Beneficial Effects of Kimchi, a Korean Fermented Vegetable Food, on Pathophysiological Factors Related to Atherosclerosis

被引：22

作者：

Kim, Hyun Ju ^{[1
]}

Noh, Jeong Sook ^{[2
]}

Song, Yeong Ok ^{[3
]}

机构：

[1] World Inst Kimchi, Div Res & Dev, Ind Technol Res Grp, Gwangju, South Korea

[2] Tongmyong Univ, Dept Food Sci & Nutr, Busan, South Korea

[3] Pusan Natl Univ, Kimchi Res Inst, Dept Food Sci & Nutr, 2 Busandaehak Ro,63beon Gil, Busan 46241, South Korea

来源：

JOURNAL OF MEDICINAL FOOD | 2018年 / 21卷 / 02期

关键词：

<bold>atherosclerosis</bold>; <bold>hypercholesterolemia</bold>; <bold>kimchi</bold>; <bold>LDL oxidation</bold>; <bold>3-(4-Hydroxyl-3; </bold><bold>5-dimethoxyphenyl)propionic acid</bold>; ENDOPLASMIC-RETICULUM STRESS; UNFOLDED PROTEIN RESPONSE; LOW-DENSITY-LIPOPROTEIN; FOAM CELL-FORMATION; ACTIVE PRINCIPLE; RED-PEPPER; 3-(4'-HYDROXYL-3'; 5'-DIMETHOXYPHENYL)PROPIONIC ACID; CABBAGE KIMCHI; OXIDIZED LDL; HIGH-FAT;

D O I：

10.1089/jmf.2017.3946

中图分类号：

R914 [药物化学];

学科分类号：

100701 ;

摘要：

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.

引用

页码：127 / 135

页数：9

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