• Journal of Ginseng Research
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• v.13 no.2
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• pp.178-182
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• 1989

Red ginseng products manufactured by the Korea Ginseng and Tobacco Corporation were analyzed to determine the crude saponin , total saponin and ginsenoside contentents by gravimetry, spertrometry and HPLC, respectively, to see if effective quality control of the components in the products can be achieved. Medicinal powders, powders, tablets and capsules which were made from ginseng powder showed similarity in saponin content, the ratio of PD to PT saponin, and the ginsenoside content and composition, while extract powder, extract, extract tea, extract pills and tea, which were made of ginseng extract, showed difference in saponin content, ratio of PD to PT saponin, and the content and composition of ginsengside. It is, accordingly, believed that ginseng products which are uniform in contents and saponin composition can be produced by carrying out strict quality control throughout the processes of making raw red ginseng into final products.

• Journal of Ginseng Research
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• v.42 no.4
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• pp.577-584
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• 2018

Background: Ginseng (Panax ginseng) is a widely used traditional herbal supplement that possesses various health-enhancing efficacies. Various ginseng products are available in market, especially in the Korean peninsula, in the form of drinks, tablets, and capsules. The different ginseng types include the traditional red ginseng extract (RGE), white ginseng, and black red ginseng extract (BRGE). Their fermented and enzyme-treated products are also available. Different treatment regimens alter the bioavailability of certain compounds present in the respective ginseng extracts. Therefore, in this study, we aimed to compare the antioxidant and immune-stimulating activities of RGE, BRGE, and fermented red ginseng extract (FRGE). Methods: We used an acetaminophen-induced oxidative stress model for investigating the reduction of oxidative stress by RGE, BRGE, and FRGE in Sprague Dawley rats. A cyclophosphamide-induced immunosuppression model was used to evaluate the immune-stimulating activities of these ginseng extracts in BALB/c mice. Results: Our results showed that most prominently, RGE (in almost all experiments) exhibited excellent antioxidant effects via increasing superoxide dismutase, catalase, and glutathione peroxidase activities in the liver and decreasing serum 8-hydroxy-2'-deoxyguanosine, aspartate aminotransferase, and lactate dehydrogenase levels compared with the groups treated with FRGE and BRGE. Moreover, RGE significantly increased the number of white blood cells, especially T and B lymphocytes, and antibody-forming cells in the spleen and thymus, and it also activated a number of immune cell subtypes. Conclusion: Taken together, these results indicate that RGE is the best supplement for consumption in everyday life for overall health-enhancing properties.

• Journal of Ginseng Research
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• v.21 no.3
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• pp.169-173
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• 1997

The effects of extract mixture of red ginseng and steamed Rehmaniae radix prepared for antidiabetic activity was examined in streptozotocin-Induced diabetic rats. The increased blood glucosec level in the streptozotocin-induced diabetic rats was significantly decreased by the treatment with the mixture (800, 1600 mg/kg, p.o.). However, neither red ginseng extract nor steamed Rehmaniae radix extract alone showed significant hypoglycemic effects. The mixture prevented a weight loss in streptozotocin-induced diabetic rats. These results suggest that the mixture has the relieving action against streptozotocin-induced hyperglycemia.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.352-355
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• 2018

In this study, we precisely showed how the Rg3-enriched red ginseng extract (Rg3-RGE) lowers glucose, triglyceride, and low-density lipoprotein (LDL) levels in $LDL^{-/-}$ mice. Aspartate aminotransferase/serum glutamic-oxaloacetic transaminase), alanine aminotransferase /serum glutamate-pyruvate transaminase, and steatohepatitis were found to be reduced, and atheroma formation was inhibited by Rg3-enriched red ginseng extract.

• Journal of Ginseng Research
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• v.10 no.1
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• pp.1-10
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• 1986

To evaluate the possible utilization of ginseng by-products, chemical components of ginseng residue, reducing ability of DPPH, effect of residue extract on the yeast growth, amino acid contents of yeast cell, increase of residue extract yield by enzyme treatment were studied. Alcohol and water extract residue contained 43-46% total reducing sugar and 14-15% crude protein, while alcohol extract residue had 0.18% n-BuOH extract. Water extract of alcohol extract residue had about 45% reducing ability of DPPH in comparison with that of alcohol extract from ginseng roots. Essential nutrients for the yeast growth were found in extract when Saccharomyces cerevisiae was cultured in Czapeck medium, a compound medium, with the residue. The addition of residue extract to malt medium, a natural medium, enhanced 30-40% yeast growth. And content of each amino acid in yeast cell cultured on malt medium with ginseng residue extract was much more than that of the cell cultured without ginseng extract, but amino acid composition of yeast cell did not differ from one another. The treatment of alcohol extract residue with cellulase increased 250% yield of residue extract.

• Korean Journal of Pharmacognosy
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• v.7 no.3
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• pp.191-193
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• 1976

It has been known that ginseng extract contains several polyacetylene components. But we found only two polyacetylene components in the freshly prepared ginseng extract. Long-term preservation of ginseng or ginseng extract produced many artifact polyacetylenes. The ratio of artifact/genuine polyacetylene was determined by TLC-densitometry on long-term preserved ginseng samples. The results indicated that the ratio was increased proportionally with the span of preservation.

• Journal of Ginseng Research
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• v.30 no.3
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• pp.106-111
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• 2006

Adverse changes in individual's biochemistry under heavy metal stress are directly linked with its metabolic activity and health status. The present investigation highlights the differences in protecting role of Panax ginseng extract against mercuric chloride induced alterations in serum proteins. The assessment was based on dividing fifty albino rats into two sets, one for acute and the other for sub-acute study. All the sets had five groups with five albino rats in each i.e. control group, mercuric chloride treated group, Panax ginseng extract treated group, mercuric chloride followed by Panax ginseng extract treated group and Panax ginseng extract followed by mercuric chloride treated group. Mercuric chloride was given orally 0.926 mg/kg body weight for acute set and 0.044 mg/kg body weight for sub-acute set after LD50 (9.26 mg/kg body weight) determination by probitt analysis. 10 mg/kg body weight Panax ginseng extract was given in both acute and sub-acute sets after incorporating safety trials. The control group received tween-20 and distilled water only. The result exhibited significantly reduction (P<0.01) in serum protein, albumin and globulin following mercuric chloride intoxication whereas significant (P<0.01) enhancement in other groups with Panax ginseng extract as an ingredient confirming its protective role. All serum samples were also electrophoresed in 10% SDS with standard marker using discontinuous buffering system. Gradual disappearance of alpha-2 and beta-1 globulin bands from electrophoretic pattern was observed, while a single sharp band was observed between beta-2 and gamma globulin in serum protein pattern of acutely mercuric chloride treated rats. However, this band could not be visualized in sub-acute studies. Panax ginseng extract exhibits a better protection after acute intoxication.

• Journal of Ginseng Research
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• v.5 no.1
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• pp.8-23
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• 1981

Color is one of the most important quality factors of red ginseng (Hong-sam) which is processed from fresh ginseng (Panax ginseng C. A. Meyer). Therefore, a study of characteristics of browning mixtures of aqueous fresh ginseng extracts, factors which accelerate the browning of the aqueous extracts, and the antioxidant activity of the browning mixtures may contribute to the improvement of the color and other quality of red ginseng and other ginseng products such as ginseng extracts. In the present study, factors which affect the Maillard-type browning reaction of aqueous extracts of fresh ginseng roots were investigated firstly by adding various concentrations (0.001-0.5M) of arginine or glucose solutions, by varying the browning reaction temperatures and durations. Secondly, some characteristics such as brown color intensity, amounts of water-soluble and ether-soluble extracts, amounts of non-dialyzable materials, pH, viscosity, and reactivity with 2,2'- diphenyl -1 - picrylhydrazyl and antioxidant activity of the browning mixtures of the aqueous fresh ginseng extracts with small amounts of 0.1 M arginine, 0.1 M glucose, and distilled water at various browning temperatures and reaction time were studied. The results of the present study are as follows. 1. Color intensity (absorbance at 470 nm) of the browning mixtures was increased by adding various concentrations of arginine solution to the fresh ginseng extract, but the addition of the same amount of glucose solution did not increase the color intensity. 2 The amounts of water- or ether-soluble extracts, amounts of non-dialyzable materials were slightly greater in case of the browning mixtures of the fresh ginseng extract with 0.1M arginine solution than in case of the browning mixtures of the fresh ginseng extract with the same amount of 0.1 M glucose solution. In the process of the browning reaction, the pH of the browning mixtures of the fresh ginseng extract with 0.1 M arginine solution decreased slightly, while that of the browning mixtures with 0. 1 M glucose solution was almost constant. 3. The color intensity (absorbance at 470 nm) of the browning mixtures of the fresh ginseng extract with 0.1 M arginine or 0.1 M glucose solutions did not correlate well with the reducing power or the antioxidant power of the browning mixtures. The antioxidant activity of 90% ethanol extracts from the earlier stages of the browning mixtures of the fresh ginseng extract with the arginine solution was almost comparable to that of the 90% ethanol extracts from the later stages of the corresponding browning mixtures. The browning mixtures of only the fresh ginseng extract or of the fresh ginseng extract with the glucose solution showed considerable antioxidant activity, although both showed less brown color intensity than the fresh ginseng extract with he arginine solution.

• Culinary science and hospitality research
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• v.11 no.3 s.26
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• pp.166-178
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• 2005

This study was conducted to develop a healthy and functional drink using red ginseng, maekmoondong and omija using Saengmaeksan. Since the red ginseng extract was used as a raw material, it was diluted from 1,000 to 1,500 times using distilled water and the highest sensory score was obtained when the red ginseng extract was diluted to 1,500 times. When the red ginseng extract was mired with omija and maekmoondong, there was no difference between the ratio of 1: 20 : 1, 1 : 21 : 1 and 1: 22: 1 (red ginseng : omija : maekmoondong). In case of sweetener, honey showed the highest sensory store compared to sucrose, pear extract apple extract, sucralose and aspartame. Additionally, the sweetness was evaluated using all sweeteners and 10 brix or 11 brix showed the highest sensory score. Therefore, red ginseng extract was first mixed with omija and maekmoondong in the ratio of 1 : 20 : 1, and distilled water was added to 1,500 times of the amount of red ginseng extract. Honey was finally added to the mixture to obtain 10 brix concentration and this was highly acceptable.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.219-226
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• 2009

Red ginseng extract was added to Yanggaeng to determine a practical use for the herb which has medical usage and functionality. We examined the antioxidant activity and quality characteristics of Yanggaeng prepared with different amounts (as ratios of 1%, 2%, 3% to the total materials) of red ginseng extract, as well as those of commercial red ginseng Yanggaeng. The antioxidant activity of the Yanggaengs samples was estimated by the DPPH free radical scavenging activity, $ABTS^{+\cdot}$ scavenging activity, and reducing power. The antioxidant activity of the Yanggaeng increased as a result of the addition of the red ginseng extract. Levels of polyphenol compounds and flavonoids increased according to the extract concentration. The quality characteristics of the red ginseng Yanggaeng were estimated in terms of pH, sugar content, viscosity, color, texture profile analysis, and sensory evaluations. With increasing concentrations of the extract, viscosity and sugar content increased, but pH decreased. In terms of the overall palatability, color, taste, flavor, and hardness, the 3% red ginseng Yanggaeng was determined as the best among the tested samples. Also, the 3% red ginseng Yanggaeng had higher scores than the commercial red ginseng Yanggaeng.