# _Oncom_: A Nutritive Functional Fermented Food Made from Food Process Solid Residue
## 6 A Potential Functional Food? Health-Promoting Properties of _Oncom_
### Oncom and Cholesterol Reduction
This notion is further reinforced by findings that indicate similar cholesterol-lowering effects from soy protein, regardless of isoflave content [152]. Moreover, the synergistic effects of isoflaves and other soy components suggest that the health benefits of soy foods may arise from a complex interplay of various bioactive compounds rather than from isoflaves alone [153]. This complexity is particularly relevant in the context of dietary interventions aimed at managing hypercholesterolemia, where a holistic approach that considers the entire food matrix may be more effective than focusing on individual components. Defatted soy _oncom_ (DSB-_oncom_), a soy product fermented with _N. intermedia_ significantly reduced plasma cholesterol and increased faecal steroid excretion in rats fed cholesterol-free diets due to its combination of pepsin-resistant protein, isoflave exposes cones, and short-chain fatty acids (SCFAs) producing dietary fibre (DF). This effect is probably the result of the phytosterols and isoflaves found in _oncom_ working together to enhance lipid profiles. The promise of DSB-_oncom_ as a functional food for the management of hypercholesterolemia has been further supported by the considerable decreases in total and LDL cholesterol levels that have been linked to its inclusion in the diet [154]. These findings are important for the larger picture of cardiovascular health as well as for dietary therapies targeted at lowering cholesterol levels. By including foods high in bioactive chemicals, such as those in _oncom_, people can improve their dietary strategies to fight hypercholesterolemia and the hazards that come with it. Additionally, eating _oncom_ and other fermented soy products can help create a healthier and more sustainable diet, which is in line with current dietary recommendations that prioritize plant-based diets [155]. O-miso, made from soybean _oncom_ and tofu dreg _oncom_ (9:10), has highertocopherol, isoflave-aglycone, GSH-Px, hepatic catalase, TBARS, and cholesterol-lowering effects [156]. O-miso, a fermented product derived from a combination of soybean _oncom_ and tofu dreg _oncom_, has been shown to possess enhanced nutritional and antioxidant properties compared to traditional soybean miso. Specifically, O-miso exhibits higher levels of tocopheroids, isoflave-aglycones, glutathione peroxidase (GSH-Px), and hepatic catalase, along with lower levels of thiobarbituric acid reactive substances (TBARSs) and cholesterol [156]. These components are critical in the context of antioxidant activity, as they contribute to the overall redox state and lipid peroxidation processes within the body. The antioxidant properties of O-miso can be attributed to its rich content of isoflaves, particularly in their aglycone forms, which are known for their potent antioxidant capabilities. Isoflavones, such as genistein and daidzein, have been demonstrated to scavenge free radicals and modulate oxidative stress by enhancing the activity of antioxidant enzymes like GSH-Px and catalase [157]. This enzymatic activity is crucial for detoxifying reactive oxygen species (ROS) and preventing cellular damage, which is often linked to chronic diseases such as cardiovascular disorders and cancer [157]. In addition to its antioxidant properties, O-miso has been associated with cholesterol-lowering effects. The reduction in serum cholesterol levels observed in studies indicates that the bioactive compounds in O-miso may influence lipid metabolism, potentially through the modulation of bile acid excretion and the inhibition of cholesterol absorption [156; 157]. This dual action of O-miso--acting as both an antioxidant and a cholesterol-lowering agent--highlights its potential as a functional food that can contribute to cardiovascular health. Moreover, the reduction in TBARS levels, which are indicative of lipid peroxidation, suggests that O-miso may effectively mitigate oxidative stress and its associated risks [156].