"Scratching, Achoo"... Is Kimchi a Special Remedy for Spring Allergies? [Reading Science]

National Research Council of Science & Technology Introduces Health Benefits Revealed in Kimchi

[Asia Economy Reporter Kim Bong-su] "Scratch scratch, achoo... For spring allergy diseases, eating plenty of well-fermented kimchi is effective."

During spring, when the temperature difference between day and night is large and pollen and yellow dust are flying, many people suffer from allergies and atopic diseases. Although there are various treatments and prescriptions, simply consuming the kimchi we commonly eat regularly can boost immunity thanks to its abundant probiotics, which can be effective against allergic diseases.

According to the National Science and Technology Council (NST) on the 24th, a research team led by Professor Cha Yeon-su of the Department of Food and Nutrition at Jeonbuk National University announced in 2018 that consuming a large amount of well-fermented kimchi rich in probiotics helps prevent allergic diseases such as atopic dermatitis, asthma, rhinitis, as well as obesity and even anemia. Kimchi and kimchi probiotics help prevent oxidative stress, cancer, dyslipidemia, and hypertension, enhance immunity, and reduce inflammation. Furthermore, studies tracking the health effects of kimchi on humans found that the more kimchi consumed and the more well-fermented (aged) the kimchi, the greater the health benefits. In fact, the prevalence of asthma was lower in people who consumed more than 40g of kimchi per day compared to those who consumed less. It was also revealed that adults aged 19 to 49 who ate 85 to 158g of kimchi daily had a 0.68 times lower risk of atopic dermatitis compared to those who ate little or none (0 to 36g). For rhinitis, those who consumed 108 to 180g of kimchi daily had a 0.81 times lower prevalence than those who ate 0 to 23.7g.

The positive effects and benefits of kimchi on health do not end there. The World Kimchi Research Institute, established in 2010 under the council, confirmed the presence of microorganisms in kimchi that have anti-cancer, Parkinson’s disease, and hair growth-promoting effects. The institute identified microorganisms that reduce tumor volume and have excellent anti-tumor efficacy, improve motor function in Parkinson’s disease, alleviate anxiety, and even induce the hair growth phase.

Additionally, by utilizing multi-omics analysis technology to trace the origin of kimchi fermentation probiotics, the institute succeeded in discovering the three major lactic acid bacteria leading kimchi fermentation: Leuconostoc, Weissella, and Lactobacillus. By introducing 'smart factory' technology into the kimchi industry, productivity was increased 2 to 3 times and process costs were reduced, strengthening the competitiveness of the Korean kimchi industry, which has been struggling against low-priced Chinese kimchi. They also developed a technology to analyze the main spicy components of kimchi, 'capsaicin' and 'dihydrocapsaicin,' using high-sensitivity capillary electrophoresis technology.