Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food

Abstract Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high tempe...

Full description

Bibliographic Details

Published in:	Journal of Ethnic Foods
Main Authors:	David Nugroho, Aphinya Thinthasit, Ervan Surya, Hartati, Jin-Seok Oh, Ji-Gyeol Jang, Rachadaporn Benchawattananon, Reggie Surya
Format:	Article
Language:	English
Published:	BMC 2024-05-01
Subjects:	Kimchi Probiotic Postbiotic Antioxidant Immune system
Online Access:	https://doi.org/10.1186/s42779-024-00232-8