Preventive Nutrition and Food Science
- Volume 4 Issue 1
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- Pages.33-37
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- 1999
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- 2287-1098(pISSN)
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- 2287-8602(eISSN)
Antimutagenic and Anticance Effects of Buchu Kimchi
- Jung, Keun-Ok (Department of Food Science and Nutrition, Kimchi Research Institute, Pusan National University) ;
- Lee, Kyeoung-Im (Department of Hotel Food Preparation ,Yangsan College) ;
- Suh, Myoung-Ja (Department of Hotel Food Preparation ,Yangsan College) ;
- Park, Kun-Young (Department of Hotel Food Preparation ,Yangsan College)
- Published : 1999.03.01
Abstract
The antimutagenic effects of buchu kimchi and Chinese cabbage kimchi and theri cytotoxic effects against human cancer cell line were investigated in the Salmonella typhimurium system and MTT assay, respectively. Leek and Chinese cabbage were aslo evaluated in the same system. Buchu kimchi was fermented at 15