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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

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