A traditional Korean staple, kimchi, is now becoming very popular worldwide. Kimchi is made with fermented cabbage and may include other vegetables and seaweed. Koreans consume kimchi as a side dish for nearly every meal.
The importance of fermented foods such as kimchi or sauerkraut for gut health is nothing new, but this Asian delicacy is getting more attention due to its wide range of health benefits.
A new study published in the Journal of Ethnic Foods reveals that kimchi is a real “medicinal food”. It prevents atherosclerosis and liver damage caused by high cholesterol, improves general metabolic parameters, fasting blood glucose and cholesterol, improves cognitive deficiencies, increases immunity and protects against atopic dermatitis as well as helps fight cancer.
The study results show that kimchi has anti-inflammatory properties, improves general vital functions caused by cancer, induces apoptosis (programmed cell death, essential in fighting cancer) and prevents colon cancer.
The research has been based on the analysis of 11 randomly selected clinical trials that included 608 participants.
The fermentation of kimchi involves numerous microorganisms, such as lactic acid bacteria, which have probiotic properties and take care of the intestinal microbiota. Kimchi s also a source of vitamins and minerals, such as vitamin A, vitamin C, vitamin K, folate, potassium and calcium.
Eating more fermented foods such as kimchi or sauerkraut can also help reduce stress.
The latest study shows more evidence that kimchi is safe and offers positive health benefits, including fighting obesity and irritable bowel syndrome. However, there is no scientific review of how much kimchi and how often it should be consumed to give excellent health results in treating some diseases.
