• Title/Summary/Keyword: ginseng nutrition

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An Investigation of the Characteristics of Sponge Cake with Ginseng Powder (인삼 분말을 첨가한 스폰지 케익의 품질 특성에 관한 연구)

  • Yoon, Soo-Bong;Hwang, Seong-Yun;Chun, Dug-Sang;Kong, Suk-Kil;Kang, Kun-Og
    • The Korean Journal of Food And Nutrition
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    • v.20 no.1
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    • pp.20-26
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    • 2007
  • The characteristics of sponge cake were investigated with various flour types and amounts of ginseng powder. Sponge cake made with medium flour in combination with 2 and 4% mixtures of ginseng powder was found to be optimal as a cake flour control, being unaffected by the addition of ginseng powder. The results of alveogram showed that increment of ginseng powder decreased over pressure(P), extensibility(L) and swelling index(G) value. Farinogram, consistency, water absorption, stability, time to breakdown and the farinograph quality number all decreased with increasing ginseng powder however, the longest development time was the medium flour with a 2% ginseng powder mixture. Water activities were not significantly affected by addition of ginseng powder, however the 2% ginseng powder mixture showed a slight decrease in water activity. Addition of ginseng powder caused an increase in darkness, as well as redness and yellowness. The results of the sensory test suggest that the 2% ginseng powder mixture was preferable for the cake flour control.

Comparison of Ginsenoside Contents in Different Parts of Korean Ginseng (Panax ginseng C.A. Meyer)

  • Kang, Ok-Ju;Kim, Ji-Sang
    • Preventive Nutrition and Food Science
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    • v.21 no.4
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    • pp.389-392
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    • 2016
  • The present study was conducted to investigate the ginsenoside profiles of the main root, root hair, and leaf of ginseng in order to demonstrate their possible application in medicine. The total ginsenoside content of the leaf was up to 12 times than that in the main root, and the content of protopanaxadiol groups was higher than that of protopanaxatriol groups in all the samples. The leaf was shown to contain high amounts of ginsenosides Rb3 and Rh1, whereas the main root contained large amounts of ginsenosides Rb1 and Rc. Moreover, Rb2, Rb3, and Rg1 were only detected in the root hair, leaf, and main root, respectively. The ginsenoside Re content of Panax ginseng leaf and root hair was 2.6~4 times higher than that of the main root. Therefore, the results indicate that the ginsenoside content of Panax ginseng is higher in the leaf and root hair, and lower in the main root.

The Quality Properties of Hongsamdasik with Added Red Ginseng Powder (홍삼가루를 첨가한 홍삼다식의 품질 특성)

  • Lee, Mi-Young;Kim, Hyun-Oh
    • The Korean Journal of Food And Nutrition
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    • v.21 no.3
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    • pp.283-287
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    • 2008
  • The principal objective of this study was to assess the quality characteristics of Hongsamdasik prepared with the addition of red ginseng powder(0%, 2%, 4%, 6%, 8%). The moisture content of Hongsamdasik did not significantly differ between the added red ginseng powder group and control group. The following Hunter color values are not part of the sensory evaluation testing in the results obtained with Hongsamdasik, decreased, whereas the a and b values increased with increasing amounts of added red ginseng powder. The bitter taste was evaluated as improving with increased amounts of red ginseng powder. Hongsamdasik with 2% red ginseng powder had the highest acceptability value. On our mechanical evaluation, the hardness recording, which increased from the control value with increased amounts of red ginseng powder, and significantly so(p<0.05). In conclusion, the Hongsamdasik with up to $2{\sim}4%$ added red ginseng powder would be a useful method for the production of Dasik with its traditional high quality.

Quality Characteristics of Soybean Dasik Containing Different Amounts of Red Ginseng Gel (홍삼 겔 첨가량에 따른 콩다식의 품질 특성)

  • Kim, Ae-Jung;Joung, Kyung-Hee;Kim, Bo-Ram
    • The Korean Journal of Food And Nutrition
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    • v.21 no.2
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    • pp.184-189
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    • 2008
  • Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

FEEDING STUDIES IN RATS WITH CONFECTIONARY PRODUCTS AND LIQUID FOODS CONTAINING GINSENG EXTRACT

  • Kim Hyung Soo;Lee Hee Ja;Cho He Chong
    • Proceedings of the Ginseng society Conference
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    • 1978.09a
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    • pp.103-108
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    • 1978
  • Ginseng jellies and candies were prepared by adding ginseng extracts as final concentration of $0.5\%\;and\;1\%$ for jellies and $0.7\%$ for candies. Feeding experiments of the diets containing ginseng extract were carried out for evaluation in respects of growth rate, feed efficiency ratio, organ weight change, hematocrit value, and blood cholesterol content by feeding rats for 6 week. The results of ginseng supplemented diets were not significantly different from those for the control. Liver, spleen and kidney cells of ginseng products feeding rats appeared no abnormalities in comparison with the control rats.

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Optimization of Iced Cookie with the Addition of Dried Red Ginseng Powder (홍삼 분말을 첨가한 냉동 쿠키의 제조 조건 최적화)

  • Lee, Sun-Mee;Jung, Hyeon-A;Joo, Na-Mi
    • The Korean Journal of Food And Nutrition
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    • v.19 no.4
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    • pp.448-459
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    • 2006
  • This study was conducted to develop a optimal composite recipe of a functional cookie including Red Ginseng powder and having the high preference to all age groups. Wheat flour was partially substituted by Red Ginseng powder to reduce the content of wheat flour. The sensory optimal composite recipe was produced by making iced cookies, with 5 levels of Red Ginseng $powder(X_1),\;sugar(X_2),\;butter(X_3)$, respectively, by C.C.D(Central Composite Design) and by conducting the sensory evaluation and the instrumental analysis by Response Surface Methodology(RSM). The results of sensory evaluation showed very significant values in color, appearance, texture, overall quality(p<0.05), flavor(p<0.01) and those of instrumental analysis showed significant values in lightness, redness(p<0.05), spread ratio, hardness(p<0.01). As a result, sensory optimal ratio of Red Ginseng cookie was calculated at Red Ginseng powder 25.4 g, sugar 147.1 g, butter 153.4 g.

Cosmetic Potential of Enzymatic Treated Ginseng Leaf

  • Lee, Hyun-Sun;Lee, Hyun-Jung;Cho, Hye-Jin;Park, Sung-Sun;Kim, Jin-Man;Suh, Hyung-Joo
    • Journal of Ginseng Research
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    • v.34 no.3
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    • pp.227-236
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    • 2010
  • The objective of this study was to evaluate the potential use of ginseng leaf as a cosmetic material. In this research, we employed enzymatic treated ginseng leaf by using Ultraflo L to improve the recovery of ginsenosides from the ginseng leaf and studied the biological activities and skin safety of the enzymatic treated ginseng leaf for use as a cosmetic material. The total ginsenoside contents of the non-enzymatic treated ginseng leaf (NEGL) and Ultraflo L treated ginseng leaf (UTGL) were 271 and 406 mg/g, respectively. The level of metabolite ginsenosides (sum of Rg2, Rg3, Rg5, Rk1, compound K, Rh1, Rh2, and F2) was higher in UTGL (93.1 mg) compared to NEGL (62.4 mg) in one gram ginseng leaf extract. The increase in amounts of ginsenoside types in UTGL compared to NEGL was generally 140% to 157%. UTGL exhibited relatively higher 2,2-diphenyl-2-picrylhydrazyl hydrate ($IC_{50}$, 2.8 mg/mL) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt ($IC_{50}$, 1.6 mg/mL) radical scavenging activities compared to NEGL (4.8 mg/mL and 2.2 mg/mL). The UTGL group showed normalized hydrogen peroxide, lipid peroxidation and visual wrinkling grade induced-UVB exposure. The UTGL did not induce any adverse reactions such as erythema and edema on intact skin sites; however, some guinea pigs treated with UTGL on abraded skin sites showed very slight erythema. The primary irritation index (PII) score of UTGL was 0.05 and it was classified as a practically non-irritating material (PII, 0 to 0.5). In skin sensitization tests with guinea pigs, UTGL had a positive rate of skin sensitization at 40%, and the mean evaluation score was 0.4.

Quality Characteristics of Yanggaeng with Ginseng Paste (인삼 페이스트를 첨가하여 제조한 양갱의 품질 특성)

  • Lee, Yu Ji;Oh, Ye Jin;Kim, Hye Rhee;Hwang, Eun-Sun
    • The Korean Journal of Food And Nutrition
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    • v.30 no.6
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    • pp.1341-1347
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    • 2017
  • The objective of this study was to investigate the quality and sensory characteristics of yanggaeng prepared with different amounts of ginseng paste. Ginseng paste was incorporated with yanggaeng at a range of different levels of 5~15% based on the total weight of water. The pH and total acidity of yanggaeng were 6.35~6.49% and 0.03~0.07%, respectively. The sugar content of yanggaeng in the control was $25.0^{\circ}Brix$ and showed proportional increases up to $25.0{\sim}29.7^{\circ}Brix$ with increasing levels of ginseng paste. In terms of the texture profile analysis, the hardness and adhesiveness of yanggaeng decreased but the cohesiveness, gumminess, and chewiness increased compared to the control and ginseng paste added treatments. In color value determination, the $L^*$ and $a^*$ values decreased but the $b^*$ value increased with increasing levels of ginseng paste. The sensory evaluation indicated that the yanggaeng contained up to 15% ginseng paste and showed similar flavor, taste, texture, and overall acceptance in the control. These results suggest that ginseng paste is an ingredient that can enhance the quality and sensory potential of yanggaeng.

Effect of Panax Ginseng on the Carbohydrate Metabolisin of Rat(I) (인삼의 당대사에 미치는 영향 (제 1 보))

  • 김영은;한병훈;안병준
    • YAKHAK HOEJI
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    • v.7 no.1
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    • pp.18-25
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    • 1963
  • We have studied on the effects of Panax Ginseng on the carbohydrate metabolism of rat. Ginseng does not so much effect on the body weight of the nutrition diet groups, but effects much on the carbohydrate deficient diet groups; it remarkably inhibited the decrease of body weight. Liver glycogen, both in the nutrition and carbohycdrate deficient diet groups, is higher than that of the control. Particularly, the increase of the glycogen is eminent is the nutrition diet-ginseng administered group. In the nutrition diet group, the blood sugar level of ginseng-adminstered rats is the higher, while, in the carbohydrate deficient diet groups, the blood sugar level of ginseng-administered rats is decreased compared with that of control. the oxidation rate of glucose by rat liver slice indicates that only in the carbohydrate deficient diet groups, from the 6th to 15th hour, the oxidation rate of glucose in ginseng-administered group is increased, compared with that of the control. But there is no statistical significance between them. It is thought that Panax Ginseng would effect more on the enzyme system involved in gluconeogenesis and glycogenesis rather than that of carbohydrate oxidation.

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Effect of coadministration of enriched Korean Red Ginseng (Panax ginseng) and American ginseng (Panax quinquefolius L) on cardiometabolic outcomes in type-2 diabetes: A randomized controlled trial

  • Jovanovski, Elena;Smircic-Duvnjak, Lea;Komishon, Allison;Au-Yeung, Fei (Rodney);Sievenpiper, John L.;Zurbau, Andreea;Jenkins, Alexandra L.;Sung, Mi-Kyung;Josse, Robert;Li, Dandan;Vuksan, Vladimir
    • Journal of Ginseng Research
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    • v.45 no.5
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    • pp.546-554
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    • 2021
  • Background: Diabetes mellitus and hypertension often occur together, amplifying cardiovascular disease (CVD) risk and emphasizing the need for a multitargeted treatment approach. American ginseng (AG) and Korean Red Ginseng (KRG) species could improve glycemic control via complementary mechanisms. Additionally, a KRG-inherent component, ginsenoside Rg3, may moderate blood pressure (BP). Our objective was to investigate the therapeutic potential of coadministration of Rg3-enriched Korean Red Ginseng (Rg3-KRG) and AG, added to standard of care therapy, in the management of hypertension and cardiometabolic risk factors in type-2 diabetes. Methods: Within a randomized controlled, parallel design of 80 participants with type-2 diabetes (HbA1c: 6.5-8%) and hypertension (systolic BP: 140-160 mmHg or treated), supplementation with either 2.25 g/day of combined Rg3-KRG + AG or wheat-bran control was assessed over a 12-wk intervention period. The primary endpoint was ambulatory 24-h systolic BP. Additional endpoints included further hemodynamic assessment, glycemic control, plasma lipids and safety monitoring. Results: Combined ginseng intervention generated a mean ± SE decrease in primary endpoint of 24-h systolic BP (-3.98 ± 2.0 mmHg, p = 0.04). Additionally, there was a greater reduction in HbA1c (-0.35 ± 0.1% [-3.8 ± 1.1 mmol/mol], p = 0.02), and change in blood lipids: total cholesterol (-0.50 ± 0.2 mmol/l, p = 0.01), non-HDL-C (-0.54 ± 0.2 mmol/l, p = 0.01), triglycerides (-0.40 ± 0.2 mmol/l, p = 0.02) and LDL-C (-0.35 ± 0.2 mmol/l, p = 0.06) at 12 wks, relative to control. No adverse safety outcomes were observed. Conclusion: Coadministration of Rg3-KRG + AG is an effective addon for improving BP along with attaining favorable cardiometabolic outcomes in individuals with type 2 diabetes. Ginseng derivatives may offer clinical utility when included in the polypharmacy and lifestyle treatment of diabetes. Clinical trial registration: Clinicaltrials.gov identifier, NCT01578837;