New research from UC Davis suggests that sauerkraut may be more than just a tasty topping – it could also be actively defending your gut health. A study led by food science professor Maria Marco and postdoctoral researcher Lei Wei found that fermented cabbage helps protect intestinal cells from inflammation-related damage, unlike raw cabbage or brine alone.
The researchers compared three options: raw cabbage, fermented sauerkraut, and the leftover brine from fermentation. They discovered that sauerkraut preserved the integrity of intestinal cells, while raw cabbage and brine did not. Interestingly, there was no difference between store-bought and lab-made versions – both were equally effective.
Fermentation changes cabbage’s nutritional profile, increasing beneficial metabolites such as lactic acid, amino acids, and plant-based chemicals linked to gut health. The study identified hundreds of different metabolites produced during fermentation and aims to determine which ones play the biggest role in supporting long-term gut health.
The researchers believe that including fermented foods like sauerkraut in regular diets may help prevent inflammation and make digestive tracts more resilient. They plan to conduct human trials to confirm these findings, but preliminary results suggest that a little bit of sauerkraut could go a long way in supporting overall health.
Source: https://scitechdaily.com/the-science-behind-sauerkrauts-surprising-gut-defending-power