This undated file photo shows red pepper paste, or “gochujang” in Korean. (Yonhap)
SEOUL, Aug. 5 (Korea Bizwire) — The Korea Agro-Fisheries & Trade Corp. (aT) said Thursday that an academic paper written by its researchers on the body fat reduction effect of red pepper paste, called “gochujang” in Korean, had been published in the international academic journal Nutrients.
aT carried out the study in collaboration with the Microbial Institute for Fermentation Industry in Sunchang Country, North Jeolla Province, as well as Wonkwang University Hospital.
The research team assessed the impact of red pepper paste using the next-generation sequencing technique with 60 test participants.
The study showed that the consumption of red pepper paste contributed to reducing visceral fat content while improving blood lipid density.
Traditional studies on red pepper paste’s body fat reduction effect focused mainly on specific components of red peppers, including capsaicin.
It was the second time that an academic paper on the effect of red pepper paste was published in an international academic journal since 2016.
Lina Jang (linajang@koreabizwire.com)
