Overview

• A UC Davis study found that sauerkraut protects intestinal cells from inflammation-related damage, unlike raw cabbage or fermentation brine.
• Both store-bought and lab-made sauerkraut showed similar gut-protective effects, highlighting the robustness of the findings.
• Fermentation enhances cabbage's nutritional profile, increasing beneficial metabolites like lactic acid and amino acids linked to gut health.
• Researchers identified hundreds of metabolites in sauerkraut, some mirroring those produced by the gut microbiome, suggesting a mechanistic link to improved gut function.
• The next phase of research involves human trials to evaluate whether these lab-based benefits translate to everyday dietary impacts.