MANILA, Philippines (Mar 2025) — Filipino researchers have discovered a way to transform tapuy, a traditional Philippine rice wine, into a potential anti-aging superfood. By refining its fermentation process, they found that discarded byproducts of winemaking, known as “lees,” could be rich in antioxidants and compounds that may help fight aging.
The study, conducted by Edward Kevin B. Bragais from Ateneo de Manila University and Paul Mark B. Medina from the University of the Philippines, explored how different starter cultures—called “bubod” in the Philippines—affect the nutritional content of tapuy lees. These solid residues, typically thrown away after winemaking, contain rice remnants, yeast, and microbial byproducts.
By optimizing the fermentation process with a carefully selected microbial mix, the researchers found that tapuy lees contained high concentrations of polyphenols, which help combat oxidative stress, inflammation, and cellular damage. Tests on animals showed promising results: those fed with extracts from enhanced tapuy lees had significantly higher antioxidant activity, improved movement, and extended lifespans. The extract also increased levels of superoxide dismutase, an enzyme critical for protecting cells from age-related decline.
These findings suggest that what was once considered waste could be repurposed into a functional health food. However, the researchers emphasized that further studies, including human trials, are necessary to confirm these benefits. If proven effective, tapuy lees could be an untapped resource for boosting longevity and overall wellness.
