. cerevisiae, namely, brewer’s yeast or baker’s yeast . there are other yeasts involved in fermentation processes. Yeasts are heterotrophic organisms whose natural habitats are the surfaces of plant tissues, including flowers and fruit. They are mostly obligate aerobes , although some (such as brewing yeast) are facultative anaerobes. They are fairly simple in their nutritional demands, requiring a reduced carbon source, various minerals and a supply of nitrogen and vitamins Focusing on brewing yeast,the term S. cerevisiae is properly applied only to ale yeasts. IT is spherical or ellipsoidal. Some 6000 genes have been identified in yeast and indeed the entire genome has now been sequenced Brewing yeast reproduces THROUGH BUDDING A single cell may bud up to 20 times, each time leaving a scar, the counting of which indicating how senile the cell has become.

16. USES; Yeasts are predominant in several fermented foods prepared from ingredients of plant as well as animal origin. The diversity of foods in which, yeasts predominate ranges from alcoholic beverages such as wines (e.g., fruit, palm and rice wines), cereal based leavened products (e.g., sourdough and idli), milk products (e.g., cheese and dahi) and condiments such as soy sauce and papads . Many yeast strains have been selected from the natural fermentation and successfully utilised as starter culture for industrial food production. They have a significant impact on food quality by improving the taste, flavour, texture, nutritive values, reduction of anti-nutritional factors and improving the functionality (health promoting properties).

17. LACTOCOCCUS The most notable species within this genus is L. lactis , which is most important in the production of foodstuffs such as yoghurts and cheese . It is often co-cultured with Leuconostoc. There are two sub-species of L. lactis: Cremoris , which is highly prized for the flavour it affords to certain cheese, and Lactis, in particular L. lactis ssp. lactis biovar. diacetyllactis, which can convert citrate to diacetyl, a compound with a strong buttery flavour highly prized in some dairy products., beers. The carbon dioxide produced by this organism is important for eye formation in Gouda.

18. LEUCONOSTOC These are heterofermentative cocci. capable of producing lactic acid, CO2 and aromatic compounds (ethanol and acetic acid) from glucose . These organisms are normally used along with lactic acid bacteria (LAB) in multiple or mixed strain cheese starter cultures, which produces flavour compounds. Leuconostoc cremoris Leuconostoc citrovorum Leuconostoc dextranicum

19. Genus Bifidobacterium: Found in the gut of infants, intestines of man, various animals and honeybee s. These organisms are generally used in preparation of therapeutic fermented milk products in combination with yoghurt, acidophilus milk or yakult starter cultures. Eg: Bioghurt, Biograde, Bifighurt, Cultura ‗AB, Yakult, Miru-Miru. Bifidobacterium bifidum, Bifidobacterium longum, Bifidobacterium infantis, Bifidobacterium breve, etc. The optimum growth temperature is 37°C-41°C. Anaerobic conditions are essential for optimum growth. Milk fermented with bifidobacteria has a distinctive vinegar taste due to the production of acetate plus lactate from the metabolism of carbohydrates.

20. STREPTOCOCCUS These are mostly pathogens Uses - Streptococcus thermophilus is a food organism, with Lactobacillus delbrueckii ssp. Bulgaricus used in the production of yoghurt. it is used in starter cultures for certain cheeses [Parmesan]

21. LACTOBACILLUS rod-shaped Present in- mucous membranes of the human[the oral cavity,] also found in foodstuffs, such as plants, meats and milk products . Example- Lb. delbrueckii ssp. bulgaricus is a key starter organism for yoghurts and some cheeses. lactobacilli involve in other fermentations, such as sourdough and fermented sausages, for example, salam i Disadvantage - they can spoil beer and either fresh or cooked meats, etc.

22. Lactic acid bacteria These bacteria are only weakly proteolytic and lipolytic, which means that they are quite produce ‘ mild’ pungent flavours. They are also naturally present in the intestine and the reproductive tract , so it is necessary to add probiotics and prebiotics in the food to increase the level of lactic acid bacteria in the gut. Like the brewing and baking yeasts, lactic acid bacteria tend to be GRAS , although some strains are pathogenic. Joseph Lister isolated the first lactic acid bacterium in 1873 . Lactococcus lactis is a species of great significance in the fermentation of milk products. TYPE-Gram-positive organisms SHAPE- rod-shaped, cocci (spherical) or coccobacilli. TEMPERATURE - mesophilic , [but some can grow at refrigerator temperatures (4◦C) and as high as 45◦C. Ph - 4.0–4.5, [ but certain strains can tolerate and grow at pHs above 9.0 or as low as 3.2] Note : Probiotics are organisms, notably lactobacilli and bifidobacteria, which are added to the diet to boost the flora in the large intestine. For example, they are added to yoghurt. Prebiotics are nutrients that boost the growth of these organisms.

23. Molds Moulds are used for the manufacture of some semi soft cheese varieties and in some fermented milk products. Moulds enhance the flavour and modify slightly the body and texture of curd. White mold is used in manufacture of surface mould ripened cheeses like Camembert and Brie cheeses. Eg: Penicillium camemberti, Penicillium caseicolum, Penicillium candidum Blue mold is used in manufacture of internal mould ripened cheeses like Roquefort, Blue Stilton, Danish blue, Gorgonzola and mycella cheeses . Eg: Penicillium roquefortii Other molds Mucor rasmusen – used in Norway for the manufacture of ripened skim milk cheese. Asperigillus oryzae – used in Japan for the manufacture of Soya milk cheese Geotricum candidum– used in the manufacture of Villi a cultured product of Finland. The mould grows on the surface of the milk to form the white velvety layer

24. Yeasts Yeasts are used in the manufacture of Kefir and Kumiss Kefir grains: Kefir grains consist of a mixture of different microorganisms such as Candida kefir, Kluyeromyces marxianus, Saccharomyces kefir, Torulopsis kefir. Kumiss: The important starter microflora of kumiss include Torulopsis spp. Kluyeromyces marxianus var lactis, Saccharomyces cervisiae

25. DAIRY FERMENTATIONS; STARTER CULTURES AND THEIR TYPES. Starter cultures are those microorganisms that are used in the production of cultured dairy product s such as yogurt and cheese. Or Dairy starter cultures are microorganisms that are intentionally added to milk in order to create a desired outcome in the final product, most often through their growth and “fermentation” processes. The natural microflora of the milk is either inefficient, uncontrollable, and unpredictable, or is destroyed by the heat treatments given to the milk. A starter culture can provide particular characteristics in a more controlled and predictable fermentation.

26. The primary function of lactic starters is the production of lactic acid from lactose. Other functions of starter cultures may include the following: Flavour, Aroma, And Alcohol Production Proteolytic And Lipolytic Activities Inhibition Of Undesirable Organisms Starter cultures are those microorganisms that are used in the production of cultured dairy products such as dahi, yogurt and cheese . The organisms selected for this purpose need to produce the desired effect in the finished product . Starters are a group of active and desirable microorganisms capable of bringing about desirable changes in the milk product through the process of fermentation . These are carefully selected microorganisms that are deliberately added to milk to initiate (‘start’) and carry out the desired fermentation in the production of fermented milk products. starters bring about the specific changes in the appearance, body, texture and flavour characteristics of the final product .

27. ADVANTAGES OF MILK FERMENTATION /ROLE OF FERMENTATION IN FOOD Enrichment of human diet through a wide variety of flavours, aroma and texture of foods Preservation of foods via lactic acid, alcoholic, acetic acid and alkaline fermentations Bio-enrichment of food substantially with proteins, essential amino acids, Essential fatty acids and vitamins Detoxification during food fermentation processing Nutritional and physiological benefits such as Promotion of growth and digestion Settling effect on the GI tract by deceasing harmful bacteria Improvement of bowel movements Suppression of cancer Suppression of blood cholesterol Suppression of tumours Catering to the needs of lactose intolerant people

28. TYPES OF STARTERS Starters are grouped under different categories based on composition of microflora, growth temperature, type of products, flavour production and type of fermentation into the following categories Based on the composition of micro flora/ organisms a. Single: Always used as a single organism in the preparation of dahi or cheese. The only problem is there will be sudden failure of starter due to bacteriophage attack which leads to heavy loss to the industry. b. Paired compatible strain: Two strains of cultures having complementary activities in know proportion are used. This will reduce chances of culture failures. . In case of bacteriophage attack, only one type of organism will be affected and the other organism will carry out the fermentation without any problem. c. Mixed Strain : More than two organisms which may have different characteristics like, acid production, flavour production, slime production etc. in unknown proportion are used. d. Multiple mixedstrain: More than two strains in known proportion are used. The quality and behaviour of these strains is predictable .

29. Based on the growth temperature: Based on the growth temperature organisms can be divided into mesophilic and thermophilic. Mesophilic starter cultures: The optimum growth temperature of these cultures is 30°C and they have a growth temperature range of 22- 40°C . The mesophilic starter cultures generally contain the organisms of Lactococci. Ex. Dahi cultures : Lactococcus spp. Cheddar cheese: Lactococcus lactis subsp lactis, Lactococcus lactis subsp cremoris, Leuconostoc mesenteroides subsp cremoris Thermophilic starter cultures: The optimum growth temperature of these cultures is 40°C and they have a growth temperature range of 32- 45°C. Ex: Streptococcus thermophilus ,Lactobacillus delbrueckii subsp bulgaricus, Lb. delbrueckii subsp lactis

30. Based on the flavour production: The starters are grouped into B, D, BD and N type based on their ability of flavour production B (L) type : Leuconostocs as flavour producer D type: L. lactis subsp lactis biovar diacetylactis BD (LD) type : Mixer of both of the above cultures N or O type : Absence of flavour producing organism Based on the type of fermentation: The starters are classified as homo or hetero fermenter based on end products resulting from glucose metabolism. Homo fermentative cultures : eg. Lactococcus lactis subsp lactis Hetero fermentative cultures eg. Leuconostoc dextranicum

31. Classification Fermented Cereal Products Fermented Dairy Products Fermented Fish Products Fermented Fruit And Vegetable Products Fermented Legumes Fermented Meat Products Fermented Beverages   Other classification: Containing viable micro-organism- ex yoghurt, cheese. Not containing viable microorganism , ex soy soace, bread , beer, wine. Microorganism used in early step of the production , ex cocoa, coffee

32. Bread Bread is one of the oldest prepared foods . Evidence from 30,000 years ago in Europe revealed starch residue on rocks used for pounding plants. Bread is a staple food prepared from a dough of flour and water, usually by baking Bread is served in various forms with any meal of the day. Nutritionally, bread is known as an ample source for the grains category of nutrition. Maximizes CO2 production, which leavens bread . other microbes used to make special breads (e.g., sourdough bread) can be spoiled by Bacillus species that produce ropiness. HEALTH BENEFITS Bread is a staple part of a healthy eating pattern as it is low in fat and one of the best sources of fiber. Wholegrain bread also provides B vitamins (to help the body convert food into energy efficiently ), iron (for transporting oxygen around the body), zinc (for the growth of cells, healing and fighting infection), antioxidant nutrien ts such as vitamin E and selenium (which protect cells from damage by toxic substances including smoke pollution) and phyto-nutrients (plant substances that help protect against disease).

33. IDLI Idli is a traditional breakfast in South Indian households, where it is a popular breakfast dish   Leuconostoc mesenteroides, Pediococcus cerevisiae, lactic acid bacterium The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice In idli made with a 1:1 ratio of black gram to rice, batter volume increased about 47 percent, 12 to 15 hours after incubation at 30°C. Using a 1:2 ratio of black gram to rice, batter volume increased 113 percent and acidity rose to 2.2 percent in 20 hours at 29°C. Health Benefits It is easy to digest and get flushed out easily. Idli is highly nutritious. You can make it more nutritious by adding vegetables to the sambar. And the coconut chutney is also delicious in same time highly nutritious. Idli is a light dish so it is not all difficult to digest Fermented Idli is rich protein, vitamin and carbohydrates.

34. Sauerkraut Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.  LAB, Leuconostoc mesenteroides, Lactobacillus plantarumand Lactobacillus brevis It has a long shelf life and a distinctive sour flavour, both of which result from the lactic acid that forms when the bacteria ferment the sugars in the cabbage Fermentation by lactobacilli is introduced naturally, as these air-borne bacteria culture on raw cabbage leaves where they grow. Sauerkraut is made by a process of pickling called lactic acid fermentation Health Benefits It is a source of vitamins B, C, and K the fermentation process increases the bioavailability of nutrients rendering sauerkraut even more nutritious than the original cabbage. It is also low in calories and high in calcium and magnesium, and it is a very good source of dietary fiber, folate, iron, potassium, copper and manganese.

35. Natto Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto. bacterium  Bacillus subtilis Nattō is made from soybeans, typically nattō soybeans. Smaller beans are preferred, as the fermentation process will be able to reach the center of the bean more easily. Some eat it as a breakfast food. It is served with soy sauce, karashi mustard and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture.   Health Benefits By mass, natto is 55% water, 18% protein, 11% fats, 5% fiber, and 5% sugars. Natto rich in vitamin K. Vitamin K is needed to regulate blood clotting, and to prevent bone loss and the calcification of arteries. Good source of probiotics, fermented soy contains a lot of beneficial bacterial cultures that aid our digestive health and serve as a natural laxative. 100 grams of natto provide us with a mere 212 calories , and a respectable five grams of dietary fiber.

36. Kefir Lactobacillus, Lactococcus, and yeast Kefir is a fermented milk product (cow, goat or sheep milk) that tastes like a drinkable yogurt.  Kefir benefits include high levels of vitamin B12, calcium, magnesium, vitamin K2,  biotin , folate, enzymes and probiotics. It boosts immunity,  heals irritable bowel disease , builds bone density, fights allergies, kills candida and improves digestion. Kombucha symbiotic growth of acetic acid  bacteria  and osmophilic yeast species There are many reasons to consume kombucha, a fermented beverage of black tea and sugar (from various sources like cane sugar, fruit or honey). It contains a colony of bacteria and yeast that are responsible for initiating the fermentation process once combined with sugar. After being fermented, kombucha becomes carbonated and contains vinegar, B-vitamins, enzymes,   probiotics and a high concentration of acid (acetic, gluconic and lactic). There are  reasons to drink kombucha every day  because it improves digestion, helps with weight loss, increases energy, detoxes the body, supports the immune system, reduces joint pain and prevents cancer.