Red ginseng monograph

Abstract

Ginseng has been traditionally used for several millennia in Asian countries, including Korea, China, and Japan, not only as a nourishing and tonifying agent but also as a therapeutic agent for a variety of diseases. In recent years, the various effects of red ginseng including immunity improvement, fatigue relief, memory improvement, blood circulation improvement, antioxidation, mitigation of menopausal women's symptoms, and anticancer an effect have been reported in clinical as well as basic research. Around the world, there is a trend of the rising consumption of health functional foods on the level of disease prevention along with increased interest in maintaining health because of population aging and the awareness of lifestyle diseases and chronic diseases. Red ginseng occupies an important position as a health functional food. But till now, international ginseng monographs including those of the World Health Organization have been based on data on white ginseng and have mentioned red ginseng only partly. Therefore, the red ginseng monograph is needed for component of red ginseng, functionality certified as a health functional food in the Korea Food and Drug Administration, major efficacy, action mechanism, and safety. The present red ginseng monograph will contribute to providing accurate information on red ginseng to agencies, businesses, and consumers both in South Korea and abroad.

Beneficial effects on skin health using polysaccharides from red ginseng by‐product

“…The experiment was performed in triplicate and the data is expressed as the mean ± SD. Bars marked with different letters (a-d) are significantly different (p < 0.05) according to Duncan's multiple range test than ginseng (So et al, 2018), and becomes a low-molecular substance as the sugar content in the ginsenoside drops . This drop increases the bioavailability of red-ginseng, enhancing its health benefits.…”

“…Red ginseng is traditionally produced by steaming ginseng nine times and drying it nine times. Red ginseng is more restorative than ginseng (So et al, ), and becomes a low‐molecular substance as the sugar content in the ginsenoside drops (Lee et al, ). This drop increases the bioavailability of red‐ginseng, enhancing its health benefits.…”

“…In this study, we tried to extract the remaining functional substances from the by‐product using the enzyme‐linked high‐pressure process. The only functional component of red ginseng is usually regarded as ginsenoside (Lee et al, ), and many studies have focused on this compound (So et al, ). However, other materials present in the by‐product may be biologically relevant.…”

“…Red Ginseng is made by steaming and drying fresh ginseng (Lee et al, ). In the manufacturing process for red ginseng, a unique, physiologically active ingredient that is not found in ginseng is produced (So, Lee, Kim, Hyun, & Han, ; Wang et al, ): the widely known saponins (e.g., ginsenosides). Red ginseng contains a variety of other physiologically active compounds such as phenolic compounds, polyacetylenes, peptides, essential oils, and acidic polysaccharides (Lim, Lee, Dong, & Lee, ).…”

Understanding Thai consumer attitudes and expectations of ginseng food products

“…It is widely used as a traditional medicine because of its health benefits. Several studies have demonstrated the beneficial effects of ginseng, such as blood circulation improvement, blood cholesterol improvement, anti‐diabetic (Kang, Lee, Ahn, & Lee, ; Qi, Wang, & Yuan, ; Yuan, Kim, Kim, & Chung, ), neuroprotective activity, memory improvement, anti‐inflammatory (González‐Burgos, Fernandez‐Moriano, & Gómez‐Serranillos, ), anticancer activity (Ahuje, Kim, Kim, Yi, & Cho, ; Lee et al, ; Xu et al, ), anti‐fatigue, anti‐stress effects, immune function improvement (So, Lee, Kim, Hyun, & Han, ; Wang et al, ), and anti‐aging effects (Bjorklund et al, ). Moreover, ginseng is also known to increase vitality, health, and longevity, especially in elderly people (Yang, Ren, Zhang, & Wu, ).…”