Functional Properties of Kimchi (Korean Fermented Vegetables)

Park, K.Y.; Kil, Jeung-Ha; Jung, Kyoung Ok; Kong, Cheung-Sik; Lee, L.M.

doi:10.17660/actahortic.2006.706.19

Cited by 13 publications

(5 citation statements)

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“…Nutritionally, Kimchi is a low-calorie food (18 kcal/100 g) and an important source of vitamins, minerals, and fiber [4]. It is also a good source of phytochemicals (e.g., β-sitosterol, glucosinolates, isothiocyanate, indoles, allyl compounds) and probiotic strains (e.g., Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides) [5,6]. In regard to these nutrition properties, many functional properties of Kimchi have been reported including anti-oxidative activity [7,8], anti-mutagenic and anti-tumor activities [9], antihttp://e-cnr.org atherogenic activity [10], and weight-controlling activity [11].…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory Effects ofKimchiin Chinese Healthy College Students: A Randomized Controlled Trial

Lee

Kim

Lee³

et al. 2014

Clin Nutr Res

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This study examined the potential immunomodulatory effects of Kimchi, a traditional fermented Korean vegetable, in healthy Chinese college students. The four-week clinical-trial (randomized, open-label, prospective, controlled) was followed by a one week wash-out period. Healthy Chinese college students (over 20 years of age with a body mass index of 18.5-23.0 kg/m2) volunteered for this study. Forty-three students were randomly classified into two groups, Kimchi (n = 21, supplemented with 100 g of Kimchi per day) or non-Kimchi (n = 22, supplemented with 100 g of radish per day, control) groups. During the four-week intervention period, students were asked to maintain their usual diet and activity, and instructed not to take any medications, functional food products, or dietary supplements. Anthropometrics, nutritional intake, and blood immune parameters (lymphocyte subsets, cytokines, and immunoglobulins) were measured before and after the four weeks of intervention. Thirty-nine students (19 in the Kimchi group, 20 in the non-Kimchi group) finished the study. After the intervention, no significant changes were observed in lymphocyte subsets (T-cell, B-cell, NK cell), pro-inflammatory cytokines (IL-6, TNF-α), anti-inflammatory cytokines (IL-4 and IL-10), and immunoglobulins (Ig A, G, and M) between groups in either the Kimchi or non-Kimchi. These results suggest that the short-term consumption of Kimchi has no immunomodulatory effects in healthy Chinese college students.

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Section: Introductionmentioning

confidence: 99%

Immunomodulatory Effects ofKimchiin Chinese Healthy College Students: A Randomized Controlled Trial

Lee

Kim

Lee³

et al. 2014

Clin Nutr Res

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“…Drinking of the fermented puer tea of China prevents cardiovascular disease (Mo et al 2008). In Korea, the popular fermented vegetable kimchi has several therapeutic uses (Park et al 2006, Kim et al 2008a,b, Lee and Lee 2009). Kimchi has several health-promoting benefits ) such as its antiobesity effect ), probiotic property (Lee et al 2011, antioxidant activity , and antistress effect .…”

Section: Therapeutic and Medicinal Values Of Fermented Foodsmentioning

confidence: 99%

“…Consumption of natto in Japan prevents hemorrhage caused by vitamin K deficiency in infants (Ueda 1989). Several health-benefit effects of kimchi have been reported such as prevention of constipation, colon cancer, reduction of serum cholesterol (Park et al 2006), possession of antistress principles ), S-adenosyl-L-methionine, a bioactive material used in the treatment of depression, osteoarthritis, and liver disease , antiobesity effect (Kong et al 2008), inhibition of atherosclerosis (Kim et al 2008a), anticarcinogenic effects (Cheigh andPark 1994, Park 1995), reducing blood cholesterol, stabilizing blood sugar, and regulating bowel movements .…”

Section: Therapeutic and Medicinal Values Of Fermented Foodsmentioning

confidence: 99%

Functionality and Therapeutic Values of Fermented Foods

Thapa¹,

Tamang²

2015

Health Benefits of Fermented Foods and Beverages

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“…Kimchi, a fermented traditional food has been made in Korea for several hundred years [ 1 ]. It is a method of preserving food for use in the winter and it is gaining popularity as a functional food because of the phytochemicals formed during the fermentation process [ 2 ]. It is typically consumed raw and served as a side dish with practically every meal.…”

Section: Introductionmentioning

confidence: 99%

“…It is typically consumed raw and served as a side dish with practically every meal. The most popular kimchi in Korea, Baechu kimchi, is made principally from Chinese cabbage [ 3 ] although almost all vegetables cultivated in Korea have been used in kimchi preparation [ 2 ]. Other ingredients are commonly added and these vary between producers, for example, red pepper powder, ginger, garlic and radish [ 1 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)

Wadamori

Vanhanen

Savage

2014

Foods

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Total, soluble and insoluble oxalates were extracted and analyzed by high performance liquid chromatography (HPLC) following the preparation of kimchi using silver beet (Beta vulgaris var. cicla) stems and leaves. As silver beet contains high oxalate concentrations and consumption of high levels can cause the development of kidney stones in some people, the reduction of oxalate during preparation and fermentation of kimchi was investigated. The silver beet stems and leaves were soaked in a 10% brine solution for 11 h and then washed in cold tap water. The total, soluble and insoluble oxalate contents of the silver beet leaves were reduced by soaking in brine, from 4275.81 ± 165.48 mg/100 g to 3709.49 ± 216.51 mg/100 g fresh weight (FW). Fermenting the kimchi for 5 days at 19.3 ± 0.8 °C in 5 L ceramic jars with a water airtight seal resulted in a mean 38.50% reduction in total oxalate content and a mean 22.86% reduction in soluble oxalates. The total calcium content was essentially the same before and after the fermentation of the kimchi (mean 296.1 mg/100 g FW). The study showed that fermentation of kimchi significantly (p < 0.05) reduced the total oxalate concentration in the initial mix from 609.32 ± 15.69 to 374.71 ± 7.94 mg/100 g FW in the final mix which led to a 72.3% reduction in the amount of calcium bound to insoluble oxalate.

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Functional Properties of Kimchi (Korean Fermented Vegetables)

Cited by 13 publications

References 0 publications

Immunomodulatory Effects ofKimchiin Chinese Healthy College Students: A Randomized Controlled Trial

Immunomodulatory Effects ofKimchiin Chinese Healthy College Students: A Randomized Controlled Trial

Functionality and Therapeutic Values of Fermented Foods

Effect of Kimchi Fermentation on Oxalate Levels in Silver Beet (Beta vulgaris var. cicla)

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