Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

BACKGROUND/OBJECTIVES: Kimchi is a traditional Korean fermented vegetable containing several ingredients. We investigated the protective activity of methanol extract of kimchi under different fermentation stages against oxidative damage. MATERIALS/METHODS: Fresh kimchi (Fresh), optimally ripened kim...

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Veröffentlicht in:Nutr Res Pract
Hauptverfasser: Kim, Boh Kyung, Choi, Ji Myung, Kang, Soon Ah, Park, Kun Young, Cho, Eun Ju
Format: Artigo
Sprache:Inglês
Veröffentlicht: The Korean Nutrition Society and the Korean Society of Community Nutrition 2014
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Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4252523/
https://ncbi.nlm.nih.gov/pubmed/25489403
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4162/nrp.2014.8.6.638
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