Kimchi: probiotic, phytonutrient-rich super food

Posted on Fri, 14 Mar 14

A new scientific publication explores the evidence for some remarkable health effects of Kimchi (Korean fermented vegetables) including anti-cancer, anti-obesity, and heart protective effects.

Kimchi is a traditional fermented food with some unique nutritional characteristics. It is typically made from fermentation of cruciferous vegetables, garlic, ginger, and red pepper. The end product is rich in probiotic bacteria, especially lactic acid bacteria, as well as phytonutrients from the vegetables.

“Health functionality of kimchi, based upon our research and that of other, includes anticancer, anti-obesity, anti-constipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, anti-oxidative and anti-aging properties, brain health promotion, immune promotion, and skin health promotion” summaries the new review of Kimchis potential health effects (1).

Although a lot of the research is experimental and not yet proven in humans, there is some recent human clinical research to suggest that eating Kimchi regularly may indeed reduce body weight, improve blood glucose, and improve cardiovascular risk factors (2,3).

Kimchi is traditionally made at home, but if you are feeling less adventurous you can purchase Kimchi at a good Korean food store.

References:

1. Park KY, Jeong JK, Lee YE, et al. Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. J Med Food. 2014 Jan;17(1):6-20.

2. Kim EK, An SY, Lee MS, et al. Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients. Nutr Res. 2011 Jun;31(6):436-43.

3. Choi IH, Noh JS, Han JS, et al. Kimchi, a fermented vegetable, improves serum lipid profiles in healthy young adults: randomized clinical trial. J Med Food. 2013 Mar;16(3):223-9.