Health benefits of kimchi include an improved heart health and a healthy digestive system. The wealth of antioxidants in it exercise healing effects in medical conditions like cancer, diabetes, obesity, atopic dermatitis, and gastric ulcers. This flavonoid and probiotic-rich food delays aging, regulates cholesterol levels, and boosts the immune system.
Nutritional Value of Kimchi
Kimchi is a low-calorie, high fiber, and nutrient-packed side dish. It is a storehouse of a range of vitamins such as vitamin A, vitamin B1, vitamin B2, and vitamin C. It is also rich in essential amino acids and minerals such as iron, calcium, and selenium. It has an impressive assortment of powerful antioxidants and provides an additional benefit of probiotics as well in the form of bacteria. It contains numerous helpful components including capsaicin, chlorophyll, carotenoids, flavonoids, and and has a low amount of fat and sugar.
Health Benefits of Kimchi
The delectable taste of kimchi, which has been admired globally comes with a super bonus of health benefits attributing to a range of qualitative evidence supported by several pieces of research. The major health benefits have been discussed below.
The Journal of the Science of Food and Agriculture has published a study, which states that kimchi is an excellent food to promote digestion. It is a source of probiotics attributing to the process of involved in its preparation. The process of fermentation not only enhances the taste but also creates healthy bacteria, Lactobacillus, which is required by the body to keep a healthy state of intestinal flora.
It is made from cabbage which is already well known for its qualities and helps the body in getting rid of the wastes and toxins. It aids in cleaning up the intestines and stimulates better assimilation of nutrients in the body. Fiber content present in kimchi also assists in stabilizing the bowel movements and prevents constipation.
In a randomized trial conducted by the researchers at the Department of Food Science and Nutrition, Pusan National University, Korea, it was found that kimchi helps in lowering the total cholesterol and LDL (bad) cholesterol along with the concentration of blood glucose in the body.
Regular consumption of kimchi has a beneficial effect on the levels of cholesterol. Garlic, which is used to prepare it, is rich in selenium and allicin. Allicin is an eminent component which helps in lowering the cholesterol levels, thereby, reducing the risk of developing cardiac disorders such as strokes and heart attacks. Selenium also exerts a protective effect on the artery walls by preventing the build-up of plaque and decreasing the threat of atherosclerosis.
A 2008 study found that kimchi varieties made using the red pepper seeds are rich in powerful antioxidants. These antioxidants along with phenols and flavonoids present in it exert a protective effect against oxidative damage and shield the body from the harmful effects of oxygen free radicals.
Treats Atopic Dermatitis
The presence of lactobacillus bacteria in kimchi makes it a multi-talented condiment. It extends its therapeutic effects on various skin ailments such as atopic dermatitis which is characterized by increased levels of E and skin lesions such as edema and hemorrhage. A study published in the Journal of Applied Microbiology has shown that healthy bacteria present in fermented kimchi exert suppressive effects on mite-induced dermatitis and help in reducing inflammation.
Kimchi is a source of healthy lactobacillus bacteria which the body utilizes for its healthy functioning. This good bacterium also assists in weight loss by controlling the appetite and reducing the blood sugar levels. The fiber content present in it keeps your body full and your hunger satisfied for a longer duration preventing you from overeating. The Nutrition Research journal from New York has included a study conducted on obese patients has validated the favorable effects of fermented kimchi on the body with respect to body mass index (BMI) and body fat, which helps in reducing the development of factors implicated in metabolic syndrome.
Boosts Immune System
The multi-nutrient packed kimchi is rich in a range of flavonoids and phenolic components. The variety of ingredients including ginger, garlic, and peppers involved in the preparation of kimchee are super protectors which are renowned for their beneficial effect on the immune system. They help in fighting infections and are valuable in curing cold and flu symptoms.
Another valuable benefit provided by kimchi is its anti-aging qualities, which can be attributed to the presence of antioxidants and vitamin C. A study evaluating the anti-aging activity of kimchee has revealed that it helps in regulating and attenuating the inflammation that speeds up the aging process. The same study also showed promising results with regard to factors like reduced oxidative stress in the cells, inhibition of lipid peroxidation and extended lifespan in the subjects, making kimchi a potent anti-aging component.
Kimchi is a valuable food which helps in reducing the risk of development of various cancers. A study performed on its samples has validated its anti-cancer properties. Cabbage present in it contains healthy flavonoids which are known to inhibit the growth of cancer cells. Other powerful cancer fighters present in cruciferous vegetables such as cabbage are glucosinolates. Glucosinolates break down to form isothiocyanates which are well-known for their effectiveness against cancerous cell growth.
A study conducted on high-fat-diet-fed type-2 diabetics who were given kimchi revealed the anti-diabetic properties of this Korean delicacy. The study showed better glucose tolerance and lower levels of fasting glucose after eating a kimchi-containing diet in the diabetics. It also suggested that this Korean delicacy can prove more useful in diabetes if it is eaten with a normal or low-fat diet instead of high-fat food.
Reduces Gastric Ulcers
Kimchee exerts therapeutic effects in gastritis and peptic ulcer disease caused by pylori bacteria. Research conducted in this regard has shown that the antagonistic activity of kimchi attributes to the abundance of Lactobacillus bacteria which inhibit the harmful pathogens from connecting to the human gastric cancer cells.
Kimchi is prepared and enjoyed in many varieties. It makes an excellent side dish or pre-meal appetizer. It can also be added to soups, stews or rice dishes. Kimchee serves deliciously well even as a topping on sandwiches or with pancakes.
Various studies have proven the effectiveness of kimchi in curing avian influenza or bird flu virus and many other viral diseases affecting the poultry.
How to Prepare Kimchi?
Kimchi can be prepared in different ways depending on one’s taste and preference. There are many types available which are made using vegetables including Chinese cabbage, leek, scallion, radish, cucumber, ginseng, garlic, cayenne peppers, and Indian mustard leaves. These vegetables are mixed with desired spices and seasonings and kept for fermentation for specified days under favorable conditions.
Side Effects of Kimchi
Digestive Health: Excess consumption of kimchi can lead to digestive problems. Research conducted in this regard has suggested that too much of it may aggravate the risk of developing gastric cancer. Due to fermentation, kimchi is abundant in fiber which may cause gas and bloating issues in susceptible individuals. It is advisable, to begin with adding small quantities of kimchi in the diet in order to assess its effects.
Cardiac Functions & High Blood Pressure: Individuals suffering from high salt , which gets further accentuated during the fermentation process. However, a study conducted on hypertensive subjects revealed that even under the conditions of , eating low-sodium kimchi may not exert harmful effects on the blood pressure and cardiac activities. It is always advisable to consult a medical professional before considering it for therapeutic usage.should be cautious while eating kimchi because of the presence of high
Kimchi possesses anti-mutagenic, anti-bacterial, and anti- properties. The American health magazine has ranked it among the world’s five healthiest foods. The wealth of strong antioxidants and healthy bacteria in kimchi encourages the production of collagen which aids in improving skin elasticity, delaying skin aging, and promoting healthy and youthful skin. Lactobacillus bacteria present in it is valuable for yeast infections. It combats nutrient depletion, builds stamina, and serves as a delicious and nutritious condiment.