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| kimchi (김지호/한국관광공사) |
1. Anti-obesity effect
Various vegetables used in kimchi are rich in dietary fiber, which makes you feel full with less calories, and physiologically active substances such as beta-sitosterol and capsaicin and kimchi lactic acid bacteria prevent obesity by reducing the accumulation of neutral fat and fat.
2. Anti-cancer effect
Physiologically active substances such as allicin and gingerol in garlic and ginger, which are subsidiary ingredients of kimchi, suppress tumor formation and enhance immunity in the body to suppress stomach cancer, breast cancer, and colon cancer.
3. Cholesterol improvement effect
Physiologically active substances such as capsaicin and allicin in red pepper and garlic, which are subsidiary ingredients of kimchi, reduce total cholesterol and LDL-cholesterol and increase HDL-cholesterol to prevent cardiovascular diseases.
4. Immunity enhancement and antiviral effect
Physiologically active substances such as sulforaphane, capsaicin, allicin, and gingerol in cabbage, red pepper, garlic, and ginger of kimchi activate immune cells to reduce inflammation and have antiviral effects in the body.
5. Antioxidant effect
Various vegetables, which are ingredients of kimchi, are rich in antioxidants such as polyphenols, flavonoids, chlorophyll, and vitamin C. These ingredients interact with the antioxidant system in the human body to remove harmful active oxygen that attacks normal cells and It is effective in preventing oxidation of tissues.
6. Long-term function improvement effect
In addition to dietary fiber, minerals, vitamins, and probiotics contained in kimchi, lactic acid bacteria in kimchi help digestion and absorption of food by improving the intestinal environment that is unbalanced due to irregular living habits and westernized eating habits, promotes colon function, prevents constipation, It is effective in improving diarrhea and enteritis.
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