Kimchi Helps Relieve COVID-19 Symptoms
작성일 :
World Institute of Kimchi (WIKIM) said that "the nutrients in kimchi control the antioxidative system in the body, desensitizing neural channels (Transient Receptor Potential, TRP) that trigger COVID-19 symptoms." The results were identified through a joint study with Jean Bousquet, an Honorary Professor of Pulmonary Medicine at Montpellier University, France. In the study, the research team found that lactic acid bacteria produced in large during fermentation of kimchi and various nutrients such as sulforaphane (kimchi cabbage), allicin (garlic), capsaicin (red pepper), and gingerol (ginger), which are abundant in kimchi, interact with Nrf2, an antioxidative system in the body, and it removes harmful free radicals caused by COVID-19. The joint research results were published in Clinical and Translational Allergy (Jean Bousquet, Hak-Jong Choi, et al., Nrf2-interaction nutrients and COVID-19: time for research to develop adaptation strategies, (2020), Clinical and Translational Allergy, 10(1):58. doi: 10.1186/s13601-020-00362-7).