The list of research-documented antioxidants in miso is growing! In addition to conventional antioxidants like the minerals zinc and manganese, miso is now known to contain phytonutrient antioxidants including phenolic acids like ferulic, coumaric, syringic, vanillic, and kojic acid. Particularly interesting are new additions to the list of miso antioxidants that are related to its fermentation. In several recent studies, the amount of some specific antioxidants in miso appears to increase when fermentation is carried out for a longer period of time. DDPH (2,2,-diphenyl-1-picrylhydrazyl) antioxidants appear to be one category of miso antioxidants that increases with prolonged fermentation. These particular free radical scavengers may be more plentiful in miso that has been fermented for many months—or even several years—in comparison to miso that has only been fermented for one to three months. While the jury is still out on the overall antioxidant benefits of miso pastes with varying lengths of fermentation time, the jury is not out on the impressive antioxidant benefits that are provided by this widely enjoyed food.
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