Mineral-rich solar sea salt generates less oxidative stress in rats than mineral-deficient salt

Gao, Tian-Cheng; Cho, Jeong-Yong; Feng, Ling-Yun; Chanmuang, Saoraya; Park, Sunyoung; Ham, Kyung‐Sik; Auh, Chung-Kyoon; Pai, Tongkun

doi:10.1007/s10068-014-0128-y

Cited by 16 publications

(15 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…According to previous reports, Korea solar salts contain considerable amounts of minerals (such as Mg, K, and Ca) compared to general salt. 42,43 Additionally, Chang et al 14 demonstrated that Na, Mg, K, and Ca are the main cations in 1 year aged and 4 years aged Korean solar salts, suggesting that Mg, K, and Ca are the major minerals involved in Korean solar salts. Furthermore, Kim et al 33 demonstrated that mineral-rich sea salt treatment had positively affected the changes of the kimchi bacterial growth, and metabolite proles, which are linked to kimchi quality.…”

Section: Discussionmentioning

confidence: 99%

Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells

Park

et al. 2020

RSC Adv.

View full text Add to dashboard Cite

show abstract

Section: Discussionmentioning

confidence: 99%

Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells

Park

et al. 2020

RSC Adv.

View full text Add to dashboard Cite

show abstract

“…Solar salt is obtained from sea water after sea water on the ground is evaporated by sun light and wind. Unlike purified salt, which consists of almost entirely NaCl, solar salt contains significant amounts of minerals such as K, Mg, and Ca [6]. A study indicates that mineral-rich solar salt is better than purified salt for reducing blood pressure [7].…”

Section: Introductionmentioning

confidence: 99%

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Lee

Shim

Kim

et al. 2017

Food Sci Biotechnol

View full text Add to dashboard Cite

Kimchi was prepared with different types of salts: purified salt (PS), solar salt aged for 1 year (SS1), aged for 3 years (SS3), and bamboo salt (BS). Kimchi inoculated with P30 (starter kimchi), and control kimchi (non-starter kimchi) were prepared, and stored at - 1 °C for 20 weeks. Titratable acidity values increased slowly and reached 0.96-1.01% (pH 3.73-3.83) at 20 weeks. Proportions of coccus-type lactic acid bacteria (LAB) among total LAB were higher in SS kimchi than PS kimchi. Among non-starter kimchi, the proportions were 44.7, 41.6, 29.7, and 32.1% for SS3, SS1, BS, and PS kimchi, respectively, at 2 weeks, and 11.5, 12.8, 6.7, and 5.8%, respectively, at 20 weeks. SS kimchi had much less yeast counts than PS kimchi. Among starter kimchi, yeasts were detected from PS kimchi at 10 weeks but not detected until 18 weeks from SS1 and BS kimchi and 20 weeks from SS3 kimchi.

show abstract

“…We have reported that mineral‐rich SS lowered oxidative stress compared with the table salts that were mineral‐deficient when the same amounts of NaCl were given in vivo (Gao et al . ). Reduced oxidative stress by mineral‐rich salts is likely due to the various minerals contained in the salt.…”

Section: Discussionmentioning

confidence: 97%

“…Our previous study found that SS containing various minerals (e.g., Mg, K, Ca) did not show in vitro antioxidant activity (Gao et al . ). BS, which was roasted with bamboo, was found to show DPPH radical‐scavenging activity (Zhao et al .…”

Section: Discussionmentioning

confidence: 97%

“…However, both types of salt did not exhibit antioxidant activity in vitro when they were evaluated by measuring the ferric‐reducing antioxidant power, 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH)‐, 2,2′‐azino‐bis(3‐ethylebenzothiazoline‐6‐sulphonate) + (ABTS + )‐ and the superoxide anion radical activity (Gao et al . ). Therefore, particular salts might be expected to serve as a good dietary salt for reducing salt‐related health problems even though the same amount of NaCl is consumed daily.…”

Section: Introductionmentioning

confidence: 97%

See 1 more Smart Citation

Heat-Treated Solar Sea Salt Has Antioxidant Activity In Vitro and Produces Less Oxidative Stress in Rats Compared with Untreated Solar Sea Salt

Gao

Cho

Feng

et al. 2015

Journal of Food Biochemistry

Self Cite

View full text Add to dashboard Cite

We have investigated the in vitro and in vivo antioxidative activity of solar sea salts(SS) roasted with (BS) or without (RS) bamboo, which are widely consumed as dietary salts in Korea. BS exhibited antioxidative activity in the in vitro assays of various radical-scavenging activities and DNA oxidation. RS also scavenged superoxide radicals and inhibited DNA oxidation. However, SS did not exhibit antioxidative activity in vitro. Sprague-Dawley rats were orally administered various salts (1.8 g NaCl equivalent/kg) daily for 7 weeks. The rats fed RS and BS exhibited significantly lower levels of lipid peroxidation and a higher total thiol content than the SS group (P < 0.05). The RS and BS groups exhibited a lower protein carbonyl content and expression level of nuclear factor-kappaB (NF-κB) p65 than the SS group. These results indicate that roasted solar sea salts (RS and BS) generate less oxidative stress than SS. PRACTICAL APPLICATIONSHeat-treated solar sea salt (SS) is a traditional Korean processed salt used as a dietary salt. SS roasted with (BS) or without (RS) bamboo exhibited antioxidative activity in vitro and generated less oxidative stress than SS in rats. BS exhibited the highest antioxidative effect in vitro and in vivo. These results suggest that roasted SSs could be consumed as an alternative dietary salt and could be important in the food and pharmaceutical industries.

show abstract

Mineral-rich solar sea salt generates less oxidative stress in rats than mineral-deficient salt

Cited by 16 publications

References 24 publications

Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells

Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells

Effects of different types of salts on the growth of lactic acid bacteria and yeasts during kimchi fermentation

Heat-Treated Solar Sea Salt Has Antioxidant Activity In Vitro and Produces Less Oxidative Stress in Rats Compared with Untreated Solar Sea Salt

Contact Info

Product

Resources

About