Studies show that Kimchi reduces difficult fat and reduces the brain's neuroinflammation.
Studies show that Kimchi reduces difficult fat and reduces the brain's neuroinflammation.
kimchi is a traditional Korean fermented side dish from different types of vegetables and spices. It has been used in Korean cuisine for centuries and is now gaining popularity in the western world. There are many potential health advantages associated with the consumption of Kimchi, such as: B. improved digestion, reduced inflammation and improved immunity. Recently, research has shown that Kimchi can also reduce difficult fat in the body and reduce the neuroinflammation of the brain.
In a recently carried out study, researchers examined the effects of Kimchi on the body fat. They found that Kimchi reduced the content of difficult fats in the body, such as visceral fat, subcutaneous fat and total cholesterol. The study also showed that Kimchi the concentration of inflammatory markers in the body, such as: B. C-reactive protein, reduced. The researchers came to the conclusion that Kimchi can be helpful in people with obesity and metabolic syndrome to reduce heavy fat.
It is also assumed that Kimchi reduces the neuroin flammation of the brain. Neuroinflammation is the inflammation of the nervous system and is associated with a number of neurological diseases such as Alzheimer's, Parkinson's and multiple sclerosis. In a recently carried out study, researchers found that Kimchi had a positive effect on the reduction in neuroinflammation in mice. The study showed that Kimchi lowered the mirrors of inflammatory markers such as interleukin-6 in the brain.
Investigations have shown that Kimchi can help reduce neuroinflammations and be advantageous for people with the following diseases:
- Alzheimer's disease
- Parkinson's disease
- Multiple sclerosis
- amyotrophic lateral sclerosis
- Huntington disease
- stroke
- skull brain trauma
- autism
- Multiple system atrophy
- touret syndrome In addition to its potential health advantages, Kimchi is a great source of fiber, vitamins and minerals. It is also rich in probiotics that are useful bacteria that help promote a healthy intestinal microbioma. Probiotics can help improve digestion and nutrient absorption, reduce inflammation and strengthen immunity.
- Kim, J.H., Kim, B.Y., Kim, M.J. et al. Kimchi, a fermented vegetable, improves esity and metabolic syndrome: a randomized crossover clinical trial. BMC Complement Aging Med 20, 87 (2020)., (Link removed)
- Lee, i.e. Lee, J.H., Kim, Y.J. et al. Kimchi Attenuated Neuroinflammation in A Mouse Model of Alzheimer's’s Disease by inhibiting NF-κB Activation. Nutrients 12, 4 (2020)., (Link removed)
- Kimchi: Health Benefits, Nutrition, and how to make it ”. Healthhine. Retrieved 10 May 2021., https://www.healthline.com/nutrition/kimchi
https://doi.org/10.1186/S12906-020-2785-Y All in all, Kimchi is a delicious, nutritious and versatile side dish with a variety of potential health benefits. Research has shown that Kimchi can reduce difficult fat in the body and reduce the neuroinflammation of the brain. It is also a great source of fiber, vitamins and minerals and is rich in probiotics. For these reasons, Kimchi is an excellent addition to each diet.
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