A new study from the University of California Davis suggests that fermented pickled cabbage, or sauerkraut, may be a key player in maintaining healthy gut lining. The research found that the fermentation process transforms plain cabbage into a powerful tool for protecting intestinal cells from damage caused by inflammatory proteins.
When cabbage is fermented, naturally occurring bacteria convert sugars into lactic acid and beneficial bioactive compounds. These compounds have been shown to shield the gut lining from stress and inflammation. A team of researchers analyzed over 400 unique compounds found in both raw and fermented cabbage using high-tech chromatography, identifying key players such as D-phenyl-lactate, indole-3-lactate, and GABA.
These compounds worked together to provide better protection for the gut lining than when tested individually. The study’s findings have significant implications for overall digestive health and may suggest that incorporating sauerkraut into your diet can help build resilience in your digestive system.
While the research was conducted on cell cultures and not yet on humans, the results are promising and support ancient wisdom surrounding fermented foods’ preserving power and potential health benefits. The study’s author notes that a modest serving of sauerkraut may be beneficial for gut health, along with eating more fiber and fresh fruits and vegetables.
Source: https://www.hindustantimes.com/lifestyle/health/dont-underestimate-the-power-of-pickled-cabbage-experts-say-sauerkraut-could-be-the-secret-to-healthier-gut-101744787814982.html