Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress
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Summary
It is indicated that kimchi, particularly OptR and OvR, played a protective role against free radical-induced oxidative stress and fermentation of kKimchi led to elevation of antioxidative activity.
- Type
- article
- Published
- 2014-08-30
- Cited by
- 40
- References
- 35
- Access
- Open access
- OpenAlex
- https://openalex.org/W25489403
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:4002816
Keywords
Training (meteorology), Pupil, Psychology, Geography
References
- Novel approaches to oxidative stress-induced renal failure : Therapeutic potentials of Sanguisorbae Radix, Wen-Pi-Tang and green tea
- Asian functional foods
- Effects of the Interaction of Tannins with Co-existing Substances. VI. : Effects of Tannins and Related Polyphenols on Superoxide Anion Radical, and on 1, 1-Diphenyl-2-picrylhydrazyl Radical
- Studies on the Standardization of Chinese Cabbage Kimchi
- Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period.
- Redox regulation of protein misfolding, mitochondrial dysfunction, synaptic damage, and cell death in neurodegenerative diseases
- Activation of innate immunity system during aging: NF-kB signaling is the molecular culprit of inflamm-aging.
- Oxidative and nitrosative stress in the maintenance of myocardial function.
- Fermented kimchi reduces body weight and improves metabolic parameters in overweight and obese patients.
- Trends in nutrient intakes and consumption while eating-out among Korean adults based on Korea National Health and Nutrition Examination Survey (1998-2012) data
- Anti-inflammatory effect of Lycium Fruit water extract in lipopolysaccharide-stimulated RAW 264.7 macrophage cells.
- Free radicals, antioxidants and functional foods: Impact on human health
- Nitric Oxide Scavenging by Curcuminoids
- Beneficial effects of the active principle component of Korean cabbage kimchi via increasing nitric oxide production and suppressing inflammation in the aorta of apoE knockout mice
- Kimchi, a Fermented Vegetable, Improves Serum Lipid Profiles in Healthy Young Adults: Randomized Clinical Trial
- Protective effect of persimmon peel polyphenol against high glucose-induced oxidative stress in LLC-PK(1) cells.
- Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra)
- Kimchi and an active component, beta-sitosterol, reduce oncogenic H-Ras(v12)-induced DNA synthesis.
- iNOS-mediated nitric oxide production and its regulation.
- Teaching the basics of redox biology to medical and graduate students: Oxidants, antioxidants and disease mechanisms
Cited by
- Cancer Preventive Potential of Kimchi Lactic Acid Bacteria (Weissella cibaria, Lactobacillus plantarum)
- Relationship between Kimchi and Metabolic Syndrome in Korean Adults : Data from the Korea National Health and Nutrition Examination Surveys (KNHANES) 2007~2012
- Kimchi methanol extracts attenuate hepatic steatosis induced by high cholesterol diet in low-density lipoprotein receptor knockout mice through inhibition of endoplasmic reticulum stress
- Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015)
- Identification of 2-hydroxyisocaproic acid production in lactic acid bacteria and evaluation of microbial dynamics during kimchi ripening
- Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice
- Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis
- Kimchi attenuates fatty streak formation in the aorta of low-density lipoprotein receptor knockout mice via inhibition of endoplasmic reticulum stress and apoptosis
- Neuroprotective Effects of the Methanol Extract of Kimchi, a Korean Fermented Vegetable Food, Mediated Via Suppression of Endoplasmic Reticulum Stress and Caspase Cascade Pathways in High-Cholesterol Diet-Fed Mice
- A survey of research papers on the health benefits of kimchi and kimchi lactic acid bacteria
- Exopolysaccharide from Lactobacillus plantarum LRCC5310 offers protection against rotavirus-induced diarrhea and regulates inflammatory response.
- Bioactive Compounds in Kimchi Improve the Cognitive and Memory Functions Impaired by Amyloid Beta
- Antioxidant activities of brown teff hydrolysates produced by protease treatment
- Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats
- Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells
- Cytotoxicity of Lactobacillus plantarum KK518 Isolated from Pak-Sian Dong (Thai Fermented Gynandropsis pentaphylla DC.) Against HepG2, MCF-7 and HeLa Cancer Cells
- Antiobesity effects of kimchi added with Jeju citrus concentrate on high-fat diet-induced obese mice.
- Fermented kimchi rejuvenated precancerous atrophic gastritis via mitigating Helicobacter pylori-associated endoplasmic reticulum and oxidative stress
- Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods
- Variations in nutritional and microbial composition of napa cabbage kimchi during refrigerated storage
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