Pyongyang, December 4 (KCNA) -- Korean kimchi, a traditional national food, has a peculiar taste and highly medicinal value.

    Containing much polysaccharide and lignin, the kimchi proves highly effective in the prevention and the treatment of hypertension, hyperlipemia, heart diseases and hypertrophy.

    The physiological activators of the red pepper and the garlic in kimchi plays the role of preventing cell aging, sterilizing noxious germ, killing pain, improving immunity and the like.

    In particular, the garlic kills the germ causing food poisoning and stomach ulcer and activates the energy metabolism, thus having good influence on relieving fatigue and increasing vigor.

    The kimchi which is seasoned with medicinal materials is called as medicinal kimchi.

    The kimchi with about 40g fruit of Crataegus pinnatifida per head of cabbage is efficacious for heart stimulation, depression of the blood pressure, extension of the blood vessel, prevention against the cholesterol absorption, promotion of animal fat foodstuff digestion and so on.

    The kimchi seasoned with Dioscorea batas is good for lowering blood sugar, preventing aging and curing diabetes and poor appetite.

    朝中社平壤12月4日電——泡菜是朝鮮的傳統(tǒng)民族食品，風(fēng)味獨(dú)特，醫(yī)學(xué)價(jià)值較高。

    泡菜含有豐富的多糖和木質(zhì)素，對(duì)于預(yù)防和治療高血壓，高血脂，心臟病和肥胖癥具有很好的效果。

    泡菜中的紅辣椒和大蒜作為生理催化劑，可以有效地延緩細(xì)胞衰老，殺滅有害微生物，止痛，提高人體免疫力等。

    尤其是泡菜中的大蒜，可以有效殺滅可能引起食物中毒和胃潰瘍的微生物，刺激能量代謝；因此對(duì)于緩解疲勞，提高活力有很好的作用。

    加入了醫(yī)學(xué)原料的泡菜被稱為藥用泡菜。

    在每棵大白菜中加入約40克山楂制成的泡菜可以有效地增強(qiáng)心臟功能，具有降低血壓，軟化血管，阻止膽固醇吸收，促進(jìn)動(dòng)物脂肪消化等作用。

    在泡菜中加入甘薯，則可以降低血糖，延緩衰老，治療糖尿病和厭食癥。