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KMID : 1161420180210020127
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Journal of Medicinal Food
2018 Volume.21 No. 2 p.127 ~ p.135
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Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis
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Kim Hyun-Ju
Noh Jeong-Sook
Song Yeong-Ok
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Abstract
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Atherosclerosis is a progressive disease that is characterized by accumulation of lipids and fibrous elements in large arteries. Its etiology is involved with pathophysiological factors such as lipoprotein oxidation, inflammation, and dyslipidemia. Kimchi is a Korean fermented vegetable side dish made with vegetables and kimchi condiments. To date, numerous in vitro, in vivo, and human studies have cited the health benefits of kimchi. 3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic acid is one of the active compounds of kimchi, and its antioxidant and anti-atherosclerosclerotic effects have been reported. This review presents the laboratory and clinical evidence of the anti-atherosclerotic effects of kimchi based on its lipid-lowering, antioxidant, and anti-inflammatory activities.
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KEYWORD
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atherosclerosis, hypercholesterolemia, kimchi, LDL oxidation, 3-(4′-Hydroxyl-3′,5′-dimethoxyphenyl)propionic acid
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