The efficacy of Kimchi (Korea's No. 1 Food)

The below articles are sourced from Kimchi Museum, which keeps various kinds and

types of Kimchi informations and records available throughout Korea.

Antibacterial activity

 

Kimchi has antimicrobial action by fermentation. Lactic acid bacteria that occur during 

the fermentation process not only add sour taste but also inhibit the action of other 

harmful bacteria at the end of the fermentation to prevent abnormal fermentation and 

inhibit pathogens.

Diet effect

 

In rats, Kimchi - fed rats showed a similar weight loss effect to that of normal rats when fed high fat diet. Most of the ingredients such as capsaicin, hot pepper powder, alicin in garlic, camphorol, ginger, and welsh onion showed the effect of diet, especially when kimchi is cooked moderately.

Atopic dermatitis relieving effect

 

The researchers at Samsung Medical Center and Chung-Dae University Hospital reported that the lactobacillus lactamase CJLP133 Lactobacillus, the 133th isolate of 3500 lactic acid bacteria isolated from kimchi, was effective in relieving atopic dermatitis in 2012 (pediatric allergy immunology) Proved.

 

According to the study, 83 children aged between 1 and 13 years who were diagnosed with atopic dermatitis were more likely to have atopic dermatitis relief compared to children who did not take CJLP133 for 12 weeks (n = 44) Showed a clear difference.

The children who took CJLP133 showed a decrease in the severity score from 27.6 to 20.4 after 12 weeks of treatment, according to a comparative analysis using SCORAD (SCORAD, Atopic Dermatitis).

 

Atop score of 26 points or more is severe in atopic severity index evaluated by Samsung Medical Center. However, as a result of taking it, it can be seen that it has improved considerably by less than 25 points which is classified as mild.

 

In addition, CJ CheilJedang developed the world's first health functional food with skin itching improvement function as Lactobacillus planta CJLP133 lactic acid bacteria isolated from Kimchi. The product has been certified by the Food and Drug Administration as a product that improves skin itching and has no side effects or resistance, unlike pharmaceuticals.

Prevention of enteritis and colitis of fibrinous fiber

 

Vegetables, which are raw materials for kimchi, contain a large amount of fiber, preventing constipation and preventing diseases such as enteritis and colitis.

 

Suitability of lactic acid bacteria (lactic acid bacteria)

 

The main ingredients used in kimchi commonly have a lot of water and other nutrients, but the lactic acid bacteria prevent the propagation of harmful bacteria in the intestines, promote the secretion of protease pepsin in the stomach and normalize distribution of intestinal microorganisms to help the dressing. Kimchi, which is a representative fermented food in Korea, increases lactic acid bacteria (lactic acid bacteria) as it ages and lowers acidity of intestines like yogurt, so as to suppress the growth of harmful bacteria. Generally, pH of PH4.6 ~ 4.2, acidity of 0.6 ~ 0.8 is good, and the content of vitamin C is the highest.

 

Prevention of acid poisoning

 

Kimchi is an alkaline food source that prevents acid poisoning caused by acidification of blood when overdosing meat or acid foods.

 

Adult Disease Prevention

It also helps prevent adult diseases, and is effective in preventing cancer in obesity, hypertension, diabetes, and digestive system.

Anti-arteriosclerosis and antioxidant, anti-aging (skin aging suppression) function

 

According to recent research results, the consumption of kimchi decreased the amount of cholesterol in the blood and it had the activity of decomposing fibrin and it was found to be effective in preventing arteriosclerosis. In rats, Kimchi intake also decreased liver lipid concentration. In addition, kimchi has an antioxidative effect by active ingredients such as vitamin C, beta -carotin, phenolic compound, and chlorophyll, so that it inhibits aging and particularly inhibits skin aging. Kimchi had antioxidant activity and showed difference according to the progress of fermentation.

Anticancer effect

 

Vegetables such as cabbage, which are used as main ingredients of kimchi, have a preventive effect on colon cancer, and garlic has an effect of preventing stomach cancer. Garlic is used as a spice for almost all kinds of food in Korea, and it is an important ingredient indispensable for kimchi in particular. People tend to be reluctant to eat because of the strong and pungent smell and taste of garlic. However, since the anticancer effect of garlic has recently been discovered, various foods using garlic are emerging as health foods.

 

Activation effect of sanitary napkins

 

Red pepper powder, which is the main ingredient of Kimchi, contains a component called  Capsaisin, which promotes the secretion of gastric juice and helps digestion. It also has antioxidant activity because it contains a lot of vitamins A and C. In addition, scorchinin contained in garlic has the effect of enhancing stamina, and the aricin component has the effect of stimulating the absorption of vitamin B 1 and activating the physiological saline. Also, the gingerol contained in ginger has good effects on the promotion of food and blood circulation.

<Source: Kimchi Museum (www.kimchimuseum.com)>.