ArticleJournal of clinical biochemistry and nutrition2020
Dietary intake of fermented kimchi prevented colitis-associated cancer.
Article in Journal of clinical biochemistry and nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed, 29 citations in OpenAlex.
- Article
- Evaluation of skin cancer prevention properties of probiotics.Genes & nutrition · 2025Review
- Harnessing probiotic foods: managing cancer through gut health.Food science and biotechnology · 2024Review
- An overview of fermentation in the food industry - looking back from a new perspective.Bioresources and bioprocessing · 2023Review
- Interaction between theNutrients · 2022Article
- Eating Fermented: Health Benefits of LAB-Fermented Foods.Foods (Basel, Switzerland) · 2021Review
- Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States.Foods (Basel, Switzerland) · 2021Article
- Transcriptome profiling implicated in beneficiary actions of kimchi extracts againstJournal of clinical biochemistry and nutrition · 2021Article
- Fecal microbiota changes with fermented kimchi intake regulated either formation or advancement of colon adenoma.Journal of clinical biochemistry and nutrition · 2021Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Kimchi is composed of various chemopreventive phytochemicals and profuse probiotics, defining kimchi as probiotic foods. Concerns had increased on the modulation of intestinal microbiota on various kinds of systemic diseases. Under the hypothesis that dietary intake of kimchi can be ideal intervention for either ameliorating colitis or preventing colitic cancer, we performed the study to validate the efficolitic cancery of fermented kimchi on preventing colitic cancer. Using azoxymethane-initiated and dextran sulfate sodium-promoted colitic cancer models, we have administrated fermented or non-fermented kimchi to modulate colitic cancer preemptively. Detailed molecular mechanisms were explored. Preemptive administration of fermented kimchi significantly afforded colitic cancer prevention through attenuating inflammasomes (IL-18, IL-1β, caspase-1), enhancing antioxidative (NQO1, GST-π), imposing anti-proliferative (Bax, caspase-3, β-catenin), and affording cytoprotective actions (HSP70, 15-PGDH), while non-fermented kimchi did not prevent colitic cancer. Special recipe cancer preventive kimchi (cpkimchi) was more effective compared to standard recipe fermented kimchi (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.