Anticancer effects of Korean traditional foods and
functional foods. Research on Korean traditional fermented
foods, such as Kimchi(Korean fermented vegetables), Doenjang
(Soybean fermented paste), Kochujang(Red pepper powder-
soybean fermented paste), etc. for their cancer preventive
effects and antiobestic effects. Molecular mechanisms of
active compounds and phytochemicals from the Korean
traditional foods and functional foods, and their clinical studies