In the race to beat COVID-19, the winner could be cabbage.
According to a new study from France, foods containing raw and fermented cabbage may be beneficial against coronavirus by reducing levels of a compound that helps the virus infect the body, the South China Morning Post reported Monday.
The study found that cabbage, whether raw, pickled in sauerkraut, or mixed with coleslaw, as well as cucumbers and kimchi, the Korean delicacy made from pickled cabbage and other vegetables, may help people develop resistance to the virus. , which has killed more than 606,000 worldwide and 140,000 in the United States.
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European researchers said the abundant antioxidants in vegetables could explain why countries where cabbage is a key part of the national diet, such as Germany and South Korea, had lower death rates than more affected countries like it. S.
Dr. Jean Bousquet, a professor of pulmonary medicine at the University of Montpellier in France, said diet can play a bigger role in determining who gets the virus and how well it will fight them.
“Little attention has been paid to the spread and severity of the virus and regional differences in diet, but changes in diet can be of great benefit. Nutrition may play a role in immune defense against COVID-19 and may explain some of the differences observed in COVID-19 across Europe. Now I have changed my diet, and it includes raw cabbage three times a week, sauerkraut once a week and pickled vegetables, “he said.
In the race to beat COVID-19, the winner could be cabbage.
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“Understanding these differences and protective factors, such as diet, but also many others, is of utmost importance and can eventually help control these epidemics.”
The study, published in the journal Clinical and Translational Allergy, looked at virus death rates and national dietary differences.
He found that Germany has significantly lower mortality, as do Austria, the Czech Republic, Poland, Slovakia, the Baltic States, and Finland, where cabbage is popular.
Bulgaria, Greece and Romania also had low mortality rates, while deaths were much higher in Belgium, France, Italy, Spain and the United Kingdom, where less cabbage is consumed, The Sun reported.
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Bousquet, former president of the World Health Organization’s Global Alliance against Chronic Respiratory Diseases, said antioxidant-rich foods could be another arrow in the shudder of researchers looking to stop the pandemic.
“Fermented foods have powerful antioxidant activity and can protect against severe COVID-19,” he said.
The study has not been peer reviewed.
