Discover the benefits of pickles

Fermented dairy products (such as yogurt, cheese) have been known for many health benefits, but few know that there are many other foods that its antioxidant and anti-inflammatory properties Can be enhanced through fermentation, such as pickles, kimchi.

According to the British Daily Mail, when certain foods undergo fermentation, they are "eaten" by good yeasts and bacteria that naturally appear on the surface of food. In other words, these bacteria consume food before us, break down sugar and starch, and make nutrients easily absorbed by the body. Some bacteria also release latic acid, a natural preservative, which causes acidification (acidification) of the intestinal environment thereby stimulating the growth of beneficial bacteria. Therefore, fermented food becomes a natural source of probiotic bacteria.

In the study published in the journal Physiological Anthropology (Japan), Dr. Alan C. Logan said: "Scientists have isolated a strain of bacteria from kimchi and found it significantly affects the hormones secreted by neurons in the brain, proving that many of the benefits of fermented food have yet to be discovered " . That's just a beneficial bacterium found in a typical Asian dish.

Photo: Phununet

According to Alan, a growing number of studies have identified fermentation processes that can produce new bioactive chemicals that relate to excellent plant-based chemicals. " The new combination of these similarly structured substances can create many healthful properties , " Dr. Logan said. The new findings reveal how fermentation makes food changes, how beneficial food chemicals are enhanced during fermentation and how plant-derived substances are formed. may affect the intestinal microflora.

Many studies have demonstrated that beneficial bacteria and microorganisms in the gut can positively affect brain function, both directly and indirectly. Meanwhile, another study shows the link between the traditional consumption of pickles and the reduced risk of mental health disorders, especially depression and anxiety. Not only that, the processing of pickles and vegetables also enhances the quality of proteins and biological benefits of mood-controlling B vitamins, magnesium and zinc.

It is noteworthy that there is clear evidence that the Lactobacillus strain from traditional pickles produces biological effects in other ways. For example, when digested, the plant-derived strains of Lactobacillus produce strong antioxidants to protect health. In addition, researchers found 35% of lactic bacteria from fresh fruits and vegetables can survive in the acidic environment of the stomach. Although it is not confirmed that all these bacteria have probiotic microbial properties, scientists believe that consumption of traditional fermented foods such as pickles can increase the diversity of the system. intestinal microflora, which is beneficial for health.