[About Kimchi] Kimchi's Main Efficacy

Live on April 6, 2021

Immunity enhancement and virus suppression

Source: Scientific Reports (January 2017)

The probiotics present in kimchi are living organisms that clean the intestine and help to increase immunity. In addition, it produces vitamin B groups that are helpful for recovery from eye pain and fatigue.

Antioxidant (anti-aging) effect

Source: LWT 128 (June 2020)

The vegetables and seasonings used in kimchi act as antioxidants in our body and form new collagen to inhibit skin aging. These antioxidant properties are higher in well fermented kimchi.

Prevention of constipation, enteritis, and colon cancer

Source: Foods 9(2), 181 (February 2020)

The lactic acid produced by fermentation and the dietary fiber of kimchi’s ingredients prevent constipation. In addition, it suppresses the occurrence of colon cancer by reducing microbial enzymes that are converted into carcinogens.

Preventing cholesterol and hardening of arteries

Source: LWT 116 (December 2019)

Eating kimchi reduces bad cholesterol while increasing good cholesterol and improves blood flow, which can help with arteriosclerosis.

Diet effects

Source: Molecular Nutrition & Food Research 62(24), 1800329 (October 2018)

The capsaicin in kimchi’s peppers helps digestion and increases basal metabolism, making it effective for diets when moderately cooked rather than raw or overcooked.

Cancer prevention and anticancer effects

Source: Journal of Medicinal Food 17(1), 6-20 (January 2014)

Kimchi’s anticancer effects include increasing the production of antibodies in the intestines and suppressing the shape of tumors. In particular, garlic is effective in preventing stomach cancer and ginger is known for its effectiveness in cancer prevention.