What are the medicinal properties of jiuqu (fermentation starter)?
Wine yeast (jiuqu) is made by subjecting white rice to intense steaming and gelatinization, inoculating it with conidia of Aspergillus mold, and then maintaining a warm temperature until abundant fungal hyphae grow on the rice grains. Generally, the medicinal benefits of wine yeast include promoting digestion, providing energy, treating neurasthenia, lowering blood pressure, and enhancing immunity. Specific details are as follows:
1. Promotes Digestion
Wine yeast aids digestion by facilitating the breakdown and absorption of food in the stomach, making it suitable for symptoms such as indigestion.

2. Provides Energy
Wine yeast contains starch, which can be broken down into glucose molecules by salivary amylase. After being absorbed by epithelial cells in the small intestine and transported to tissue cells, this glucose provides energy for the body.
3. Treats Neurasthenia
Wine yeast can also help treat neurasthenia, significantly improving symptoms in individuals who experience mental fogginess or forgetfulness on a daily basis.
4. Lowers Blood Pressure
Wine yeast helps dilate blood vessels, increases blood flow, and clears waste and toxins from the circulatory system, thereby reducing blood pressure, lipid levels, cholesterol, and triglycerides.
5. Enhances Immunity
Wine yeast helps regulate endocrine function and strengthens resistance to viruses, thus boosting the body's immune system and contributing to overall health and fitness.
It should be noted that if any adverse reactions occur during consumption, individuals should seek medical attention promptly to avoid delaying treatment.