Eating fermented col can seem an unpleasant idea. Science is increasingly clear that it is excellent for your diet

The Germans call it Sauerkraut and the French Choucroutea term that usually is castelling as sauerkraut. It is a fermented col, a typical preparation in various European countries where it is used as accompaniment in dishes of different kinds.

A beneficial preparation. We have been indicated that this traditional preparation could contribute important benefits to our health. Now, a new study by two researchers from the University of California, Davis has found new tests that Chucrut can help our health through digestion.

According to the study, the fermented col can help maintain the integrity of our intestinal cells. Good news is that this beneficial effect occurred both with the Homemade Chucrut as with which we buy already prepared.

“It doesn’t matter, in a way, if we do Sauerkraut at home or if we buy it in the store; both types of Sauerkraut They seem to protect the intestinal function, ”Maria Marco, co -author of the study, explained in a press release.

Three elements. The team compared three elements related to the chucrut and its fermentation process: the “raw” vegetable, the brine extracted from the fermented product, and product itself, the Sauerkraut. Team efforts They focused on the study of metabolites present in this food.

Metabolites are compounds that occur when biologically decomposing food and its compounds. When passing through a fermentation process, the chemical changes that occur in a food can be important, hence its flavor and aroma, but also its nutritional value.

Nutritional changes. The chemical analysis by the team showed changes in the nutritional profile of the Col after fermentation. They found beneficial metabolites, including lactic acid and amino acids, but also observed a lower carbohydrate contribution.

Some of the metabolites found were identical to those generated by the intestinal mcirobioma. The changes found, the team stands out, could explain the digestive benefits often attributed to fermented products.

The details of the study were published In an article In the magazine Applied and Environmental Microbiology.

More than probiotics. The study conducted in the laboratory is one more indication in favor of the idea that fermented colm is a healthy food that we can include in the context of a balanced and varied diet. Fermented foods are not just a contribution of nutrients metabolized by the microorganisms responsible for fermentation, they can also contribute to us as Probiotics beneficial bacteria that perform similar processes in our digestive system.

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Image | Jana Ohajdova