Table 4 Biologically active compounds in kimchi.
From: Importance of lactic acid bacteria in Asian fermented foods
Chemical compounds | Occurrence | Possible effect |
|---|---|---|
Benzylisothiocyanate | Chinese cabbage | antibiotic |
Indol compound | allium vegetable | anticarcinogenic |
Thiocyanate, Flavonoid | Red pepper | immune stimulant |
sistosterol | Chinese cabbage | reducing the cholesterol level |
Diallysulfide | allium vegetable | anticarcinogenic |
Diallytrisulfide | Â | antioxidant |
Diallymethylsulfide | Â | fibrinolytic |
Gingerrol | ginger | antibiotic |
Gingerin | Â | fibrinolytic |
Capsaicin | red pepper | laxative |
| Â | Â | secretion of neuropeptides |
Lactic acid bacteria | Kimchi | antagonistic |
Bacteriocine | Kimchi | antibiotic |
L-(+) lactic acid | Kimchi | modulation of T-cell function |
Acethylcholine | Kimchi | laxation |
Dextran | Kimchi | laxation |
γ-aminobutyric acid | Kimchi | laxation |
Acetate | Kimchi | antibiotic |