The word “Kimchi” literally means “submerged vegetable”. It is a staple cuisine of Korea. It is a convenient side dish made of salted and fermented vegetables. Important vegetables used are cabbage and Korean radish. These are made with diverging seasonings like Gochutgaru, spring onions, garlic, ginger, etc., The trend of kimchi got popularized during the “Silla dynasty” because of Buddhism which fosters vegan movement. This article explores the outcomes of a clinical trial made on Kimchi.
As ACE 2 levels are significantly reduced and immunity is greatly boosted with the consumption of kimchi, it was even studied for treating COVID 19. One interesting fact to note is that this dish had been sent to space on board Soyuz TMA 12 with astronaut So Yeon after sophisticated research to destroy the bacterial population and reduce its strong odor without affecting its signature taste.
Health benefits of Kimchi
Kimchi is famous for it is health betterment functions like anti-oxidative activity, anti-aging, anti-mutagenic, anti-tumor, anti-microbial, immune-stimulating, and anti-obesity. anti-atherogenic effects are also exhibited due to the presence of a compound named HDMPPA by suppressing transcription rates of the enzymes. It inhibits adhesion molecule expression in the aorta.
The modern era got familiarized with this term after getting enlisted among “World’s Healthiest Foods” in the Health magazine. This low-calorie plant-based food is a rich source of dietary fiber, vitamin C, β-carotene, β-sitosterol, minerals, LAB, phytochemicals, etc.,
In a study, kimchi consumption employed approving plasma lipid-lowering effects and enhanced metabolic syndrome parameters in moderately and obese people. The relation between dietary habits and CVD, stroke, DM, etc, upon research, shows that a diet rich in potatoes, meat, and alcohol increases the risk of metabolic syndrome. But diets with high fruits/vegetables or whole grains show decreased risk.
The experimenting methodology of clinical trial of Kimchi
The research was conducted with a recruited population of youth from Korea for seven days. The people under this experiment were given a uniform meal plan with the only difference of high and low quantity kimchi for surveying fairly. They were assessed for BMI, skeletal muscle weight, body fat, waist-hip ratio, and blood pressure. The collected blood samples of the participants were tested before and after seven days of experimentation period for Blood concentrations of glucose, total cholesterol, HDL cholesterol, LDL cholesterol, triglyceride, and total antioxidant status.
Observations from the trial
At the end of the experiment, a significant decrease in Triglyceride concentrations and Fasting blood glucose concentrations were observed. The higher kimchi consuming group showed a higher decrease in FBG than the lower kimchi consuming group. There were also no significant differences in LDL and HDL cholesterol between the two groups. There was a noteworthy increase in the serum total antioxidant status in both high and low groups. There was also no big difference in height, weight, BMI, body fat mass, fat-free mass, and skeletal muscle weight after 7 days as expected.
Epidemiological surveys support the bond between serum total cholesterol levels and CHD. Serum cholesterol concentration can be easily increased with foods rich in saturated fats or cholesterol. Kimchi intake in young subjects alleviated the LDL-cholesterol levels. In general, more the intake of kimchi lessens the risk of cholesterol-related issues. It is highly recommended to have a diet rich in fruits and vegetables considering these issues.
Ischemic stroke is an injury to the brain due to the interruption of blood supply by a blockage. Consumption of broccoli, cabbage, cauliflower, green leafy veggies, citrus fruits showed a lower risk of this stroke. Important compounds like capsaicin are in bell-peppers show blood lipid decreasing activities and regulate thyroid secretions. Thiol combinations in onion and garlic promote lipid breaking actions. High FBG is a risk factor associated with type 2 diabetes and thus FBG levels became a significant predictor for hypercholesterolemia. Another study showed that participants with 100 mg/dL FBG readily developed hypercholesterolemia.
This study was conducted for a short period of seven days. No kimchi group was not created in this trial period. Instead, the control group was those who have eaten a lesser quantity of this side dish. The people who participated are youths and adults of the same generation. Multiple generation studies could have led to still more precision in the study.
The kimchi consumption could have health-promoting effects in young adults. Fermentation and LAB play a significant role in lowering cholesterol activity. These fermented veggies also improve FBG, serum lipid profiles, and total antioxidant status. This validates the overall rating that kimchi is supposedly defensive against lipid-profile related illnesses.
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Hi! This is Lekha
Pursuing B.Tech (FTM) from NIFTEM
Proactive knowledge seeker always curious to know current buzz in food industry. I love writing. So here i am!