김치의 영양특성과 항돌연변이 및 항암 기능 = Nutritional Characteristics and Antimutagenic and Anticancer Functions of Kimchi

다국어 초록 (Multilingual Abstract)

Kimchi is a low calorie food and high in minerals, vitamins and dietary fibers and has many lactic acid bacteria. Furthermore, in recent study, it has been reported kimchi has a antimutagenic and anticancer effect.
Chinese cabbage has bioactive materials such as glucosinolate, flavonoid, phenol and sulfur containing compounds, and revealed drug metabolism, antimutagenecity, anticancer, stimulation of gastric juice excretion and chemoprotective activity. Capsaicin in red pepper powder stimulates the production of gastric juice and the sterilization of microorganism. Allyl sulfide in garlic reveals strong antimicrobial and anticancer functions. Ginger contains gingerol that stimulates circulation of the blood, perspiration effect and antimicrobial function.
Lactic acid bacteria in kimchi have a antimutagenic and anticancer effect and the cell walls of lactic acid bacteria supress the tumor formation. Thus whether the bacteria are alive or dead, theantitumor activity was still effective.
Kimchi with high level of dietary fiber might prevent colon cancer and ascorbic acid and carotenoid are well known antionidative, antimutagenic and anticancer compounds. Kimchi contains the highest level of ascorbic acid and carotenoids when it is fermented optimally. Phenolic compounds and chlorophyll in kimchi might show antioxidative and antimutagenic activities.
It is reported that salt(NaCl) stimulates carcinogenesis. Kimchi with 3% NaCl did not show mutagenecity, but the kimchi with high level of NaCl showed comutagenecity. Thus, high level of NaCl used when kimchi making should be avoided.
It has been suspected kimchi might be involved in high incidence of stomach cancer in Korea, because it has NO_(3), NO_(2), nitrosamines, NaCl and hot red pepper. But kimchi that has various bioactive materials, ascorbic acid, carotenoid, chlorophyll and many lactic acid bacteria might reveal antimutagenic and anticancer effects. The antimutagenic and anticancer effects are more increased in the optimally ripened kimchi.

목차 (Table of Contents)

• 목차
• Abstract = 81
• Ⅰ. 서론 = 82
• Ⅱ. 본론 = 83
• 1. 김치의 영양적 특성 = 83
• 2. 김치재료의 영양생리학적 특성 = 83
• 3. 김치의 항돌연변이성 및 항암성 = 85
• Ⅲ. 결론 = 88
• 참고문헌 = 89