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

Abstract

Vegetable-based diets have generally focused on their health benefits including negative associations with the serum cholesterol concentrations. The aim of this study was to investigate whether serum lipid concentrations are influenced by the amount of kimchi intake. For the study, 100 volunteers were assigned to 2 dietary groups, low (15 g/day, n = 50) and high (210 g/day, n = 50) kimchi intake, and were housed together in a dormitory for 7 days. Identical meals except with different amount of kimchi were provided and subjects were instructed to maintain their normal physical activity. Concentrations of fasting blood glucose (FBG), total glucose, total cholesterol and low density lipoprotein (LDL)-C significantly decreased in both groups after 7 days of kimchi intake, but the effects were dose dependent. Lipid lowering effects of kimchi were more profound in the subjects with total cholesterol and LDL-C level over 190 and 130 mg/dL, respectively, in both groups. FBG was significantly decreased in the high kimchi intake as compared to the low intake group (P = .003). In conclusion, greater consumption of kimchi improved FBG and serum total cholesterol in young healthy adults.

Antioxidants in Asian-Korean and Caucasian Skin: The Influence of Nutrition and Stress

“…Korean dietary habits were defined as nutritional habits based on main dishes involving rice in combination with traditional Korean beverages, such as, among others, kimchi [25,26], namul (traditionally seasoned vegetable dishes), soybean products, fish, meat and seaweed. Western dishes were defined as dishes lacking traditional Korean beverages or ingredients, such as dishes based on bread, potatoes or dairy products.…”

“…Due to historical reasons that are associated with the preparation of traditional dishes the Korean cuisine is particularly healthy, as it is largely based on fruit and vegetables such as kimchi [25,26], red chili peppers [27] and seaweeds [28,29], which have been proven to have strong antioxidative effects. For several decades, the Korean government and private Korean entrepreneurs and institutions have been taking action to preserve and popularize traditional Korean cooking [30,31].…”

Use of phytic acid and hyper-salting to eliminate Escherichia coli O157:H7 from napa cabbage for kimchi production in a commercial plant

“…The pH of the dish ranges from 4.0 to 4.5 (Kim, 2013;Lee et al, 1998). Kimchi came to the attention of consumers due to a variety of proposed anti-cancer, anti-diabetes, and anti-obesity effects (Choi et al, 2013;Islam and Choi, 2009;Kim et al, 2011Kim et al, , 2014Kwak et al, 2014). A type of napa cabbage (Brassica rapa sub sp.…”

The Effect of Pickling on Total Phenolic Contents and Antioxidant Activity of 10 Vegetables

“…Pickled products by LAB fermentation have unique flavour and great healthful effects (Choi et al, 2013). LAB fermented vegetables helps to enhance human nutrition with the attainment of balanced nutrition, providing vitamins, minerals, and carbohydrates (Yamano et al, 2006), besides, they contain pigments such as flavonoids, lycopene, anthocyanin, -carotene, and glucosinolates.…”