The World Institute of Kimchi in South Korea recently said that a joint study conducted by the institute and a team led by asthma expert Jean Bousquet of the University of Montpellier in France has shown that traditional Korean kimchi can help reduce the symptoms of COVID-19 (pneumonia caused by the Chinese communist virus). A joint study led by a team of researchers from the World Institute of Kimchi and Jean Bousquet, an asthma expert from the University of Montpellier in France, has shown that traditional Korean kimchi can help reduce symptoms of COVID-19, a pneumonia disease caused by a Chinese communist virus.
According to Yonhap News Agency, the study found that the ingredients used to make kimchi (kimchi) – cabbage, chili pepper, and garlic – contain nutrients that regulate the body’s antioxidant system and play a positive role in reducing the symptoms of the new coronavirus (CCP virus) infection.
The research team tracked and analyzed the differences in the incidence, severity and mortality rates of the outbreak in different countries, and paid particular attention to the reasons for the lower mortality rates in East Asian countries such as South Korea and countries in Africa near the Sahara.
According to the study, citizens of most countries with low mortality rates of COVID-19 patients, except Australia and New Zealand, regularly consume fermented vegetables such as kimchi or various condiments. The research team found that nutrients such as radish sulfur, allicin, capsaicin and ginger spice in kimchi and lactic acid bacteria produced during fermentation interact with the body’s antioxidant system, Nrf2, to eliminate harmful active acidins produced in the body due to the COVID virus.
According to Busquet, kimchi is very rich in antioxidant components and is very effective in moderating the symptoms of the CCP virus. Kimchi may be responsible for the lower mortality rate and fewer severe cases of COVID-19 patients in Korea.
The results of the study were published in the December 2020 issue of the international academic journal Clinical and Translational Allergy.
Meanwhile, the World Kimchi Institute said several local research institutes are studying the role of kimchi in fighting COVID-19, including the Korea Research Institute of Bioscience and Biotechnology, the Korea Research Institute of Chemical Technology, Jeonbuk National University, and others.
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