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The anticancer properties of Kimchi mainly come from its spices.
The Rural Development Administration on Wednesday said it is the fermentation of Kimchi spices including garlic, ginger, powdered red pepper, and green onions that delays the growth of gastric cancer cells by 4-10 percent.
A study finds the prevention of cancer cell growth increases from 47 percent to 51 percent after fermentation, and due to green onions from 38 percent to 48 percent.
The RDA's research team had previously reported that properly fermented Kimchi, whose acid level is around pH 4.2, has more anticancer properties than newly-made or over-fermented Kimchi.
(englishnews@chosun.com )
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