Why we should all eat Kimchi and other Korean fermented foods Aging Alcohol Antinflammatory Antioxidant Arteriosclerosis Cholesterol Diabetes Fermentation Metabolism Obesity Kimchi jang Jeotgal Ferment_MDPI cbnu_official
By Nidhi Saha, BDSNov 20 2022Reviewed by Benedette Cuffari, M.Sc. A recent Fermentation journal study reviews various traditional Korean fermented foods for their biological functions, production, and future contribution to global wellness.
Vinegar, the oldest fermented food product used in Korea, is typically prepared through alcohol fermentation, followed by acetic fermentation, achieved through the inoculation of acetic acid bacteria. Like other countries worldwide, Korean cuisine incorporates vinegar into various food products to induce a refreshing and sour taste.
Evidence from one previous survey suggested that people who regularly consumed kimchi also had relatively lower blood pressure; however, more studies are needed. Several studies have also confirmed the anti-obesity effects of fermented and non-fermented gochujang. Furthermore, gochujang also improves lipid profiles and reduces visceral fat levels, whereas cheonggukjang enhances lipid metabolism and exhibits anti-obesity effects.
Cheonggukjang also comprises a trypsin inhibitor that increases insulin sensitivity and secretion. In clinical settings, the consumption of cheonggukjang for eight weeks has been shown to reduce fasting blood glucose, low-density lipoprotein cholesterol , and total cholesterol levels. This product also suppresses a-glucosidase activity, thereby improving insulin resistance.Lipid profile Kimchi inhibits lipid production in blood vessels.
Protease, which is present in cheonggukjang, suppresses cholesterol synthesis and has antithrombotic effects. Cheonggukang is also rich in indigestible saccharides and dietary fiber that reduce the absorption of total cholesterol and triglycerides and promote fecal lipid excretion, thus aiding in the prevention of arteriosclerosis.
Cancer Kimchi has anti-cancer and anti-mutagenic effects against known carcinogens, with fermented kimchi associated with a greater degree of anti-mutagenic effects. Cancer preventive kimchi reduces the risk of inflammation and gastric cancer and alleviates certain cancer symptoms. Gochujang also has anti-cancer and anti-metastasis properties. The anti-cancer benefits of this food product increase with more extended fermentation periods, thereby making these effects of traditional gochujang more pronounced.
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