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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Detalles Bibliográficos
Autores principales: Kim, Boh Kyung, Choi, Ji Myung, Kang, Soon Ah, Park, Kun Young, Cho, Eun Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252523/
https://www.ncbi.nlm.nih.gov/pubmed/25489403
http://dx.doi.org/10.4162/nrp.2014.8.6.638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4252523/
https://www.ncbi.nlm.nih.gov/pubmed/25489403
http://dx.doi.org/10.4162/nrp.2014.8.6.638

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