The fermentation process used to make sourdough bread not only makes it more digestible than other breads, but also improves its antioxidant, antihypertensive, and anti-inflammatory properties, according to a 2023 article in the International Journal of Molecular Sciences. For example, sourdough bread made from fermented spelt has more phenols and flavonoids compared to non-fermented spelt. These phenols and flavonoids are antioxidants that combat oxidative stress that’s often linked to heart disease and cancer. Beta-glucans in sourdough bind with cholesterol so it doesn’t get absorbed in your bloodstream.
Angiotensin-converting enzyme (ACE) is responsible for regulating your blood pressure, but too much of this enzyme can lead to high blood pressure. Bioactive peptides that can inhibit ACE activity are boosted as a result of the fermentation process. Sourdough bread from spelt flour can also better protect your cells from inflammation.