Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai

Hepatoprotective effects of ethnic cabbage dishes: a comparison study on kimchi and pao cai

Abstract Consuming ethnic vegetable dishes, that has been an integral part in the food culture of many countries, is suggested to bring health benefits to humans. Kimchi from Korea and pao cai from China are two distinct vegetable dishes made from Chinese cabbage (Brassica rapa) through different pr...

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Bibliographic Details
Main Authors:	David Nugroho, Reggie Surya, Fahrul Nurkolis, Ervan Surya, Aphinya Thinthasit, Nurkhalida Kamal, Jin-Seok Oh, Rachadaporn Benchawattananon
Format:	Article
Language:	English
Published:	BMC 2023-09-01
Series:	Journal of Ethnic Foods
Subjects:	Antioxidant Oxidative stress Kimchi Pao cai Functional food
Online Access:	https://doi.org/10.1186/s42779-023-00201-7

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