| | SLO | ENG | Cookies and privacy

Bigger font | Smaller font

Show document Help

Title:Vpliv uživanja kimčija na zdravje
Authors:ID Žižek, Klara (Author)
ID Fijan, Sabina (Mentor) More about this mentor... New window
ID Strauss, Maja (Comentor)
ID Golenko, Jasmina (Comentor)
Files:.pdf VS_Zizek_Klara_2025.pdf (645,48 KB)
MD5: 16BF9617FC2055A7583E71FE97CD467F
 
Language:Slovenian
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:FZV - Faculty of Health Sciences
Abstract:Uvod: Kimči je fermentirana korejska jed, bogata s koristnimi mikroorganizmi, vitamini in minerali, ki izboljšuje prebavo, krepi imunski sistem ter preprečuje bolezni. Kljub vsebnosti natrija ponuja številne zdravstvene koristi in bi lahko postala del vsakodnevne prehrane. Namen zaključnega dela je ugotoviti, kako fermentirano živilo kimči vpliva na posameznikovo zdravje. Metode: Za iskanje strokovne literature na temo vpliva uživanja kimčija na zdravje smo uporabili različne podatkovne baze, kot so: PubMed, ScienceDirect, CINAHL in BioMed Central. Vso izbrano literaturo smo prikazali z uporabo diagrama PRISMA. Rezultati: V zaključnem delu smo od 273 raziskav za temeljitejši pregled literature uporabili šest člankov, ki smo jih vključili v nadaljnjo analizo. Na podlagi vključenih člankov smo ugotovili, da ima živilo kimči več pozitivnih kot negativnih lastnosti ter da uživanje kimčija lahko izboljša zdravje, zmanjša telesno maščobo, holesterol, krvni tlak in podpira črevesno mikrobioto. Razprava in zaključek: Kimči je hranljivo živilo, bogato z vitamini, minerali in vlakninami, ki podpira prebavo in krepi imunski sistem. Ob rastoči ozaveščenosti o zdravih prehranskih izbirah bi širša vključitev kimčija v vsakodnevno prehrano pripomogla k izboljšanju zdravja ljudi in spodbujanju naravnih, hranljivih živil.
Keywords:fermentirana živila, kimči, vpliv, zdravje, sol
Place of publishing:Maribor
Publisher:[K. Žižek]
Year of publishing:2025
PID:20.500.12556/DKUM-93206 New window
UDC:631.563.6:613(043.2)
COBISS.SI-ID:244130307 New window
Publication date in DKUM:21.08.2025
Views:167
Downloads:44
Metadata:XML DC-XML DC-RDF
Categories:FZV
:
Copy citation
  
Average score:(0 votes)
Your score:Voting is allowed only for logged in users.
Share:Bookmark and Share



Hover the mouse pointer over a document title to show the abstract or click on the title to get all document metadata.

Licences

License:CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Link:http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:12.06.2025

Secondary language

Language:English
Title:The impact of kimchi consumption on health
Abstract:Introduction: Kimchi is a fermented Koren dish rich in beneficial microbes, vitamins and minerals that improves digestion, boosts the immune system and prevents disease. Despite its sodium content, it offers many health benefits and could become part of the daily diet. The aim of this thesis is to find out how the fermented food kimchi affects the health of the individual. Methods: We searched various databases such as PubMed, ScienceDirect, CINAHL and BioMed Central for literature on the impact of kimchi consumption on health. All selected literature was displayed using a PRISMA flow diagram. Result: In the final part, we used 6 articles out of 273 studies for a more thorough literature review and included them in the further analysis. These were used to find that kimchi has more positive attributes than negative ones. It was found that eating kimchi can improve health, reduce body fat, cholesterol and blood pressure, and support gut microbiota. Discussion and conclusion: Kimchi is a nutritious food rich in vitamins, minerals and fibre, which supports digestion and strengthens the immune system. With growing awareness of healthy dietary choices, wider inclusion of kimchi in daily diets would help to improve human health and promote natural, nutritious foods.
Keywords:fermented foods, kimchi, impact, health, salt


Comments

Leave comment

You must log in to leave a comment.

Comments (0)
0 - 0 / 0
 
There are no comments!

Back
Logos of partners University of Maribor University of Ljubljana University of Primorska University of Nova Gorica