Objective: To compare the quality of red ginseng in different transplanting systems, and thus provide the basis for ginseng cultivation and processing.
Method: Based on the Chinese Pharmacopoeia and literature relating to red ginseng, the ten ginsenosides, total ash, acid-insoluble ash, volatile oil, ether extract and total protein of red ginseng in different transplanting systems were studied or determined.
Result And Conclusion: The content of total ash and acid-insoluble ash in red ginseng was less than 5.0%, 0.3%, respectively. The content of three ginsenosides (Rg1, Re, Rb1) was in accordance with the requirements of Chinese Pharmacopoeia version 2010, and the content of ten ginsenosides was significant different.
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J Ginseng Res
January 2025
Department of Food Science & Biotechnology, Sejong University, Seoul, Republic of Korea.
Background: Subcritical water (SW) is regarded as an effective conversion technology for lignocellulosic biomass. The effect of SW on ginseng are limited to evaluate the ginsenoside composition of red ginseng, and there is little information on the effects of SW on fresh ginseng.
Methods: The general characteristics of ginseng extracts (GE) prepared with SW were evaluated in terms of brix, reducing sugar and residual solid content, and compositions of GE was estimated using chromatography.
J Ginseng Res
January 2025
Department of Oriental Medicine Biotechnology, Graduate School of Biotechnology, Kyung Hee University, Global Campus, Yongin, Gyeonggi-do, Republic of Korea.
Background: Korean Red Ginseng and ginsenosides have been studied for their efficacy against various diseases, including those related to aging. However, most aging studies use D-galactose to induce aging, which often does not accurately represent natural aging. This study aimed to verify improvements in auditory, cognitive, and liver function through administering red ginseng to an 18-month-old naturally aging mouse model.
View Article and Find Full Text PDFJ Ginseng Res
January 2025
Department of Integrative Biotechnology, Biomedical Institute for Convergence of SKKU (BICS), Sungkyunkwan University, Suwon, Republic of Korea.
Background: Ginseng is processed into several types such as white ginseng, red ginseng, and black ginseng, according to the processing methods such as drying, steaming, and heating. These processing conditions can change the portion of the useful ingredients. Recently, new processing method was established to develop 'lymphanax', an aged fresh white ginseng prepared under anaerobic condition.
View Article and Find Full Text PDFRapid Commun Mass Spectrom
April 2025
Department of Traditional Chinese Medicine, Central Hospital Affiliated to Shandong First Medical University, Jinan, Shandong, China.
Rationale: Panax quinquefolius L. (PQ), a commonly used traditional Chinese medicine and a food, is usually processed into various products, including white PQ, red PQ (two- or three-time steamed PQ), and black PQ (nine-time steamed PQ). Previous studies demonstrated that volatile components (VOCs) were the important active substances of PQ, which had antibacterial, antiviral, and anti-leukemia activities.
View Article and Find Full Text PDFJ Food Sci
January 2025
College of Pharmacy, Changchun University of Chinese Medicine, Changchun, China.
Ginseng and its processed products are valued as health foods for their nutritional benefits. The traditional forms of processed ginseng include white ginseng, dali ginseng (DLG), red ginseng (RG), and black ginseng (BG). However, the impact of processing on the chemical composition and anti-tumor efficacy of these products is not well understood.
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