Over the last few years, fermented foods have become increasingly popular. Recently, fermented products such as kombucha and kefir have become famous for their natural properties and health benefits. However, fermented foods have been long regarded as essential in the diets of numerous cultures around the world.
Kimchi, which consists of fermented vegetables, is a staple side dish in Korean diets.
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Fermented foods are an interesting component of a healthy diet that can have a beneficial impact on your brain and mental health. Fermented foods are a great source of the amino acid tryptophan. Tryptophan is a key component of serotonin, a neurotransmitter that regulates various functions of the brain such as mood and appetite. There is various research being done to further understand the full benefits of fermented foods, and many studies have shown a positive impact on both short and long-term effects on the brain such as lowering stress.
However, with so many fermented food options, how do we know which ones most notably have positive impacts on our health? A current study has sought to answer this question. The team of researchers from the APC Microbiome Ireland research institute have gathered DNA data from over 200 fermented foods from around the world. Specific DNA sequences can be grouped together to form amino acids. These amino acids serve as precursors of neurotransmitters. The DNA data obtained is used to identify neurotransmitters that are known to have a significant impact on brain function. Preliminary results of the study show that almost all the fermented foods being tested demonstrate the capability to boost not only brain health but gut health as well. Currently, sugar and vegetable-based fermented foods such as kombucha and kimchi are the best contenders. The microbiome present in fermented sugar-based foods is shown to convert substrates into useful materials that work to positively impact the body’s health. Moreover, the microbiome found in vegetable-based fermented foods has been shown to secrete organic acids that serve as energy sources for the gut.
Even though the study is still in its preliminary stages, it has already demonstrated promising results. Further research is required to distinguish which fermented food groups are the most beneficial to our health, but the research team is already planning on using animal models and even an artificial colon to assess the benefits. The next time you are at the grocery store, perhaps consider integrating some fermented foods into your diet as a new way to boost your mental and physical health.
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