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Table representation of search results timeline featuring number of search results per year.

Year Number of Results
1962 1
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2006 19
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2,236 results

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Page 1
Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
Park KY, Jeong JK, Lee YE, Daily JW 3rd. Park KY, et al. J Med Food. 2014 Jan;17(1):6-20. doi: 10.1089/jmf.2013.3083. J Med Food. 2014. PMID: 24456350 Review.
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. ...In this review we describe the method of kimchi manufacture, …
Further, the major ingredients of kimchi are cruciferous vegetables; and other healthy functional foods such as garlic, ginger, red p …
Does kimchi deserve the status of a probiotic food?
Cha J, Kim YB, Park SE, Lee SH, Roh SW, Son HS, Whon TW. Cha J, et al. Crit Rev Food Sci Nutr. 2024;64(19):6512-6525. doi: 10.1080/10408398.2023.2170319. Epub 2023 Jan 30. Crit Rev Food Sci Nutr. 2024. PMID: 36718547 Free article. Review.
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. ...The several health benefits of LAB (e.g., antioxidant and anti-inflammatory properties) combined with their probiotic potential in complex diseases including obesity, can …
Kimchi is a traditional fermented vegetable side dish in Korea and has become a global health food. ...The several health benefits of …
Starter cultures for kimchi fermentation.
Lee ME, Jang JY, Lee JH, Park HW, Choi HJ, Kim TW. Lee ME, et al. J Microbiol Biotechnol. 2015 May;25(5):559-68. doi: 10.4014/jmb.1501.01019. J Microbiol Biotechnol. 2015. PMID: 25674806 Free article. Review.
Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. ...However, …
Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the tas …
Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review.
Patra JK, Das G, Paramithiotis S, Shin HS. Patra JK, et al. Front Microbiol. 2016 Sep 28;7:1493. doi: 10.3389/fmicb.2016.01493. eCollection 2016. Front Microbiol. 2016. PMID: 27733844 Free PMC article. Review.
Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. ...Many types of ingredients are added to kimchi to enhance its taste, f …
Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang, and kimchi are plentifully available and widel …
Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches.
Lee SH, Whon TW, Roh SW, Jeon CO. Lee SH, et al. Appl Microbiol Biotechnol. 2020 Sep;104(18):7731-7744. doi: 10.1007/s00253-020-10804-8. Epub 2020 Aug 4. Appl Microbiol Biotechnol. 2020. PMID: 32749526 Review.
Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegetables such as kimchi cabbage, radishes, and garlic. ...KEY POINTS: Spontaneous fermentation by raw material microbes gives kimchi …
Kimchi is a traditional Korean fermented food prepared via spontaneous fermentation by various microorganisms originating from vegeta …
Kimchi intake alleviates obesity-induced neuroinflammation by modulating the gut-brain axis.
Kim N, Lee J, Song HS, Oh YJ, Kwon MS, Yun M, Lim SK, Park HK, Jang YS, Lee S, Choi SP, Roh SW, Choi HJ. Kim N, et al. Food Res Int. 2022 Aug;158:111533. doi: 10.1016/j.foodres.2022.111533. Epub 2022 Jun 21. Food Res Int. 2022. PMID: 35840231
Male C57BL/6 mice were fed an HFD or HFD with kimchi (pH 5.2 5.8). Oral administration of kimchi significantly reduced the body weight, fat mass gain, and levels of pro-inflammatory cytokines in serum. ...Moreover, kimchi enhanced acetate level and BBB inte …
Male C57BL/6 mice were fed an HFD or HFD with kimchi (pH 5.2 5.8). Oral administration of kimchi significantly reduced the b …
Kimchi microflora: history, current status, and perspectives for industrial kimchi production.
Jung JY, Lee SH, Jeon CO. Jung JY, et al. Appl Microbiol Biotechnol. 2014 Mar;98(6):2385-93. doi: 10.1007/s00253-014-5513-1. Epub 2014 Jan 14. Appl Microbiol Biotechnol. 2014. PMID: 24419800 Review.
Spontaneous kimchi fermentation in unsterilized raw materials leads to the growth of various lactic acid bacteria (LAB), which results in variations in the taste and sensory qualities of kimchi products and difficulties in the standardized industrial production of …
Spontaneous kimchi fermentation in unsterilized raw materials leads to the growth of various lactic acid bacteria (LAB), which result …
Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease.
Dimidi E, Cox SR, Rossi M, Whelan K. Dimidi E, et al. Nutrients. 2019 Aug 5;11(8):1806. doi: 10.3390/nu11081806. Nutrients. 2019. PMID: 31387262 Free PMC article. Review.
The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi, sourdough bread), their mechanisms of action (including impact on the microbiota), and the evidence for effects on gastrointestinal health …
The aim of this review is to define and characterise common fermented foods (kefir, kombucha, sauerkraut, tempeh, natto, miso, kimchi …
Kimchi markedly induces apoptosis in HT-29 human colon carcinoma cells.
Yu T, Park ES, Song GH, Zhao X, Yi RK, Park KY. Yu T, et al. J Food Biochem. 2021 Jan;45(1):e13532. doi: 10.1111/jfbc.13532. Epub 2020 Nov 2. J Food Biochem. 2021. PMID: 33140497
This study investigated kimchi-induced apoptosis in HT-29 human colon carcinoma cells. Three types of kimchi samples were prepared: standardized kimchi brined with general commercial Baechu cabbage by a standardized recipe (SK), Amtak Baechu kimchi bri …
This study investigated kimchi-induced apoptosis in HT-29 human colon carcinoma cells. Three types of kimchi samples were prep …
Kimchi attenuates endoplasmic reticulum stress-induced hepatic steatosis in HepG2 cells and C57BL/6N mice.
Yun YR, Lee JE. Yun YR, et al. Nutr Res. 2024 Apr;124:43-54. doi: 10.1016/j.nutres.2024.01.013. Epub 2024 Jan 30. Nutr Res. 2024. PMID: 38367426 Free article.
Therefore, we assessed the effect of kimchi on the inhibition of hepatic steatosis caused by ER stress in HepG2 cells and C57BL/6N mice to verify the hypothesis that kimchi may potentially inhibit nonalcoholic fatty liver disease. ...Our results highlight that ki …
Therefore, we assessed the effect of kimchi on the inhibition of hepatic steatosis caused by ER stress in HepG2 cells and C57BL/6N mi …
2,236 results