• Journal of Ginseng Research
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• v.42 no.1
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• pp.1-8
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• 2018

Although ginseng has been shown to have an antiobesity effect, antiobesity-related mechanisms are complex and have not been completely elucidated. In the present study, we evaluated ginseng's effects on food intake, the digestion, and absorption systems, as well as liver, adipose tissue, and skeletal muscle in order to identify the mechanisms involved. A review of previous in vitro and in vivo studies revealed that ginseng and ginsenosides can increase energy expenditure by stimulating the adenosine monophosphate-activated kinase pathway and can reduce energy intake. Moreover, in high fat dietinduced obese and diabetic individuals, ginseng has shown a two-way adjustment effect on adipogenesis. Nevertheless, most of the previous studies into antiobesity effects of ginseng have been animal based, and there is a paucity of evidence supporting the suggestion that ginseng can exert an antiobesity effect in humans.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.883-887
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• 2008

The purpose of this study was to develop a new preparation process for chemical transformation of ginseng saponin glycosides to prosapogenins. Ginseng and ginseng extracts were processed under several treatment conditions using ascorbic acid solution. Treating with ascorbic acid at pH 2-3 and above $80^{\circ}C$ increased the ginsenoside $Rg_3$ content of samples to over 3% as compared to other pH levels and temperatures. In addition, ginseng and ginseng extracts that were processed under a high ascorbic acid solution treatment condition (pH 2.0, 5 hr) contained more ginsenoside $Rg_3$ (approximately 16 times) than those processed under a low ascorbic acid solution treatment condition (pH 3.0, 5 hr). The highest quantity of ginsenoside $Rg_3$ (3.434%) occurred when a sample of fine ginseng root extract (AG2-9) was processed with the ascorbic acid solution at pH 2.0 for 9 hr. However, there was no change in the amount of ginsenoside $Rg_3$ when fine ginseng root extracts were processed with ascorbic acid solution at pH 2.0 for over 9 hr. In conclusion, the results indicated that ascorbic acid treatment of ginseng extracts can produce a level of ginsenoside $Rg_3$ that is over 90-fold the amount found in commercial red ginseng.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.559-564
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• 2006

This study was done for the determination of ginsenosides contents of Korean ginseng and ginseng products as well as the development of analytical method for ginsenosides. It is known that perfect segregation of ginsenoside Rg and Re is not easy, but in this study almost perfect segregation can be possible by the control of concentration between acetonitrile and water. Among Korean ginseng, ginseng powdered tea and red ginseng powdered tea, the highest ginsenosides content of sum of each 7 kind o ginsenoside was found in red ginseng powdered tae as 23,211${\mu}g$ per 1g/dw The ginsenoside content of ginseng powdered tea was lower than red ginseng powdered tea as 15,217${\mu}g$ per 1g/dw Total ginsenoside content in the root of ginseng was 29,268${\mu}g$ per 1/dw Each amount of ginsenoside contained in ginseng root was in the order of Rb1, Rg1, and Rc. It was shown that there was difference in constitutional element of ginsenosides in ginseng powdered tea and ginseng root.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.245-248
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• 2003

This study was undertaken to investigate the effects of the Ginseng radix in osteoporosis of the oophorectomized rats. In this experiment, the rats were oophorectomized and administered the water extracts of the Ginseng radix. The spinal bone mineral density, calcium, phosphorus and ash weight of the bones were measured. The spinal bone mineral density was significantly increased in the ovariectomized (OVX)-Ginseng radix group at 8 weeks as compared to the OVX-saline group. Furthermore, the calcium and phosphorus contents of the femoral and fibula-tibia were significantly increased in the OVX-Ginseng radix group as compared to the OVX-saline group. The ash weights of the femoral and fibula-tibial bones were increases in the OVX-Ginseng Radix group, although it was not statistically significant. On reviewing these experiments, it appears that the Ginseng radix possess efficacy for the prevention of osteoporosis. Further study would be of value to confirm the efficacy of the Ginseng radix for the treatment and/or prevention of osteoporosis in humans.

• Journal of Nutrition and Health
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• v.15 no.4
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• pp.313-322
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• 1982

The purpose of this study was to examine the effects of long- term Ginseng administration on metabolism of rats during growing period. A group of pregnant rats was divided into 2 groups, the one was given 18% casein diet and the other, 18% casein diet with ginseng powder 500 mg/kg body was during the gestation and lactation. After weaning, 84 male offsprings were taken at random from the 2 groups. The rats from each group were divided subsequently into 2 groups. Ginseng and control group. The rats were sacrificed at three different times -7, 11, 17 weeks of age. The body weight and amount of food intake were measared during the feeding period. After sacrificing, the weight of some organs, liver glycogen. serum total lipid values, urinary nitrogen and creatinine were examined. The results were analysed by t-test and F-test Results obtained are summarized as follows : 1) Addition of Ginseng did not significantly affect the body weight of rats. 2) The weight of liver, testis, epididymal fat pad were not significantly different between ginseng group and control group during the experimental period. 3) Urinary nitrogen and creatinine did not have significance among all the experimental groups. 4) Amount of liver glycogen was not statistically significant in the ginseng group and control group. 5) The serum total lipid values of rats Iron ginseng group was not statistically different from that of the control group. It can be concluded that Ginseng, 500 mg ginseng powder /kg body wt, does not affect the metabolism of rats under the conditions of this study.

• Proceedings of the Ginseng society Conference
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• 2008.05a
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• pp.85-85
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• 2008

• Journal of Ginseng Research
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• v.34 no.4
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• pp.355-362
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• 2010

In this study, the anticoagulant compounds in Korean red ginseng (KRG) were investigated. KRG powder was extracted using hot methanol, and the methanol extract was fractionated into n-hexane, ethylacetate, n-butanol, and aqueous fractions by solvent partitioning. The remains from the methanol extraction were further extracted with water and then dialyzed to obtain low and high molecular weight fractions. The anticoagulant activities of the seven fractions were evaluated in terms of thrombin time, prothrombin time, and activated partial thromboplastin time. Among these fractions, the ethylacetate fraction showed the most potent anticoagulant activity. The active components in the ethylacetate fraction were identified as the phenolic compounds vanillic, caffeic, ferulic, and p-coumaric acid via TLC and HPLC. These findings suggest that the anticoagulant activities of phenolic compounds contribute to the cardiovascular effects of KRG.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• Preventive Nutrition and Food Science
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• v.11 no.1
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• pp.61-66
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• 2006

The objective of this study was to compare the color and microstructure of powder, redness, brownness, and antioxidative activity in extruded ginseng, white ginseng and red ginseng extracts. The colors of extruded dry ginseng powder (moisture content 30%, barrel temperature $110^{\circ}C$, and screw speed 200 rpm) were similar to those of red ginseng. Intact cell wall structure was examined in dried root ginseng at $70^{\circ}C$ (A), white ginseng with skin (D), white ginseng without skin (E), and red ginseng (F) under a scanning electron microscope. The cell wall was not detected in samples B and C (dry ginsengs extruded with 25% and 30% moisture contents, respectively). Intact starch granules were detected in samples A, D, and E under a scanning electron microscope. Melted starch granules were detected in samples B, C, and F. Colors (L, a, b) of 50% EtOH extracts were similar in samples C and F. Browniness and redness of extracts were high in extruded dry ginseng and red ginseng extracts. Extruded dry ginseng (B) showed higher electron donation ability and phenolic content than the other samples.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.313-322
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• 1995

This study was conducted to investigate the effect of ginseng on the preservability and quality of Chinese cabbage Kimchi. The effect of ginseng on the growth of Lactobacilli, pH, titratable acidity, amount of juice, sensory quality and fracitonation of cell wall ploysaccharides, and enzyme activities related to softening were examined during fermentation. Ginseng promoted the growth of L. brevis and it didn't influence L. plantarum and L. fermentum. But Leuc. mesenteroides and P. cerevisiae was inhibited a little by adding of ginseng. The quality of ginseng added Kimchi evaluated by nalysis of the pH, acidity, sensory quality, the amount of juice, and overall eating quality during fermentation was better than those of control Kimchi, and 2% ginseng added Kimchi was the best ont the preservability and quality. The activity of β -galactosidase in ginseng added Kimchi was higher than that of control Kimchi. But the activity of polygalacturonase in ginseng added Kimchi was the same as that of control Kimchi. Ginseng added Kimchi showed more desirable softness of tissue. This was the same result as the analysis of pectic substance and hemicellulosic polysaccharides composed of cell wall polysaccharides. The value of L(lightness) of ginseng added Kimchi was highly maintained during the edible period and the yellow color from the ginseng was moved to Kimchi tissue in the ginseng added Kimchi.