Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake

Abstract Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food anticancer properties. Colorectal cancer world’s third leading an increasing incidence rate over past years. High red meat intake strongly associated colorectal cancer, and World Health Organization has identified probably carcinogenic to humans (Group 2A). This study aimed investigate chemopreventive potential of cabbage kimchi against promotion by in vivo using carcinogen-injected rats. Rats were fed AIN-76 diet enriched freeze-dried beef sirloin supplemented or not powder for 120 days prior killing. Kimchi supplementation at moderate (5%) high (10%) concentration significantly suppressed formation precancerous lesions colon meat-fed Using fecal water, aqueous extract feces, we found out that limited iron-mediated oxidation reduced lipid peroxidation feces Furthermore, toxicity water rats toward human colonic epithelial cells vitro suppressing cellular reactive oxygen species (ROS). The effects acidification matrix increase lactic acid bacteria (LAB). Gene expression analysis demonstrated prevented carcinogenesis up-regulating tumor-suppressor genes antioxidant enzymes, well down-regulating proinflammatory proteins. Taken together, our findings suggested consumption correlated lower intake.