CHOU CHINOIS

[1] Chun JH, Kim NH, Seo MS, et al. Molecular characterization of glucosinolates and carotenoid biosynthetic genes in Chinese cabbage (Brassica rapa L. ssp. pekinensis). Saudi J Biol Sci. 2018 Jan; 25(1):71-82. PubMed PMID: 29379360; PubMed Central PMCID: PMC5775089.

[2] Yu Z, Zhang X, Li S, et al. Evaluation of probiotic properties of Lactobacillus plantarum strains isolated from Chinese sauerkraut. World J Microbiol Biotechnol. 2013 Mar; 29(3):489-98. PubMed PMID: 23117677.

[3] Rubab M, Chellia R, Saravanakumar K, et al. Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties. PLoS One. 2018 Oct 3; 13(10):e0203306. PubMed PMID: 30281596; PubMed Central PMCID: PMC6169867.

[4] Li M, Yang D, Mei L, et al. Screening and characterization of purine nucleoside degrading lactic acid bacteria isolated from Chinese sauerkraut and evaluation of the serum uric acid lowering effect in hyperuricemic rats. PLoS One. 2014 Sep 3; 9(9):e105577. PubMed PMID: 25184445; PubMed Central PMCID: PMC4153548.

[5] Woo M, Kim M, Noh JS, et al. Preventative activity of kimchi on high cholesterol diet-induced hepatic damage through regulation of lipid metabolism in LDL receptor knockout mice. Food Sci Biotechnol. 2017 Dec 12; 27(1):211-218. PubMed PMID: 30263742; PubMed Central PMCID: PMC6049760.

[6] Tan W, Lin DX, Xiao Y, et al. Chemoprevention of 2-amino-1-methyl-6-phenyli-midazo 4,5-b pyridine-induced carcinogen-DNA adducts by Chinese cabbage in rats. World J Gastroenterol. 1999 Apr; 5(2):138-142. PubMed PMID: 11819413; PubMed Central PMCID: PMC4688526.

[7] Fowke JH, Chung FL, Jin F, et al, Zheng W. Urinary isothiocyanate levels, brassica, and human breast cancer. Cancer Res. 2003 Jul 15; 63(14):3980-6. PubMed PMID: 12873994.

[8] Seow A, Yuan JM, Sun CL, et al. Dietary isothiocyanates, glutathione S-transferase polymorphisms and colorectal cancer risk in the Singapore Chinese Health Study. Carcinogenesis. 2002 Dec; 23(12):2055-61. PubMed PMID: 12507929.

[9] Hara M, Hanaoka T, Kobayashi M, et al. Cruciferous vegetables, mushrooms, and gastrointestinal cancer risks in a multicenter, hospital-based case-control study in Japan. Nutr Cancer. 2003; 46(2):138-47. PubMed PMID: 14690789.

[10] Wang LI, Giovannucci EL, Hunter D, et al. Dietary intake of Cruciferous vegetables, Glutathione S-transferase (GST) polymorphisms and lung cancer risk in a Caucasian population. Cancer Causes Control. 2004 Dec; 15(10):977-85. PubMed PMID: 15801482.

[11] Wang T, Li C, Liu Y, et al. Inhibition effects of Chinese cabbage powder on aflatoxin B1-induced liver cancer. Food Chem. 2015 Nov 1; 186:13-9. PubMed PMID: 25976785

[12] Joo HK, Choi S, Lee YR, et al. Ethanol Extract of Brassica rapa ssp. pekinensis Suppresses Tumor Necrosis Factor-α-Induced Inflammatory Response in Human Umbilical Vein Endothelial Cells. J Med Food. 2017 May; 20(5):511-518. PubMed PMID: 28504909.

[13] Joo HK, Choi S, Lee YR, et al. Anthocyanin-Rich Extract from Red Chinese Cabbage Alleviates Vascular Inflammation in Endothelial Cells and Apo E(-/-) Mice. Int J Mol Sci. 2018 Mar 12; 19(3). PubMed PMID: 29534512; PubMed Central PMCID: PMC5877677.