evidence table

Sauerkraut Gut Health Randomized Trial Evidence Table

Structured evidence table for Sauerkraut Gut Health Randomized Trial, generated from 2 reusable source documents in the Migaku knowledge base.

topicclaimevidence levelcitationsource
Sauerkraut Gut Health Randomized TrialIntroduction Allergic rhinoconjunctivitis (ARC) is a highly prevalent immune-mediated condition associated with substantial symptom burden, impaired quality of life and increased healthcare use.2Ngoumou GB (2026)Effects of fermented versus unfermented red cabbage on symptoms, immune response, inflammatory markers and the gut microbiome in young adults with allergic rhinoconjunctivitis: a randomised controlled trial protocol.
Sauerkraut Gut Health Randomized TrialEmerging evidence highlights the role of the gut microbiome in immune regulation and allergic disease.2Ngoumou GB (2026)Effects of fermented versus unfermented red cabbage on symptoms, immune response, inflammatory markers and the gut microbiome in young adults with allergic rhinoconjunctivitis: a randomised controlled trial protocol.
Sauerkraut Gut Health Randomized TrialEvidence suggests that such foods may exert beneficial effects on cardiovascular health, gastrointestinal function, immunity, and metabolic regulation [,,].3Zugravu Corina-Aurelia (2025)Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
Sauerkraut Gut Health Randomized TrialConsidering the increased consumer interest in fermented foods across Europe, the expanding scientific focus on the human microbiome, and the limited visibility of Eastern European products in the international literature, this review aims to synthesize current knowledge on their composition, microbial ecology, bioactive constituents, and potential health effects.3Zugravu Corina-Aurelia (2025)Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
Sauerkraut Gut Health Randomized TrialSpecifically, we examine: (i) the traditional and modern production of Eastern European fermented foods; (ii) their nutritional and microbial characteristics; and (iii) the available experimental and human evidence regarding their functional potential.3Zugravu Corina-Aurelia (2025)Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
Sauerkraut Gut Health Randomized Trial1 Fermentation is one of the oldest and most widespread methods of food preservation and transformation, practiced for a long time across different cultures.3Zugravu Corina-Aurelia (2025)Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
topicSauerkraut Gut Health Randomized Trial
claimIntroduction Allergic rhinoconjunctivitis (ARC) is a highly prevalent immune-mediated condition associated with substantial symptom burden, impaired quality of life and increased healthcare use.
evidence level2
citationNgoumou GB (2026)
sourceEffects of fermented versus unfermented red cabbage on symptoms, immune response, inflammatory markers and the gut microbiome in young adults with allergic rhinoconjunctivitis: a randomised controlled trial protocol.
topicSauerkraut Gut Health Randomized Trial
claimEmerging evidence highlights the role of the gut microbiome in immune regulation and allergic disease.
evidence level2
citationNgoumou GB (2026)
sourceEffects of fermented versus unfermented red cabbage on symptoms, immune response, inflammatory markers and the gut microbiome in young adults with allergic rhinoconjunctivitis: a randomised controlled trial protocol.
topicSauerkraut Gut Health Randomized Trial
claimEvidence suggests that such foods may exert beneficial effects on cardiovascular health, gastrointestinal function, immunity, and metabolic regulation [,,].
evidence level3
citationZugravu Corina-Aurelia (2025)
sourceEastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
topicSauerkraut Gut Health Randomized Trial
claimConsidering the increased consumer interest in fermented foods across Europe, the expanding scientific focus on the human microbiome, and the limited visibility of Eastern European products in the international literature, this review aims to synthesize current knowledge on their composition, microbial ecology, bioactive constituents, and potential health effects.
evidence level3
citationZugravu Corina-Aurelia (2025)
sourceEastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
topicSauerkraut Gut Health Randomized Trial
claimSpecifically, we examine: (i) the traditional and modern production of Eastern European fermented foods; (ii) their nutritional and microbial characteristics; and (iii) the available experimental and human evidence regarding their functional potential.
evidence level3
citationZugravu Corina-Aurelia (2025)
sourceEastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage
topicSauerkraut Gut Health Randomized Trial
claim1 Fermentation is one of the oldest and most widespread methods of food preservation and transformation, practiced for a long time across different cultures.
evidence level3
citationZugravu Corina-Aurelia (2025)
sourceEastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage

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Source documents

  1. Effects of fermented versus unfermented red cabbage on symptoms, immune response, inflammatory markers and the gut microbiome in young adults with allergic rhinoconjunctivitis: a randomised controlled trial protocol.
  2. Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural Heritage