Singapore businessman Ken Koh rejuvenated his struggling enterprise, crafting the premium version of soya sauce.
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Meet Ken Koh, the third-generation soya sauce maker of Nanyang Sauce, who's not shy about throwing some bold claims into the mix. He boasts of sitting on the "fountain of youth" with his traditional soya beans, cultivated with koji mould, a fungus responsible for properties that could potentially reverse aging and, in a pinch, eradicate cancer cells.
Now, you might wonder if these declarations lean towards the wacky Snake Oil hoopla. But fear not, Ken's invested in his assertions. He's thrown his hat (and funds) into the ring with a new skincare line and a pharmaceutical firm that's joined forces with the National Cancer Centre Singapore to delve into the cancer-eradicating potential of mycobiota fermentation.
The 41-year-old usually keeps mum on the finer scientific details, but he does admit that preliminary research is promising, compelling a recent venture to Dubai to fuel his ambitions. It's a leap, no doubt, but then again, who'd have thought soya sauce would lead to potential cancer cures?
"Believe it or not, I never anticipated steering my career in this direction," he pondered. "My intentions were simple: spread the word about Nanyang Sauce, sell as many bottles as I could to revitalize our family business and set it up for future generations."
The entrepreneur's journey into the beauty and wellness sphere began with an approach from an A*STAR researcher, who sought to explore the properties of Ken's soya beans. Intrigued, he dove headfirst into this uncharted territory.
The collaborative project with the National Cancer Centre Singapore focuses on unveiling the cancer therapeutic potential and health benefits, particularly anti-aging, of traditional soya beans fermented with koji mould. Current research investigates how this fermentation process could amplify the bioactive compounds, which may help in cancer treatment and promote health through antioxidant and anti-aging activities.
While definitive scientific results or clinical trial outcomes remain elusive, the researchers continue their quest to authenticate the therapeutic prowess and health benefits of koji-fermented soya beans as potential anti-cancer agents and anti-aging compounds, blending tradition with modern biomedical science. This experimentation presents an innovative approach to developing natural, functional foods that yield medicinal benefits.
- Ken Koh, the entrepreneur behind Nanyang Sauce, is venturing into the skincare and health-and-wellness industry, funded by his investment in a pharmaceutical firm collaborating with the National Cancer Centre Singapore.
- The research, focused on traditional soya beans fermented with koji mould, investigates their potential as anti-cancer agents and anti-aging compounds.
- This collaboration hopes to amplify the bioactive compounds found in the koji-fermented soya beans, which may aid in cancer treatment and promote health through antioxidant and anti-aging activities.
- Despite limited definitive scientific results or clinical trial outcomes, the exploration of soya beans' therapeutic prowess and health benefits blends tradition with modern biomedical science, presenting an innovative approach to developing natural, functional foods with medicinal benefits.
- Ken Koh, initially focused on promoting and growing his family's soya sauce business, was inspired to delve into the field of entrepreneurship and fintech by an A*STAR researcher's approach.
- His entrepreneurial journey in the beauty, health, and fintech industries underscores the transformative power of traditional products in the therapies and treatments, business, and finance sectors.
