김치의 항암효과-- 연구 논문 ANTI-CANCER EFFECTS OF KIMCHI 🟢 The kimchi has been considered to be effective in preventing stomach cancer according to epidemiologic studies and is known to inhibit colorectal carcinogenesis due to its abundance in dietary fiber. Garlic in particular, has been acknowledged for its anticancer effect due to high contents of organosulfur compounds (11 to 35 mg/g). Thirty-three types of organosulfur compounds have been identified in garlic. Organosulfur compounds in garlic have been shown to facilitate the detoxification of carcinogens by glutathione-S-transferase, modulate the activity of metabolizing enzymes such as cytochrome P450s, and inhibit the formation of DNA adducts in several target tissues. Antiproliferative activity of organosulfur compounds has been demonstrated in tumor cell lines including colon, prostate, and breast, which is mediated by induction of apoptosis via the caspase-3 signaling pathway and cell-cycle arrest. One possible mechanism of cancer preventive effects of garlic in stomach cancer development involves its antimicrobial activities against Helicobacter pylori, a major risk factor of stomach cancer. Hot red chili pepper powder, one of the main ingredient of kimchi, contains capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide). Although the role of capsaicin in carcinogenic processes has been controversial, there is accumulated evidence that capsaicin is capable to induce apoptosis of cancer cells by generating excess reactive oxygen species. Thoennissen et al demonstrated that capsaicin caused cell-cycle arrest and apoptosis in breast cancer cells by modulating the EGFR/HER-2 pathway and inhibited the development of pre-neoplastic breast lesions by up to 80% without toxicity. In addition to each ingredient of kimchi, kimchi extract was used to investigate cancer preventive/anticarcinogenic activity of kimchi. Extract of kimchi fermented for 3 weeks inhibited the proliferation of human cancer cell lines (gastric adenocarcinoma and acute promyelocytic leukemia). Leukemia cells treated with kimchi extract showed increased apoptosis and decreased mitochondrial transmembrane potential. The juice of 3-week fermented kimchi suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells but no toxicity of kimchi juice was found in normal cells. Sarcoma180 cells transplanted mice were treated with methanol extract of 3-week fermented kimchi. Animals provided kimchi extract showed in smaller tumor weight and decreased malondialdehyde formation compared to those of the control group.
심영순 비건김치 있어서 사먹었는데 진짜 깔끔하고 맛나요 근데 담그는건 엄두가 안나서 저는 사먹는걸로…ㅎㅎㅎ
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김치의 항암효과-- 연구 논문 ANTI-CANCER EFFECTS OF KIMCHI 🟢
The kimchi has been considered to be effective in preventing stomach cancer according to epidemiologic studies and is known to inhibit colorectal carcinogenesis due to its abundance in dietary fiber.
Garlic in particular, has been acknowledged for its anticancer effect due to high contents of organosulfur compounds
(11 to 35 mg/g).
Thirty-three types of organosulfur compounds have been identified in garlic. Organosulfur compounds in garlic have been
shown to facilitate the detoxification of carcinogens by glutathione-S-transferase, modulate the activity of metabolizing enzymes such as cytochrome P450s, and inhibit the formation of DNA adducts in several target tissues. Antiproliferative activity of organosulfur compounds has been demonstrated in tumor cell lines including colon, prostate, and breast, which is mediated by induction of apoptosis via the caspase-3 signaling pathway and cell-cycle arrest. One possible mechanism of cancer preventive effects of garlic in stomach cancer development involves its antimicrobial activities against Helicobacter pylori, a major risk factor of stomach cancer.
Hot red chili pepper powder, one of the main ingredient of kimchi, contains capsaicin (trans-8-methyl-N-vanillyl-6-nonenamide). Although the role of capsaicin in carcinogenic processes has been controversial, there is accumulated evidence that capsaicin is capable to induce apoptosis of cancer cells by generating excess reactive oxygen species. Thoennissen et al demonstrated that capsaicin caused cell-cycle arrest and apoptosis in breast cancer cells by modulating the EGFR/HER-2 pathway and inhibited the development of pre-neoplastic breast lesions by up to 80% without toxicity.
In addition to each ingredient of kimchi, kimchi extract was used to investigate cancer preventive/anticarcinogenic activity of kimchi. Extract of kimchi fermented for 3 weeks inhibited the proliferation of human cancer cell lines (gastric adenocarcinoma and acute promyelocytic leukemia). Leukemia cells treated with kimchi extract showed increased apoptosis and decreased mitochondrial transmembrane potential. The juice of 3-week fermented kimchi suppressed the growth of K-562 human leukemia cells and MG-63 human osteosarcoma cells but no toxicity of kimchi juice was found in normal cells.
Sarcoma180 cells transplanted mice were treated with methanol extract of 3-week fermented kimchi. Animals provided kimchi extract showed in smaller tumor weight and decreased malondialdehyde formation compared to those of the control group.