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Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis

Journal of Medicinal Food 2018년 21권 2호 p.127 ~ 135
김현주, 노정숙, Song Yeong-Ok,
소속 상세정보
김현주 ( Kim Hyun-Ju ) - World Institute of Kimchi
노정숙 ( Noh Jeong-Sook ) - Tongmyong University Department of Food Science & Nutrition
 ( Song Yeong-Ok ) - Pusan National University Department of Food Science and Nutrition

Abstract


Atherosclerosis is a progressive disease that is characterized by accumulation of lipids and fibrous elements in large arteries. Its etiology is involved with pathophysiological factors such as lipoprotein oxidation, inflammation, and dyslipidemia. Kimchi is a Korean fermented vegetable side dish made with vegetables and kimchi condiments. To date, numerous in vitro, in vivo, and human studies have cited the health benefits of kimchi. 3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic acid is one of the active compounds of kimchi, and its antioxidant and anti-atherosclerosclerotic effects have been reported. This review presents the laboratory and clinical evidence of the anti-atherosclerotic effects of kimchi based on its lipid-lowering, antioxidant, and anti-inflammatory activities.

키워드

atherosclerosis; hypercholesterolemia; kimchi; LDL oxidation; 3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic acid

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