Rice wine byproduct identified as powerful anti-aging superfood

Tapuy rice wine is made by fermenting a mixture of black and white glutinous rice (A) with a traditional starter culture known as bubod. After a month, the solid byproducts of fermentation, called lees (B), are separated and typically discarded. Image Credit: Bragais and Medina, 2025

A byproduct of traditional rice wine fermentation has been identified as a rich new source of natural antioxidants and anti-aging compounds, according to new research from the Philippines.

Scientists from Ateneo de Manila University and the University of the Philippines have discovered that tapuy lees — the solid residues left over from rice wine production — could offer significant potential as a functional ingredient. These lees, typically discarded during the fermentation process, are produced when a mixture of black and white glutinous rice is fermented with a traditional starter culture known locally as bubod.

Turning waste into a functional ingredient

By optimising the fermentation process and using a carefully selected microbial culture, researchers found that tapuy lees contain high levels of polyphenols. These compounds are well known for their ability to combat oxidative stress, inflammation, and cell damage — all key contributors to aging and chronic disease.  “Optimising rice wine fermentation could transform discarded byproducts into a potent source of antioxidants and anti-aging compounds.”

Extracts made from tapuy lees showed strong antioxidant activity in laboratory tests. In animal trials, subjects fed these extracts demonstrated increased lifespan, improved movement, and better reproductive health. The study also noted that the animals showed higher levels of superoxide dismutase, a key enzyme that protects cells from age-related deterioration.

Rice wine byproduct shows promise for health and nutrition sectors

The study highlights how an often-overlooked byproduct of fermentation could become a valuable source of natural compounds. This finding aligns with growing interest in repurposing byproducts from alcohol production for use in functional foods, nutraceuticals, and cosmetics.

By fine-tuning the microbial cultures used in the tapuy fermentation process, the researchers were able to enhance the presence of beneficial polyphenols and other antioxidant compounds. If further studies, including clinical trials, confirm these benefits in humans, tapuy lees could become a valuable addition to the growing market for natural anti-aging and health-promoting ingredients.

A growing opportunity in fermented food innovation

The discovery of potent antioxidant and anti-aging compounds in tapuy lees reflects a wider movement in food and beverage innovation, seeking value in materials once considered waste. As demand grows for functional ingredients that deliver proven health benefits, byproducts of rice wine fermentation like tapuy lees may offer new commercial opportunities.

With ongoing research and development, these fermentation byproducts could find applications in a wide range of products, from dietary supplements to fortified foods and skincare.