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Comparisons of Ginsenosides and Anti-inflammatory Effects of White Ginseng and Puffed Red Ginseng  

Shin, Yong-Seo (Chong Kun Dang Healthcare Corp. Research Center)
Publication Information
Korean journal of food and cookery science / v.26, no.4, 2010 , pp. 475-480 More about this Journal
Abstract
In this study, the ginsenoside contents and anti-inflammatory effects of white ginseng (WG) and puffed red ginseng (PRG) were compared. The contents of Rb1, Rg5 and Rk1 were significantly higher in PRG than in WG, whereas the contents of Rg1 and Rb2 were decreased in PRG. The levels of NO production and iNOS expression were suppressed in LPS-stimulated cells by treatment with WG and PRG. Further, the production of cytokines (TNF-$\alpha$ and INF-$\gamma$) and inflammatory proteins (NF-${\kappa}B$ and COX-2) was decreased in cells upon treatment with any of the ginsenosides. The high NO inhibitory activity and cytokine production of PRG is caused by differences in the composition of ginsenosides produced.
Keywords
cytokine; puffed red ginseng; white ginseng; inflammation;
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