KIMCHI: A TRADITIONAL FERMENTED FOOD WITH EMERGING HEALTH IMPLICATIONS
KİMCHİ: ORTAYA ÇIKAN SAĞLIK ETKİLERİYLE GELENEKSEL BİR FERMENTE GIDA
DOI:
https://doi.org/10.51271/jashso.60Anahtar Kelimeler:
Kimchi- Fermente gıdalar- Probiyotikler- Sağlık- Biyolojik etkilerÖzet
Kimchi is a fermented food prepared from ingredients such as Chinese cabbage (Brassica rapa subsp. pekinensis-kimchi cabbage), radish, cucumber, salt, red chilli powder, garlic, leek, and ginger, and is widely consumed in Korea and other East Asian countries. The production methods and composition of kimchi differ across regions. Recognized as a low-energy food, kimchi contains high amounts of dietary fiber, vitamins C and B, β-carotene, and minerals including sodium (Na), calcium (Ca), potassium (K), iron (Fe), and phosphorus (P), as well as various functional compounds and phytochemicals. Kimchi is microbiologically rich, containing lactic acid bacteria (LAB) at concentrations of approximately 1 × 107–109 colony forming units (CFU)/g. The genera Weissella, Lactobacillus, and Leuconostoc account for 44.4%, 38.1%, and 17.3% of the total bacterial content, respectively. Kimchi demonstrates diverse positive effects on human health, attributed to both its nutritional composition and the probiotic bacteria developed during fermentation. The literature highlights anticancer, antioxidant, anti-obesity, and hypolipidemic activities as primary benefits. Nevertheless, additional research is required to clarify the molecular mechanisms underlying these effects and to determine the full health potential of kimchi.
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