Publications by authors named "Hyo-Bin Oh"
Black ginseng (BG) is processed ginseng traditionally made in Korea via the steaming and drying of ginseng root through three or more cycles, leading to changes in its appearance due to the Maillard reaction on its surface, resulting in a dark coloration. In this study, we explored markers for differentiating processed ginseng by analyzing the chemical characteristics of BG. We elucidated a new method for the structural identification of ginsenoside metabolites and described the features of processed ginseng using UPLC-QTOF-MS in the positive ion mode.
View Article and Find Full Text PDFFresh ginseng is prone to spoilage due to its high moisture content. For long-term storage, most fresh ginsengs are dried to white ginseng (WG) or steamed for hours at high temperature/pressure and dried to form Korean Red ginseng (KRG). They are further processed for ginseng products when subjected to hot water extraction/concentration under pressure.
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- Nonalcoholic steatohepatitis (NASH) is a serious liver disease characterized by fat buildup, inflammation, and scarring, and natural remedies like Jinan Red Ginseng (JRG) and licorice may help combat it.
- The study involved feeding mice a western diet with added sugars to induce NASH, followed by treatment with JRG alone or in combination with licorice to evaluate effects on liver health.
- Results showed that both JRG and the JRG-liquorice mix significantly reduced inflammation and fat buildup in the liver, suggesting that this mixture could be a potential treatment or preventive option for NASH.
Ginseng processing often involves multiple drying and heat treatments. Ginseng is typically processed within one week of harvesting or is stored at low temperatures to prevent spoilage. Black ginseng (BG) is manufactured by repeating the heat treatment and drying process of ginseng several times.
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