Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial-Reference-Cited by-同舟云学术

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Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial

Published:2013-03 Issue:3 Volume:16 Page:223-229
ISSN:1096-620X
Container-title:Journal of Medicinal Food
language:en
Short-container-title:Journal of Medicinal Food

Author:

Choi In Hwa¹²,Noh Jeong Sook¹³,Han Ji-Sook¹²,Kim Hyun Ju⁴,Han Eung-Soo⁴,Song Yeong Ok¹²

Affiliation:

1. Department of Food Science and Nutrition, Pusan National University, Busan, Republic of Korea.

2. Kimchi Research Institute, Pusan National University, Busan, Republic of Korea.

3. Research Institute of Ecology for the Elderly, Pusan National University, Busan, Republic of Korea.

4. World Institute of Kimchi, Gyeonggi-do, Republic of Korea.

Publisher

Mary Ann Liebert Inc

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://www.liebertpub.com/doi/pdf/10.1089/jmf.2012.2563

Reference29 articles.

1. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)

2. The Effect of Kimchi on Production of Free Radicals and Anti-oxidative Enzyme Activities in the Brain of SAM

3. The Antibacterial Action of Chinese Cabbage Kimchi Juice on Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus and Enterobacter cloacae

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