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 | antioxidant | |
| Diallymethylsulfide | fibrinolytic | |
| Gingerrol | ginger | antibiotic |
| Gingerin | fibrinolytic | |
| Capsaicin | red pepper | laxative |
| 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 |