Corresponding author. Correspondence Christa Raak ed. This article has been cited by other articles in PMC. Abstract Background: Sauerkraut is one of the most common and oldest forms of preserving cabbage and can be traced back as a food source to the 4th century BC. Objective: We aimed to provide an overview regarding the evidence of the effects of sauerkraut on human health by means of a bibliometric analysis.
Results: The search revealed publications ranging over a year period from to Discussion: Sauerkraut, one of the oldest traditional foods, has a variety of beneficial effects on human health. Key Words: Sauerkraut, bibliometric analysis, lactic acid, tyramines. Articles were excluded from this second step if one of the criteria below was fulfilled: articles on the production of sauerkraut only; analysis of sauerkraut wastewater; biochemical properties of sauerkraut, including its conservation; analysis of bacteria cultures; or editorials, recipes, and theoretical considerations.
Open in a separate window. The Interaction of Sauerkraut With Monoamine Oxidase Inhibitors Monoamine oxidase inhibitors MAOIs inhibit the activity of the monoamine oxidase enzyme family and therefore are prescribed for the treatment of depression, anxiety disorders, obsessive compulsive disorders, and Parkinson's disease.
Sauerkraut and Cancer Cancer protection is one of the major goals of almost every healthcare system worldwide. Sauerkraut and Allergic Reactions Sauerkraut not only has high content of tyramine and glucosinolates but also shows high concentrations of histamine. Limitations Although we tried to be comprehensive in our search, it is possible that studies on sauerkraut were overlooked and thus not included, possibly due to different wording ie, fermented cabbage, German kraut or language restrictions.
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Saloheimo P. Captain Cook used sauerkraut to prevent scurvy. Monoamine oxidase inhibitor dietary restrictions: what are we asking patients to give up? J Clin Psychiatry. Diehl JM. Food preferences of to year-old boys and girls. Schweiz Med Wochenschr. Survey of ethyl carbamate in fermented foods sold in the United Kingdom in J Agric Food Chem. Gehlen W. Naunyn Schmiedebergs Arch Pharmacol.
Knapp W. Viability of typhoid bacteria in barrelled and canned sauerkraut. Sorbitol induced diarrheal illness model. Int J Clin Pharmacol. August; 23 8 —5.
Groenen PJ, Busink E. Alkylating activity in food products—especially sauerkraut and sour fermented dairy products—after incubation with nitrite under quasi-gastric conditions. Food Chem Toxicol. Tyramine content of previously restricted foods in monoamine oxidase inhibitor diets.
J Clin Psychopharmacol. Chemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. Bronco grown in eastern Spain. Effect of storage. Se improves indole glucosinolate hydrolysis products content, Se-methylselenocysteine content, antioxidant capacity and potential anti-inflammatory properties of sauerkraut. Food Chem. Nutr Cancer. Modulation of carcinogen metabolizing cytochromes P in rat liver and kidney by cabbage and sauerkraut juices: comparison with the effects of indolecarbinol and phenethyl isothiocyanate.
Phytother Res. Histamine in foods causing false positive scratch tests. J Allergy. The comparative effects of cassoulet and sauerkraut with sausages. Rev Prat. Case-control study on risk factors of laryngeal cancer in Heilongjiang province. The effects of organic acids, phytates and polyphenols on the absorption of iron from vegetables. Br J Nutr. Probiotics—wide spectrum of important health benefits. Naturopathic currents John's wort Hypericum perforatum : a review of the current pharmacological, toxicological, and clinical literature.
Psychopharmacology Berl. Extracts of Ginkgo biloba leaves inhibit monoamine oxidase. This fermented food is rich in B vitamins and potent antioxidants. Some of the vitamins in one cup of sauerkraut include:. The B group of vitamins are essential to convert foods into energy needed for the healthy functioning of your muscles, brain, nervous system, blood cells and skin. Potassium: Magnesium: Copper: 0.
Manganese: 0. Selenium: 0. Despite all the nutritional health benefits of sauerkraut, its high sodium content may pose certain risks. Salt is necessary for the preparation of sauerkraut to regulate fermentation, which makes it a high-sodium food.
Sauerkraut contains The Dietary Guidelines recommend limiting total sodium intake to no more than 2, milligrams daily. Too much sodium in your diet can contribute to elevated blood pressure and increase your risk of heart disease and stroke. An increase in blood sugar levels can also damage your kidneys over time and lead to kidney failure, warns the National Kidney Foundation. Excessive salt may also cause calcium losses, some of which may be taken from your bones.
If you are on a sodium-reduced diet, you can reduce some of the salt content of sauerkraut, as well as the tartness, by rinsing it in cold water before using. Fermented foods like sauerkraut and kimchi contain probiotics. These are live microorganisms resulting from fermentation by lactic acid bacteria.
They are beneficial for the gastrointestinal system due to their ability to bolster healthy digestive flora. To get the maximum benefit, look for sauerkraut varieties made from naturally fermented and unprocessed vegetables. Probiotics may be effective for the treatment of diarrhea, constipation, IBS and urinary infections, according to a research paper published in Functional Foods in Health and Disease in August Researchers have found that homemade sauerkraut provides the recommended amounts of beneficial bacteria.
In addition, the World Journal of Gastroenterology published a meta-analysis in March that included 1, patients with symptoms of IBS, such as abdominal distension, bloating and gas.
Scientists concluded that probiotics may reduce pain and IBS symptoms to a greater extent than placebo. When your bones start to lose tissue and become brittle, you risk developing osteoporosis. Although calcium is often most associated with bone health, sauerkraut also contains many other minerals that help build strong bones and increase their density. These include vitamin K, magnesium, potassium, phosphorus, copper, iron and zinc. The vitamin K in sauerkraut produces certain compounds that contribute to bone mineralization, maintaining the integrity of your bones.
It also regulates calcium, supporting the structure and hardness of your teeth and skeletal system. About 50 to 60 percent of the magnesium in your body resides in your bones, so eating sauerkraut can help maintain bone health and lower the risk of osteoporosis in post-menopausal women, says the National Institutes of Health.
Potassium, another important mineral, benefits bone health by reducing calcium loss. A study published in the Nutrition Journal in March has found that adequate intakes of phosphorus and calcium improved bone mineral content.
This can cause a range of histamine intolerance symptoms. The most common are itching, headaches or migraines, runny nose rhinitis , eye redness, fatigue, hives and digestive symptoms include diarrhoea, nausea and vomiting. However, histamine intolerance can also cause more severe symptoms, including asthma, low blood pressure, irregular heart rate, circulatory collapse, sudden psychological changes such as anxiety, aggressiveness, dizziness and lack of concentration and sleep disorders.
In , there was an outbreak of 89 cases of salmonella in the US because of unpasteurised tempeh. Two large outbreaks of Escherichia coli , were reported in South Korean schools in and They were associated with eating contaminated fermented vegetable kimchi. In most cases, probiotics found in fermented milk products such as cheese, yoghurt and buttermilk can effectively prevent the growth of certain bacteria, such as Staphylococcus aureus and Staphylococcal enterotoxins which can cause food poisoning.
But in some cases probiotics fail and bacteria can actually secrete toxins, so the product may be hazardous. Probiotics are generally safe for the vast majority of people. However, in rare cases, they can cause infection — especially in people who have a compromised immune system. A London study reported the first case of a year-old diabetic patient whose liver abscess had been caused by probiotic consumption.
Susceptible patients, such as those with compromised immunity, should be advised against consuming too many probiotics. Treatment with probiotics can cause serious infections, such as pneumonia in vulnerable people and systemic infections, including sepsis and endocarditis.
Antibiotic resistance. Probiotic bacteria can carry genes that confer resistance to antibiotics. These antibiotic resistance genes may pass to other bacteria found in the food chain and gastrointestinal tract via horizontal gene transfer. The most common antibiotic resistance genes carried by fermented foods are against erythromycin and tetracycline, which are used to treat respiratory infections and some sexually transmitted diseases. Researchers found resistant probiotic strains in commercially available dietary supplements, which could mean resistance to several common types of antibiotics used to treat serious bacterial infections.
And, a recent Malaysian study showed probiotic lactobacilli bacteria in kefir carry resistance to numerous antibiotics, including ampicillin, penicillin and tetracycline.
These are used to treat serious human diseases including bladder infections, pneumonia, gonorrhoea, and meningitis.
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