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Spicy kimchi happiness According to new research, it may be more beneficial to our bodies than just the buzz it gives our taste buds.
One study indicates Fermented Korean Sidedishes maybe giving our immune system A significant kick through of boosting the body’s defenses, while also helping to regulate immune response levels.
Research conducted by The World Institute of Kimchi – a government-funded research center in South Korea dedicated to advancing the science, culture and industry of kimchi – has been published in the prestigious journal. npj science of food journalPart of the Nature portfolio of journals.
It focused on a study in which three groups of overweight adults were given either a placebo, or kimchi powder made from naturally fermented kimchi, or kimchi powder made from fermented kimchi with starter cultures, over a 12-week period.
At the end of the 12-week trial, peripheral blood mononuclear cells – which play a key role in the immune system – were collected, and analyzed to check which genes were activated in each cell.
By tracking changes in each cell’s gene expression using this cutting-edge technology, the research team was able to reveal subtle changes in immune responses that are difficult to detect using traditional tests.
The team found that in the groups that consumed kimchi, the function of antigen-presenting cells (APCs) was strengthened. The function of APCs is to detect and recognize foreign invaders, such as bacteria and viruses, and effectively light them up for the rest of the immune system to deal with.
Additionally, the results in those who ate kimchi showed that CD4+ T cells, whose purpose is to coordinate the immune system’s battle plan and tell other immune cells when and how to attack, also benefited.
Specifically, these cells differentiated into defense cells and regulatory cells in a balanced manner. Once the threat is under control, it helps calm the immune system, prevents excessive inflammation, and prevents the immune system from mistakenly attacking the body’s own tissues.
Dr. Woo Jae Lee of the World Institute of Kimchi, who led the research team, said: “Our research proves for the first time in the world that kimchi has two different effects simultaneously: activating defense cells and suppressing overreaction.”
He said: “We plan to expand international research on kimchi and lactic acid bacteria in relation to immune and metabolic health in the future.”
The two different types of kimchi powder that were administered to test subjects both increased the immune response, but the team said the effect of the starter-fermented kimchi was more pronounced.
“These results suggest that the health functionality of kimchi could be systematically enhanced using the starter technology in the future,” the team said.
He said he hopes his work will establish kimchi not only as a traditional fermented food but also as “a functional food with scientifically proven effects on immune health.”
They also suggested that the findings are applicable to various other areas, including the development of health functional foods, improving vaccine efficacy, and prevention of immune diseases.