Rachadaporn Benchawattananon
Biographic Data
| ID | 878555 |
|---|---|
| NAME | Rachadaporn Benchawattananon |
| GIVEN NAMES | Rachadaporn |
| FAMILY NAME | Benchawattananon |
| SIGNATURE | BENCHAWATTANANON R |
| AFFILIATIONS | Khon Kaen University |
| ORCID | 0000-0002-5605-4695 |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2023 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 1 |
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer healt…
Hepatoprotective effects of ethnic cabbage dishes: A Comparison Study on Kimchi and Pao Cai
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 processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatopr…
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world's third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigat…
Som tum, the famous ethnic food of Thailand: Its Benefit and Innovations
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data we…
Hepatoprotective effects of ethnic cabbage dishes: A Comparison Study on Kimchi and Pao Cai
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 processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatopr…
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world's third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigat…
Som tum, the famous ethnic food of Thailand: Its Benefit and Innovations
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data we…
Hepatoprotective effects of ethnic cabbage dishes: A Comparison Study on Kimchi and Pao Cai
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 processes. While kimchi is a fermented food, pao cai is produced by pickling in brine or vinegar. The present study aimed to investigate and compare the hepatopr…
Chemopreventive potential of kimchi, an ethnic food from Korea, against colorectal carcinogenesis associated with red meat intake
Kimchi, the traditional fermented vegetables with seasonings from Korea, is globally renowned as healthy food with anticancer properties. Colorectal cancer is the world's third leading cancer with an increasing incidence rate over the past years. High red meat intake is strongly associated with colorectal cancer, and the World Health Organization has identified red meat as probably carcinogenic to humans (Group 2A). This study aimed to investigat…
Som tum, the famous ethnic food of Thailand: Its Benefit and Innovations
Som tum is widely recognized as a traditional ethnic cuisine originating from Thailand. The dish is composed of various ingredients, including raw papaya, tomatoes, chili, palm sugar, garlic, lime, and roasted peanuts, among others. This food is unique in terms of name, history, culture, properties, and taste. Enhancing health, physical fitness, and immunity are advantageous outcomes. The study uses a descriptive methodology approach. The data we…
Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food
Kimchi, the traditional lactic fermented vegetables from Korea, is globally praised for its potential as a functional food owing to the presence of beneficial microorganisms known as probiotics. However, the serving of kimchi in traditional Korean dishes often involves cooking at high temperature, thus killing the probiotics. Recently, non-viable or inactivated microorganisms and their metabolites, known as postbiotics, were shown to confer healt…
Food Science (4 works) · Biochemistry (3 works) · Biology (3 works) · Chemistry (3 works) · Antioxidant (2 works) · Fermentation (2 works) · Food Quality and Safety Studies (2 works) · Functional food (2 works) · Medicine (2 works) · Phytochemicals and Antioxidant Activities (2 works)