Kimchi Could Be Your Winter Shield A Fermented Dish That Helps Your Immune System Fight Bacteria and Viruses
It has long been known that Korean staple kimchi improves digestion and gut health. But research now suggests the fermented food could even help keep winter viruses at bay. A traditional Korean side dish, kimchi is made from salted and fermented vegetables – usually radish or cabbage – and seasoned with chilli powder, garlic, ginger and fermented seafood. Alongside other fermented foods, such as sauerkraut, kefir and kombucha, it is lauded for its high probiotic content, which helps to keep the gut microbiome healthy. Kimchi is also packed with essential nutrients such as vitamins A, C and K, as well as minerals such as iron. But a recent clinical study from researchers in Korea found that kimchi could also carry benefits for immunity – by both balancing the immune system and enhancing its ability to fight off bacteria and viruses. In the study, three groups of adults were given either kimchi powders or a placebo to consume alongside their normal diet. After three months, a blood sample was taken to examine their immune responses. The researchers found that the cells of the kimchi-eating groups were much better at recognising invading bacteria and viruses, as well as eradicating them. ‘Our research has proven that kimchi has two different simultaneous effects: activating defence cells and suppressing excessive response,’ said Dr Woo Jae Lee of the World Institute of Kimchi, who led the research. ‘We plan to expand research on kimchi and lactic acid bacteria in relation to immune and metabolic health in the future.’ Previous studies have found that kimchi consumption can lower blood pressure, most likely due to beneficial bacteria in the food offsetting the high sodium content, as well as reducing levels of LDL cholesterol – known as ‘bad’ cholesterol, which builds up in arteries and increases the risk of heart disease and stroke. Some research also suggests that kimchi can help with weight loss, due to its beneficial effect on the digestive system.
In This Article:
What kimchi is and why it is probiotic
Kimchi is a traditional Korean side dish, made from salted and fermented vegetables – usually radish or cabbage – and seasoned with chilli powder, garlic, ginger and fermented seafood. Alongside other fermented foods, such as sauerkraut, kefir and kombucha, it is lauded for its high probiotic content, which helps to keep the gut microbiome healthy. Kimchi is also packed with essential nutrients such as vitamins A, C and K, well as minerals such as iron.
New clinical study in Korea shows immune benefits from kimchi
But a recent clinical study from researchers in Korea found that kimchi could also carry benefits for immunity – by both balancing the immune system and enhancing its ability to fight off bacteria and viruses. In the study, three groups of adults were given either kimchi powders or a placebo to consume alongside their normal diet. After three months, a blood sample was taken to examine their immune responses. The researchers found that the cells of the kimchi-eating groups were much better at recognising invading bacteria and viruses, as well as eradicating them.
Twofold immune effect and the expert quote
‘Our research has proven that kimchi has two different simultaneous effects: activating defence cells and suppressing excessive response,’ said Dr Woo Jae Lee of the World Institute of Kimchi, who led the research. ‘We plan to expand research on kimchi and lactic acid bacteria in relation to immune and metabolic health in the future.’ Previous studies have found that kimchi consumption can lower blood pressure, most likely due to beneficial bacteria in the food offsetting the high sodium content, as well as reducing levels of LDL cholesterol – known as ‘bad’ cholesterol, which builds up in arteries and increases the risk of heart disease and stroke. Some research also suggests that kimchi can help with weight loss, due to its beneficial effect on the digestive system.
A closer look at past health effects and the path forward
Previous studies have found that kimchi consumption can lower blood pressure, most likely due to beneficial bacteria in the food offsetting the high sodium content, as well as reducing levels of LDL cholesterol – known as ‘bad’ cholesterol, which builds up in arteries and increases the risk of heart disease and stroke. Some research also suggests that kimchi can help with weight loss, due to its beneficial effect on the digestive system. The researchers also emphasize that more work is needed to understand how kimchi and lactic acid bacteria affect immune and metabolic health in broader populations.
