Kimchi could help ease coronavirus symptoms—study


According to a recent report, kimchi, a traditional fermented cabbage dish from South Korea, can help reduce coronavirus symptoms.


The World Institute of Kimchi and Jean Bousquet, an honorary professor of pulmonary medicine at Montpellier University in France, collaborated on the report.


Because of the bioactive compounds found in kimchi, the study discovered that consuming it may result in a milder case of the coronavirus. The compounds, which are produced as a byproduct of fermentation, have anti-oxidant and anti-inflammatory properties.


Kimchi is made with Napa cabbage and a number of spices such as garlic, ginger, and chili, and it is sometimes aged for weeks or months before serving.


The ingredients, as well as probiotics like lactic acid bacteria, help to improve the human body's antioxidant protection mechanism and relieve coronavirus symptoms.


Correlations between low fatalities and national dietary variations were also investigated in the joint report. People in regions with very low COVID-19 fatality rates consume a lot of fermented vegetables like cabbage and spices, according to the report.


The study was published in the December issue of Clinical and Translational Allergy.


Many local institutes, including the Korea Research Institute of Bioscience and Biotechnology, Korea Research Institute of Chemical Technology, and Jeonbuk National University, are researching kimchi's effects against COVID-19, according to the World Institute of Kimchi.


The study was published in the December issue of Clinical and Translational Allergy.


Many local institutes, including the Korea Research Institute of Bioscience and Biotechnology, Korea Research Institute of Chemical Technology, and Jeonbuk National University, are researching kimchi's effects against COVID-19, according to the World Institute of Kimchi.


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