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Last year when the SARS (severe acute respiratory syndrome) virus was taking its toll in Asia, Korea remained free from the killer pneumonia though there were a few suspected cases. Back then, Britain's Financial Times reported that large amounts of garlic in Korea's spicy fermented dish, Kimchi, kept the virus at bay. Though that theory has yet to be confirmed, it appears Kimchi is a healthy dish indeed.
Korean scientists have discovered a breakthrough in preventing food poisoning. They say lactic ferments in Kimchi, Korea's spicy vegetable dish, is a source of an antibacterial substance found to be effective against harmful microbes such as Helicobacter, Listeria and Shigella sonnei. Helicobacter is the cause of gastritis and Listeria and Shigella can each cause flu-like symptoms and diarrhea.
Scientists involved in the latest study say substances extracted from Kimchi have a competitive edge against other existing antibiotics.
"There are controversies over existing antibiotics as they can be toxic and people can grow tolerance against them. Whereas substances extracted from Kimchi are safe for human bodies." He added by cultivating lactic ferments from Kimchi, mass production of antibiotics is also possible.
However, it is expected to take about five years before the latest innovation can be applied to the medical industry as more clinical tests are needed. The scientific team also plans to develop preservatives for foods and animal feed after applying for patents at home and abroad.
Arirang TV
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