As seasons change, people often catch colds, the flu, or other respiratory illnesses.
With worries growing about the spread of several viruses at once, a new scientific study has found that kimchi—a traditional Korean fermented vegetable dish—can help improve the human immune system.
Researchers at the World Institute of Kimchi have discovered that eating kimchi strengthens our body’s natural defenses and keeps our immune system balanced. Their findings were published in the scientific journal npj Science of Food.
Kimchi is made by fermenting vegetables like cabbage and radish with garlic, ginger, chili powder, and other seasonings. It has long been considered healthy in Korean culture, but this study is the first in the world to show, using a cutting-edge method, how kimchi affects immune cells at the single-cell level.
To understand the effects, scientists ran a 12-week clinical trial with overweight adults. They split the participants into three groups. One group received a placebo, another group ate kimchi powder made from naturally fermented kimchi, and the third group consumed kimchi powder made from starter-fermented kimchi.
At the end of the study, the scientists took blood samples and used a very advanced technique, called single-cell transcriptomics, to examine gene activity in each immune cell.
The results were impressive. People who ate kimchi showed stronger immune responses. Their antigen-presenting cells—those that detect viruses and bacteria—became more active.
Also, their T-cells, which play a key role in immunity, developed in a more balanced way. This balance is important because it allows the body to fight off harmful invaders without triggering too much inflammation.
In other words, kimchi doesn’t just boost immunity; it helps the body react wisely. It can turn up the immune response when needed but also turn it down when there’s no real threat. This is important because an overactive immune system can cause damage, just like an underactive one.
Interestingly, the way kimchi was fermented made a difference. Both naturally fermented and starter-fermented kimchi improved immune health, but the starter-fermented kimchi had a slightly stronger effect.
It better helped the immune system recognize invaders and stop unnecessary immune signals. This means that in the future, kimchi could be made even healthier using special fermentation methods.
Dr. Woo Jae Lee, who led the study, said that this is the first scientific proof that kimchi can both activate defense cells and stop the immune system from overreacting. He said that future international studies on kimchi and the beneficial bacteria it contains will continue, especially in relation to immune and metabolic health.
This research shows that kimchi is more than just a traditional dish. It’s a functional food that can help people stay healthy, especially during cold and flu season. These findings may lead to the development of new health foods, better vaccines, and even ways to prevent immune-related illnesses.
In summary, kimchi strengthens the body’s natural defenses while keeping the immune system in check. This balance could be key to staying healthy in a world where we constantly face new viruses and bacteria. And now, thanks to science, we have even more reasons to enjoy this delicious fermented food.
If you care about nutrition, please read studies about the harm of vitamin D deficiency, and Mediterranean diet may preserve brain volume in older adults.
For more health information, please see recent studies about foods to naturally lower high blood pressure, and a simple breakfast switch can help control type 2 diabetes.
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