Scientists [identify] the main superfood for immunity they have explained

A new clinical study has shown that kimchi — the traditional Korean fermented vegetable dish — strengthens the immune system and prevents its overactivation.

Foodinfo.az reports that, based on research from the World Institute of Kimchi, this study is the first to examine the impact of kimchi on the human immune system at the single-cell level.

The study involved overweight adults. Over 12 weeks, participants were divided into three groups: one received a placebo, another received kimchi powder made through natural fermentation, and the third was given kimchi powder prepared with a special starter culture. Subsequent analyses checked blood cells using modern single-cell gene transcriptomics. This allowed detection of subtle changes in immune cell activity.

The results showed that antigen-presenting cells were activated in individuals consuming kimchi, while CD4+ T cells formed in a balanced manner. This means that kimchi does not push the immune system to the “maximum” but rather performs a precise regulatory function: it strengthens defense when needed and reduces the risk of excessive reactions.

It was also determined that the fermentation method is important. Although both types of kimchi were beneficial, the product made with the starter culture was more effective in terms of immunomodulation, enhancing the cells’ ability to recognize threats and reducing “excessive” immune reactions.

Study leader Dr. Li U Je notes that these findings open new opportunities for the development of functional food products based on kimchi. In the future, scientists plan to expand international research related to probiotic bacteria, immunity, and metabolic health. Thus, kimchi emerges not only as a traditional food but also as a scientifically validated product that supports immunity.