• Journal of Ginseng Research
• /
• v.23 no.3 s.55
• /
• pp.182-189
• /
• 1999

For the determination of anti oxidative effects of Korean red ginseng extracts, 100 mg/kg body weight of paraquat(1,1-dimethyl-4,4-bipyrimidinium dichloride) was injected to peritoneal cavity of 6 weeks 23-27 g of ICR mail mice which were pretreated with 200 mg/kg body weight of korean red ginseng extracts(total saponin, water extracts, alcohol extracts, lipophilic extracts) and ascorbic acid for 5 days. Most of mice died of paraquat toxicity within 4 days except only $30\%$ of ascorbic acid group. The hepatic total-SOD activity in liver was highest in ascorbic acid group and lipophilic ginseng extracts group next (p<0.0l). The level of hepatic hydroperoxide was lowest in the order of in alcohol extracts group, lipophilic extracts group and ascorbic acid group (p<0.0l). The highest catalase activity was induced by ascorbic acid followed by water extracts and lipophillic extracts (p<0.01). Finally, the lipid peroxidation level (malondialdehyde:MDA) was the lowest in water extracts group and ascorbic acid next (p<0.01). The highest MDA level was appeared in praquat group and next total saponin group next. In conclusion, the order of effectiveness of antioxidants was found to be ginseng water extracts> ascorbic acid> lipophillic extracts> other ginseng extracts. It was also found that any predominant antioxidant was not effective evenly to all of antioxidant test.

• Korean Journal of Medicinal Crop Science
• /
• v.11 no.2
• /
• pp.148-154
• /
• 2003

This study was designed to investigate the effect of Korean Red ginseng(Panax ginseng C.A. Meyer) extracts on antioxidative activities in Sprague-Dawley rats. This study also evaluated the synergistic effect of Korean red ginseng(RG) extracts with Saururus chinensis(Lour.) Baill(SC). and Rubus coreanus Miq.(RC) extracts. Experimental groups were divided into supplementation type(RG extracts, RG with SC and RC extracts) and amounts of extracts. Rats were received drinking water with or without RG, RC and SC extracts for eight weeks. In the antioxidant enzyme activities of liver cytosol, superoxide dismutase, catalase and glutathione peroxidase activities were significantly increased in RG groups and RG with SC and RC groups compared to control group. The antioxidative activities were increased in proportion to supplementation period and amounts of extracts. These results suggest that RG, RC and SC extracts have an beneficial effect to enhance the cellular antioxidant activities in rats.

• Journal of Ginseng Research
• /
• v.1 no.1
• /
• pp.25-28
• /
• 1976

Ginseng extracts were fractionated into several fractions with various organic solvents, and the effects of these fractions on the activity of RNA polymerase were examined. Fractions which showed positive effect on the activity of RNA polymerase were obtained both from white ginseng and red ginseng. For white ginseng the components which hare shown a positive effect on RNA polymerase roue found in total methanol extracts, the residual aqueous solution from ethyl acetate extraction and the methanol insoluble fraction of the above solution, whereas for red ginseng the positive components roue found in total methanol extracts and in ethyl ether extracts. These finding suggest that the ginseng components which have Positive effect on RNA polymerase be composed of Polar and nonpolar moieties, which may be cleaved into the ports during the processing the of red ginseng.

• Journal of Applied Biological Chemistry
• /
• v.64 no.4
• /
• pp.407-411
• /
• 2021

In vitro antioxidant potential of 30% (v/v) ethanolic extracts from Panax ginseng and Panax notoginseng roots was investigated. The polyphenol contents of Panax ginseng and Panax notoginseng extracts were 10.3±0.3 and 10.4±0.4 mg/g-extract, respectively. The extracts of Panax ginseng and Panax notoginseng possessed an antioxidant potential in a concentration-dependent manner. EC₅₀ values of Panax ginseng and Panax notoginseng extracts for cation radical, reducing power, and nitrite were 4.76±0.12 and 6.24±0.14 mg/mL, 1.99±0.01 and 3.13±0.05 mg/mL, and 4.78±0.31 and 3.52±0.10 mg/mL, respectively.

• Applied Biological Chemistry
• /
• v.38 no.1
• /
• pp.67-71
• /
• 1995

For the quality management of ginseng root extracts and their products, the effective constituents contents, physical properties (pH, turbidity, viscosity, optical density) and color intenties of the extracts from white ginseng roots of different cultivating years. The sugar contents, lightness and yellow intensity of extracts from white ginseng roots increased with increased their cultivating years. The crude ash contents turbidity and optical density of extracts from white ginseng roots decreased with increased their cultivating years. Therefore, the extracts from white ginseng root of 5 or 6 cultivated years showed higher quality than the extracts from ginseng root of 4 cultivated years.

• Korean Journal of Pharmacognosy
• /
• v.45 no.1
• /
• pp.77-83
• /
• 2014

The purpose of this study is to develop a new preparation process of ginseng extracts having high concentrations of ginsenoside $Rg_3$, $Rg_5$ and $Rk_1$, a special component of Red ginseng. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of White ginseng (Panax ginseng) and Fine White ginseng were processed under several treatment conditions including microwave and vinegar (about 14% acidity) treatments. Results of those treatments showed that the quantity of ginsenoside $Rg_3$ increased by over 0.6% at 4 minutes of pH 2~4 vinegar and microwave treatments. The results of processing with MWG-4 indicate that the Microwave and vinegar processed white ginseng extracts (about 14% acidity) that had gone through 4-minute treatments were found to contain the largest amount of ginsenoside $Rg_3$ (0.626%), $Rg_5$ (0.514%) and $Rk_1$ (0.220%). Results of treatments with MFWG-5 showed that the Fine White ginseng extracts that had been processed with microwave and vinegar (about 14% acidity) for 5 minutes were found to contain the largest amount of ginsenoside $Rg_3$ (4.484%), $Rg_5$ (3.192%) and $Rk_1$ (1.684%). It is thought that such results provide basic information in preparing White ginseng and Fine White ginseng extracts with functionality enhanced.

• Journal of Ginseng Research
• /
• v.3 no.2
• /
• pp.95-104
• /
• 1979

The effects of ginseng extracts on carbon dioxide generation, alcohol fermentation, and yeast cell production by Saccharomyces cerevisiae were investigated. The results are as follows. 1) In the process of fermentation, CO2 generation by yeast is faster in ginseng extracts media of 0.3%, 0. l% than in control. As the concentration of the extracts increases by 0.7% and 1.5%, CO2 generation is decreased. Among all these concentrations, CO2 generation is fastest in 0.3% of the extracts. 2) In the process of fermentation, the production of alcohol is larger in the order of 0.3%, 0.7% and 0.1% than in the control and least in 1.5%. 3) The number of yeast cell rapidly increased from 12 hours to 18 hours after cultivation and conspicuously increased in the order of 0.3%, 0.7%, 0.1%, control and 1.5%. 4) Dried yeast cell weight increased more in all the above concentration than control and among these it increased visibly in 0.3% of the extracts.

• Korean Journal of Pharmacognosy
• /
• v.47 no.1
• /
• pp.73-78
• /
• 2016

The purpose of this study is to develop a new preparation process of ginseng (Panax ginseng) flower buds extracts featuring high concentration of ginsenosides Rg2, Rg3, Rg5, F4 and Rh1, red ginseng special components. Chemical transformation from ginseng saponin glycosides to prosapogenin was analyzed by the HPLC. Extracts of ginseng flower buds were processed under several treatment conditions of ultrasonication (at $100^{\circ}C$). The results showed that the quantity of ginsenoside Rg6 increased by over 8.8% at the 16 hours of ultrasonication. Ginseng flower buds ethanol extract compared with other process times. The result of UGF-16 indicates that the ultrasonication processed ginseng flower buds extracts (at $100^{\circ}C$) treated for 16 hours produced the highest amount of ginsenoside F4 (8.833%), Rg3 (2.230%), Rg5 (2.339%) and Rg2 (1.002%).

• Natural Product Sciences
• /
• v.21 no.3
• /
• pp.210-218
• /
• 2015

The antioxidant activity of white ginseng was not recorded in Korea Functional Food Code, while its activity of red ginsengs was recorded. The aim of this study was to evaluate the antioxidant and hepato protective effect of different ginsengs in H₂O₂-treated HepG2 cells. White and red ginseng were prepared from longitudinal section of the same fresh ginseng (4-year old). The whole parts of white and red ginsengs were separately extracted with 70% ethanol and distilled water respectively, at 70 ℃ to obtain therapeutic ginseng extracts namely, WDH (distilled water extract of white ginseng), WEH (70% ethanol extract of white ginseng), RDH (distilled water extract of red ginseng) and REH (70% ethanol extract of red ginseng). In this work, we have investigated the DPPH, hydroxyl radical, Fe²⁺-chelating activity, intracellular ROS scavenging capacity and lipid peroxidation of different ginsengs. All these extracts showed a dose dependent free-radical scavenging capacity and a ROS generation as well as lipid peroxidation was significantly reduced by treatment with bioactive extracts of white ginsengs (WDH) than red ginsengs. Additionally, white ginseng extracts (WDH) has dramatically increased intracellular antioxidant enzyme activities like superoxide dismutase and catalase in H₂O₂-treated HepG2 cells. All these results explain that administration of white ginseng is useful as herbal medicine than red ginseng for chemoprevention of liver damage.

• Journal of Ginseng Research
• /
• v.34 no.3
• /
• pp.192-197
• /
• 2010

Recent studies have indicated that $\beta$-cell dysfunction and insulin resistance are important factors in the development of type 2 diabetes. The present study investigated the effect of extracts from different parts of white, Taegeuk, and red ginseng root on insulin-stimulated glucose uptake in muscle cells and proliferation of $\beta$-cells. Extracts of the fine roots of Taegeuk ginseng significantly enhanced glucose uptake compared with the control. White ginseng lateral root extracts enhanced insulin-induced glucose uptake. Proliferation of $\beta$-cells was significantly increased by Taegeuk ginseng main and lateral root extracts and by red ginseng lateral and fine root extracts. In conclusion, different root parts of white, Taegeuk, and red ginseng differentially affect glucose uptake and pancreatic $\beta$-cell proliferation.