The IRMA Community
Newsletters
Research IRM
Click a keyword to search titles using our InfoSci-OnDemand powered search:
|
Health Promoting Effects of Kimchi
Abstract
Kimchi is a traditional Korean food manufactured by fermenting vegetables with probiotic Lactic Acid Bacteria (LAB). Many bacteria are involved in the fermentation of kimchi, but LAB become dominant while the putrefactive bacteria are suppressed during salting of baechu cabbage and the fermentation. The addition of other subingredients and formation of fermentation byproducts of LAB promote the fermentation process of LAB to eventually lead to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities of kimchi. Accordingly, kimchi can be considered a vegetable probiotic food that contributes health benefits in a similar manner as yogurt as a dairy probiotic food. Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red pepper powder, and so on are added to kimchi as subingredients. As all of these ingredients undergo fermentation by LAB, kimchi is regarded as a source of LAB; and the fermentative byproducts from the functional ingredients significantly boost its functionality. Because kimchi is both tasty and highly functional, it is typically served with steamed rice at every Korean meal. Health functionality of kimchi, based upon our research and that of other, includes anticancer, antiobesity, anticonstipation, colorectal health promotion, probiotic properties, cholesterol reduction, fibrolytic effect, antioxidative and antiaging properties, brain health promotion, immune promotion, and skin health promotion. In this review we describe the health functionalities of kimchi and the probiotic properties of its LAB.
Related Content
Narendra Kumar Rao Bangole.
© 2024.
17 pages.
|
Chandra Prabha Ramakrishnappa, Seema Singh.
© 2024.
18 pages.
|
Kali Charan Rath, Lakshmi Prasad Panda, N. V. Jagannadha Rao, Gopal Krushna Mohanta, Anmol Panda.
© 2024.
20 pages.
|
A. V. Senthil Kumar, Aparna M., Amit Dutta, Samrat Ray, Hakikur Rahman, Shadi R. Masadeh, Ismail Bin Musirin, Manjunatha Rao L., Suganya R. V., Ravisankar Malladi, Uma N. Dulhare.
© 2024.
16 pages.
|
Kutubuddin Sayyad Liyakat Kazi.
© 2024.
23 pages.
|
Sarita Kumari Singh, Puspalata Mahapatra.
© 2024.
22 pages.
|
Suchismita Satapathy, Hullash Chauhan, Meghana Mishra, Hemalata Jena, Rita K. Sahu.
© 2024.
23 pages.
|
|
|