Fermented cabbage was found to preserve intestinal barrier function in an in vitro study, unlike raw cabbage or brine, by preventing cytokine-induced permeability. This was attributed to the enriched metabolites in fermented cabbage, such as lactic acid, D-phenyl-lactate, indole-3-lactate, and γ-aminobutyric acid, which reduced paracellular permeability and maintained barrier function. The study suggests that the health-promoting properties of fermented vegetables may be linked to the consistent enrichment of intestinal barrier-protective compounds during cabbage fermentation.

Source: Applied and Environmental Microbiology