References
- Cheigh HS, Park KY, Lee CY. 1994. Biochemical microbiological and nutritional aspects of Kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 34:175-203 https://doi.org/10.1080/10408399409527656
- Cheigh HS. 2003. Antioxidative activities of anthocyanins in red mustard leaf Kimchi. J Korean Soc Food Sci Nutr 32:937-941 https://doi.org/10.3746/jkfn.2003.32.6.937
- Cho YS, Ha BS, Park SK, Cheon SS. 1993. Contents of carotenoids and chlorophylls in Dolsan mustard leaf. J Korean Soc Food Cult 8:153-157
- Colliec S, Fisher AM, Tapon-Bretaudiere J, Biosson C, Durand P, Jozefonvicz J. 1991. Anticoagulant of a fucoidan fraction. Thromb Res 64:143-154 https://doi.org/10.1016/0049-3848(91)90114-C
- Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. 2009. Improved quality and increased in vitro anticancer effect of Kimchi by using natural sea salt without bittern and baked (Guwun) salt. J Korean Soc Food Sci Nutr 38:996-1002 https://doi.org/10.3746/jkfn.2009.38.8.996
- Han SR, Kim MJ, Oh TJ. 2015. Antioxidant activities and antimicrobial effects of solvent extracts from Lentinus edodes. J Korean Soc Food Sci Nutr 44:1144-1149 https://doi.org/10.3746/jkfn.2015.44.8.1144
- Haroun-Bouhedja F, Ellouali M, Sinquin C, Boisson-vidal C. 2000. Relationship between sulfate groups and biological activities of fucans. Thromb Res 100:453-459 https://doi.org/10.1016/S0049-3848(00)00338-8
- Hong JS, Kim YH, Kim MK, Kim YS, Sohn HS. 1989. Contents of free amino acids and total amino acids in Agricus bisporus, Pleurotus ostreatus and Lentinus edodes. Korean J Food Sci Technol 21:58-62
- Hwang JW, Song YO. 2000. The effects of solvent fractions of Kimchi on plasma lipid concentration of rabbit-fed high-cholesterol diet. J Korean Soc Food Sci Nutr 29:204-210
- Islam MS, Choi H. 2009. Antidiabetic effect of Korean traditional Baechu (Chinese cabbage) Kimchi in a type 2 diabetes model of rats. J Med Food 12:292-297 https://doi.org/10.1089/jmf.2008.0181
- Jang MY. 2013. A study on the nutrient composition and antioxidants of leaf mustard (Brassica juncea). Chonnam National Univ. Korea
- Jeong CH, Choi GN, Kim JH, Kwak JH, Kim DO, Kim YJ, Heo HJ. 2010. Antioxidant activites from the aerial parts of Platycodon grandiflorum. Food Chem 118:278-282 https://doi.org/10.1016/j.foodchem.2009.04.134
- Kang HJ. 1994. Effects of sodium alginate and cellulose on lipoprotein composition and lipid metabolism in rats. MS Thesis, Pusan National Univ. Korea
- Kim DO, Jeong SW, Lee CY. 2003a. Antioxidant capacity of phenolic phytochemical from various cultivars of plum. Food Chem 81:321-326 https://doi.org/10.1016/S0308-8146(02)00423-5
- Kim H, You J, Jo Y, Lee Y, Park I, Park J, Jung MA, Kim YS, Kim S. 2013a. Inhibitory effects of Lentinus edodes and rice with Lentinus edodes mycelium on diabetes and obesity. J Korean Soc Food Sci Nutr 42:175-181 https://doi.org/10.3746/jkfn.2013.42.2.175
- Kim HJ, Hwangbo MH, Lee HJ, Yu TS, Lee IS. 2005. Antibacterial and anticancer effects of Kimchi extracts prepared with Monascus purpureus Koji paste. Korean J Food Sci Technol 37:618-623
- Kim HJ, Kwon MJ, Song YO. 2000b. Effects of solvent fractions of Korean cabbage Kimchi on antioxidative enzyme activities and fatty acid composition of phospholipid of rabbit-fed 1% cholesterol diet. J Korean Soc Food Sci Nutr 29:900-907
- Kim HJ, Lee JS, Chung HY, Song SH, Suh H, Noh JS, Song YO. 2007a. 3-(4'-hydroxyl-3',5'-dimethoxyphenyl) propionic acid, an active principle of Kimchi, inhibits development of atherosclerosis in rabbits. J Agric Food Chem 55:10486-10492 https://doi.org/10.1021/jf072454m
- Kim HS, Kim MJ, Cheong C, Kang SA. 2013b. Antioxidant properties in water and 70% ethanol extracts of Houttuynia cordata Thunb. J Korea Acad Industr Coop Soc 10:5091-5096
- Kim YD, Kim KJ, Cho DB. 2003b. Antimicrobial activity of Lentinus edodes extract. Korean J Food Preserv 10:89-93
- Kim YT, Kim BK, Park KY. 2007b. Antimutagenic and anticancer effects of leaf mustard and leaf mustard Kimchi. J Food Sci Nutr 12:84-88
- Kim YY, Lee KW, Kim GB, Cho YJ. 2000a. Studies on physicochemical and biological properties of depolymerized algonate from sea tangle, Laminaria japnicus by thermal decomposition. Korean J Fish Aquat Sci 33:388-392
- Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. 2007a. Antioxidant effects of sea tangle added Korean cabbage Kimchi in vitro and in vivo. J Korean Soc Food Sci Nutr 36:1497-1502 https://doi.org/10.3746/jkfn.2007.36.12.1497
- Ku HS, Noh JS, Yun YR, Kim HJ, Kwon MJ, Cheigh HS, Song OK. 2007b. Weight reduction and lipid lowering effect of sea tangle added Korean cabbage Kimchi. J Kor Soc Food Sci Nutr 36:1140-1147 https://doi.org/10.3746/jkfn.2007.36.9.1140
- Kwon EA, Kim MH. 2007. Microbial evaluation of commercially packed Kimchi products. Food Sci Biotechnol 16:615-620
- Lee CW, Ko CY, Ha DM. 1992. Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates. Korean J Appl Microbiol Biotechnol 20:102-109
- Mo EK, Kim SM, Yang SA, Jegal SA, Choi YS, Ly SY, Sung CK. 2010. Properties of baechu Kimchi treated with black rice water extract. Korean J Food Preserv 17:50-57
- Mus JL, Lin HC, Song SF. 2002. Antioxidant properties of several specialty mushrooms. Food Res Int 35:519-526 https://doi.org/10.1016/S0963-9969(01)00150-8
- Oh SK, Kim KW, Park WM, Kim NH, Bae SO, Choi MR. 2015. Quality characteristics of Dolsan leaf mustard Kimchi added with seasoning of sea tangle and Lentinus edodes. J Life Sci 25:557-567 https://doi.org/10.5352/JLS.2015.25.5.557
- Ou B, Hampsch-Woodill M, Prior RL. 2001. Development and validation of an improved oxygen radical absorbance capacity assay using fluorescein as the fluorescent probe. J Agric Food Chem 49:4619-4626 https://doi.org/10.1021/jf010586o
- Park HO, Sohn CY. 2013. The quality characteristics of Kimchi added vinegar, mustard and leaf vegetables. Korean J Food Nutr 26:841-849 https://doi.org/10.9799/ksfan.2013.26.4.841
- Park JA, Tirupathi Pichiah PB, Yu JJ, Oh SH, Daily JW, Cha YS. 2012. Anti-obesity effect of Kimchi fermented with Weissella koreensis OK1-6 as starter in high-fat diet-induced obese C57BL/6J mice. J Appl Microbiol 113:1507-1516 https://doi.org/10.1111/jam.12017
- Park KY, Jeong JK, Lee YE, Daily JW. 2014. Health benefits of Kimchi (Korean fermented vegetables) as a probiotic food. J Med Food 17:6-20 https://doi.org/10.1089/jmf.2013.3083
- Penman A, Sanderson GR. 1972. A method for the determination of uronic acid sequence in alginates. Carbohydr Res 25:273-282 https://doi.org/10.1016/S0008-6215(00)81637-7
- Qi Y, Zhao X, Lim YI, Park KY. 2013. Antioxidant and anticancer effects of edible and medicinal mushrooms. J Korean Soc Food Sci Nutr 42:655-662 https://doi.org/10.3746/jkfn.2013.42.5.655
- Raymond J. World's healthiest foods: Kimchi (Korea). Available from http://www.health.com [cited 26 June 2013]
- Seo JS, Bang BH, Jeong EJ. 2004. Studies on the prolonging of Kimchi fermentation by adding chitosan. Korean J Food Nutr 17:60-65
-
Song ES, Jeon YS, Cheigh HS. 2001. Isolation of chlorophyll derivatives and
${\beta}$ -carotene from mustard leaf and their antioxidative activities on the lipid autoxidation. J Korean Soc Food Sci Nutr 30:377-381 - Sung JM, Choi HY. 2009. Effects of Alaska pollack addition on the quality of Kimchi (Korean salted cabbage). Korean J Food Preserv 16:772-731
- Yu KW, Lee SH, Shin EH, Hwang JH. 2017. Fermentative characteristics and anti-proliferative activity against mouse carcinoma cell line of kimchi prepared with functional cabbage. Korean J Food Nutr 30:1007-1014
- Yu KW, Suh HJ, Hwang JH. 2012. Fermentative properties and immunomodulating activity of low-sodium Kimchi supplemented with Acanthopanax senticosus and Glycyrrhizae uralensis extracts. Korean J Food Nutr 25:878-887 https://doi.org/10.9799/ksfan.2012.25.4.878