IRMA-International.org: Creator of Knowledge
Information Resources Management Association
Advancing the Concepts & Practices of Information Resources Management in Modern Organizations

Health Promoting Effects of Kimchi

Health Promoting Effects of Kimchi
View Sample PDF
Author(s): Kim Hyun Ju (World Institute of Kimchi, Korea)and Han Eung-Soo (World Institute of Kimchi, Korea)
Copyright: 2018
Pages: 25
Source title: Food Science and Nutrition: Breakthroughs in Research and Practice
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-5225-5207-9.ch018

Purchase

View Health Promoting Effects of Kimchi on the publisher's website for pricing and purchasing information.

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

Muhammad Asim, Aamir Raza, Muhammad Safdar, Mian Muhammad Ahmed, Amman Khokhar, Mohd Aarif, Mohammed Saleh Al Ansari, Jaffar Sattar, Ishtiaq Uz Zaman Chowdhury. © 2024. 26 pages.
Mian Muhammad Ahmed, Umer Sharif, Aamir Raza, Muhammad Safdar, Waqar Ali, Muhammad Asim, Hafsa Muzammal, Jaffar Sattar, Sheraz Maqbool, Malaika Zaheer. © 2024. 24 pages.
James Kanyepe, Tinashe Musasa, Katlego Mahupa Ketlhaetse, Brave Zizhou. © 2024. 29 pages.
Mohamed Salah El Din, Masengu Reason. © 2024. 25 pages.
Blessing Hodzi, Neil Batsirai Maheve. © 2024. 19 pages.
Joshua Risiro, Divaries Cosmas Jaravaza, Paul Mukucha. © 2024. 27 pages.
Option Takunda Chiwaridzo, Rodwell Musiiwa, Tariro Hlasi. © 2024. 26 pages.
Body Bottom