New research out of Ireland has confirmed that fermented and cultured foods are good both for gut and brain.

Eating foods that are alive and thriving due to beneficial bacteria – a few common examples include yogurt, kefir, kombucha, and kimchi – can greatly improve one's mental health, concludes the review, which was published in the journal Preventive Nutrition and Food Science.

Because of the way they help modulate the release of neurotransmitters like brain-derived neurotrophic factor (BDNF), glutamate, gamma-aminobutyric acid (GABA), and serotonin, fermented and cultured foods demonstrated effectiveness in improving both learning and memory.

Sauerkraut, a type of fermented cabbage, contains an amino acid called choline that is vital for the production of acetylcholine, a neurotransmitter involved in muscle control, circadian rhythm and memory. Acetylcholine has also been identified as having a powerfully protective effect against Alzheimer's disease.