kimchi
Selected indexed studies
- Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. (J Med Food, 2014) [PMID:24456350]
- Does kimchi deserve the status of a probiotic food? (Crit Rev Food Sci Nutr, 2024) [PMID:36718547]
- Starter cultures for kimchi fermentation. (J Microbiol Biotechnol, 2015) [PMID:25674806]
_Worker-drafted node — pending editorial review._
Connections
kimchi helps
Sources
- Health benefits of kimchi (Korean fermented vegetables) as a probiotic food. (2014) pubmed
- Does kimchi deserve the status of a probiotic food? (2024) pubmed
- Starter cultures for kimchi fermentation. (2015) pubmed
- Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review. (2016) pubmed
- Unraveling microbial fermentation features in kimchi: from classical to meta-omics approaches. (2020) pubmed
- Kimchi intake alleviates obesity-induced neuroinflammation by modulating the gut-brain axis. (2022) pubmed
- Kimchi microflora: history, current status, and perspectives for industrial kimchi production. (2014) pubmed
- Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease. (2019) pubmed
- Kimchi markedly induces apoptosis in HT-29 human colon carcinoma cells. (2021) pubmed
- Kimchi attenuates endoplasmic reticulum stress-induced hepatic steatosis in HepG2 cells and C57BL/6N mice. (2024) pubmed