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논문 상세정보

김치의 섭취가 성인 남성의 철분영양상태 지표에 미치는 영향

Effects of Kimchi Consumption on Iron Status in Adult Male Volunteers

Abstract

The aim of this was to investigate whether the regular consumption of kimchi influences the iron status (RBC , Hb, Ht, MCH, MCV, MCHC, transferrin , serum iron, and ferritin) in volunteers. Healthy male adults(n=12) took part in the study subdivided into the control Ⅰ-phase(for 2weeks), kimchi-phase (for 4 weeks), and control Ⅱ-phase(for 2 weeks). In addition to their normal diet, participant consumed 300g of lactic acid fermented Chinese cabbage kimchi daily for four weeks. In the control Ⅰ and control Ⅱ phases, the participants kept up their normal diets without consuming any fermented foods. Dietary intakes were recorded for 3 consecutive days in each phase, with the aid of household measures. Every two weeks. blood specimens were analysed. Significant differences(p<0.05) between the phases were found in MCHC, and transferrin in blood were not significantly changed during kimchi consumption. However, serum iron and ferritin levels were significantly increased(p<0.05) during kimchi consumption, achieving the highest levels in the fourth week of the kimchi components(ascrobic acid, sulfer compound, organic acid, capsaicin, gingerol , allicin). Because of lacticacid fermented kimchi's potential to prevent anemia , the consumption of this food can be recommended.

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이 논문을 인용한 문헌 (2)

  1. 1999. "Cholesterol-Lowering Effect and Anticancer Activity of Kimchi and Kimchi Ingredients" 생명과학회지 = Journal of life science, 9(6): 743~752 
  2. 2003. "A Study on the Status of Kimchi Preparation, Number of Side Dish and Breakfast Type of Housewives in the Yosu.Chonnam Area" 대한가정학회지 = Journal of the Korean Home Economics Association, 41(4): 35~43 

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