Kimchi, a staple of Korean cuisine known for its spicy, salty, and fermented vegetable composition, is already recognized for its probiotic advantages.
New findings suggest it may also support immune system equilibrium by bolstering defenses without triggering detrimental overreactions.
According to scientists, the study, which appeared in the journal npj Science of Food, marks one of the initial investigations to explore food items’ immunological impact at the level of individual cells.
To conduct their research, scientists monitored 39 overweight adults over a 12-week period. Participants were divided equally into three groups of 13 individuals each.
One cohort received a placebo, while the other two consumed kimchi powder derived either from naturally fermented kimchi or from kimchi cultured using a starter culture.
Upon the study’s conclusion, researchers analyzed the participants’ blood immune cells using a genetic technique called single-cell RNA sequencing. This allowed them to track the specific behavior of individual immune cells.
Individuals consuming kimchi exhibited enhanced activity in antigen-presenting cells, which are crucial for the body to recognize bacteria and viruses and subsequently notify other immune system cells.
The investigators also observed a healthier balance within CD4+ T-cells, which are involved both in defending the body and in keeping the overall immune response regulated.
Taken together, the evidence indicates that kimchi doesn’t simply switch on the immune system. Rather, it directs the body to respond when necessary while simultaneously preventing unnecessary inflammation.
The research also highlighted that the fermentation method is significant. Both kimchi varieties aided in maintaining immune balance, but the starter culture preparation demonstrated a more pronounced effect, including better antigen detection and a reduction in excessive immune signaling.
“Our research is the first globally to confirm that kimchi simultaneously delivers two distinct effects: activating protective cells while suppressing an overactive response,” stated the study’s lead, Woo Jae Lee. “In the future, we aim to broaden international studies on kimchi and lactic acid bacteria concerning both immune and metabolic well-being.”
The researchers maintain that these results validate kimchi’s growing reputation as a functional food, given its potential to offer health benefits that surpass basic nutritional value.
Subsequent research could investigate its involvement in immune-related diseases and even vaccine responses.
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