Regularly eating fermented cabbage can protect you from experiencing gut problems, new research has demonstrated.
Scientists from the University of California have found that sauerkraut is good for your gut – a part of the body which plays a vital role in overall health, primarily by aiding in digestion, nutrient absorption and supporting the immune system.
The gut also influences other bodily functions like mood, hormone regulation and potentially even heart health.
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During the study, the team of academics analysed how well nutrients from sauerkraut prevented intestinal cells from developing inflammation-related damage.
In addition, the researchers also looked at how raw cabbage and liquid brine left behind from the fermentation process impacted gut health.
Sauerkraut helped maintain the integrity of intestinal cells, whereas raw cabbage and brine did not, the study has reported.
Senior author Professor Maria Marco said: “Some of the metabolites we find in the sauerkraut are the same kind of metabolites we’re finding to be made by the gut microbiome, so that gives us a little more confidence that this connection we found between the metabolites in sauerkraut and good gut health makes sense.
“It doesn’t matter, in a way, if we make sauerkraut at home or we buy it from the store; both kinds of sauerkraut seemed to protect gut function.”
Fermented cabbage is associated with good gut health because the fermentation process increases metabolites such as lactic acid, amino acids and plant-based chemicals, all of which are linked to good gut health, according to the findings.
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Professor Marco said: “Along with eating more fibre and fresh fruits and vegetables, even if we have just a regular serving of sauerkraut, maybe putting these things more into our diet, we’ll find that can help us in the long run against inflammation, for example, and make our digestive tract more resilient when we have a disturbance.
“A little bit of sauerkraut could go a long way. We should be thinking about including these fermented foods in our regular diets and not just as a side on our hot dogs.”
Read the full study in the journal Applied and Environmental Microbiology.
