Increased Chemopreventive Effects of Fermented Foods by Changing Different Kinds of Salt

摘要

There are raw salts(Natural salt, Saeng salt), purified salts(NaCl reagent grade, Hanju salt) and processed salt(Gueun salt, Saeng kum, Bamboo salt) in Korea. Their major element is NaCl but raw salt from sea water contains other minerals such as K, Mg, S, etc. Mineral rich natural salt is abundant in Ca(1037ppm), K(3701ppm), Mg(10266ppm) and S(7459ppm), and processed salt contained high levels of Ca, K, Mg and Fe. Especially high levels of K, P, Fe and Ge were detected in bamboo salt.