Lower Mg and S contents in solar salt used in kimchi enhances the taste and anticancer effects on HT-29 colon carcinoma cells.


Journal

RSC advances
ISSN: 2046-2069
Titre abrégé: RSC Adv
Pays: England
ID NLM: 101581657

Informations de publication

Date de publication:
29 Jan 2020
Historique:
received: 01 11 2019
accepted: 20 01 2020
entrez: 2 5 2022
pubmed: 3 2 2020
medline: 3 2 2020
Statut: epublish

Résumé

The anticancer effects of kimchi prepared with different kinds of solar salts were evaluated in an

Identifiants

pubmed: 35498302
doi: 10.1039/c9ra09032k
pii: c9ra09032k
pmc: PMC9049181
doi:

Types de publication

Journal Article

Langues

eng

Pagination

5351-5360

Informations de copyright

This journal is © The Royal Society of Chemistry.

Déclaration de conflit d'intérêts

The authors declare that there are no conflicts to declare.

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Auteurs

Ting Yu (T)

Department of Food Science and Biotechnology, Cha University Seongnam Gyeonggi-do 13488 South Korea kunypark@cha.ac.kr.
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education Chongqing 400067 China.

Eui-Seong Park (ES)

Department of Food and Nutrition, Yonsei University Seoul 03722 South Korea.

Xin Zhao (X)

Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education Chongqing 400067 China.

Ruo-Kun Yi (RK)

Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education Chongqing 400067 China.

Kun-Young Park (KY)

Department of Food Science and Biotechnology, Cha University Seongnam Gyeonggi-do 13488 South Korea kunypark@cha.ac.kr.
Chongqing Collaborative Innovation Center for Functional Food, Chongqing University of Education Chongqing 400067 China.

Classifications MeSH