Effects of fermented vegetables on insulin resistance
Kimchi fermented from many vegetables including cabbage has several effects on insulin resistance associated diseases: anti-diabetic properties 33,34, cardiovascular diseases35, dyslipidemia 36 or ageing37.
Lactobacilli have an inconstant effect on diseases associated with insulin resistance. However, most studies are underpowered or have some methodological flaws. Moreover, not all LAB strains have the same action on insulin resistance.38 The redox mechanisms of Lactobacillus  spp. are involved in the downregulation of reactive oxygen species (ROS)-forming enzymes and redox stress resistance proteins or genes. 39,40 In addition, the nuclear factor erythroid 2-like 2 (Nrf-2) and nuclear factor kappa B (NF-κB) are two common transcription factors that also modulate oxidative stress 41.
There are other products in fermented vegetables that can potentiate the effect of LABs. Kimchi, when fermented for a long time, reduces insulin intolerance to a greater extent than fresh kimchi 33, indicating that newly formed products during fermentation are important. In particular, Kimchi from cabbage and Chinese cabbage contains several glucosinolates 1,42,43 that can be transformed in sulforaphanes either in the plant itself or by the human microbiome24. Sulforaphanes were suggested to be effective in diseases associated with insulin resistance 1,44-46.