• Journal of Nutrition and Health
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• v.39 no.4
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• pp.392-402
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• 2006

The purpose of this study was to compare the eating habit, food intake frequency and preferred food and taste of juvenile delinquents (100 numbers) and male high school students (100 numbers), using questionnaires from August to October 2004. 1) It was shown that the juvenile delinquents took more unbalanced diet (p<0.05), smoking (p<0.001) and drinking (p<0.001) than general students, while general students had more eating between meals (p<0.01). 2) The intake of food was a significant difference in white rices (p<0.01), bibimbab (p<0.001), kimbab (p<0.001), fried rice (p<0.001), ramen (p<0.001), jajangmyun (p<0.001), jambong (p<0.001), hamburger (p<0.001), pizza (p<0.001) and breads (p<0.05). The juvenile delinquents took more major food than that of general students in all the items except for white rice. It was observed, then, that the juvenile delinquents showed more intake of such subsidiary foods as bulgoki (p<0.001), roasted thin pork chops (p<0.001), grilled pork belly (p<0.001), pork cutlet (p<0.01), sweet and sour pork (p<0.001), chicken with ginseng (p<0.001), fried chicken (p<0.001), kimchi pot stew (p<0.01) and zucchini (p<0.05) than general students, with general students taking more kimchi (p<0.01) and fried or boiled soybean curd (p<0.01). The intake of dessert was a significant difference in yogurt (p<0.01), orange juice (p<0.001), cola (p<0.001), soft drinks (p<0.001), ion drinks (p<0.001), coffee (p<0.001), apple (p<0.01), banana (p<0.001), orange (p<0.001), cake (p<0.001), hot dog (p<0.001), ddokbokgi (p<0.01), mandu (p<0.001), fried fish paste (p<0.05), steamed korean sausage (p<0.001), fried foods (p<0.05), hem & sausage (p<0.001), cheese (p<0.001), ice-cream (p<0.001), candy (p<0.01), chocolate (p<0.001), mayonnaise (p<0.05), jam (p<0.01) and butter & margarine (p<0.01). Then, the juvenile delinquents were shown to entirely have more intake of all the desserts than those of general students. 3) Regarding preference of foods, it was shown that the juvenile delinquents preferred cereals (p<0.05), grilled pork belly (p<0.001), chicken with ginseng (p<0.01), anchovies and small fish (p<0.05), chicken with ginseng (p<0.05), seasoned spinach (p<0.001), seasoned zucchini (p<0.001), milk (p<0.05), coffee (p<0.001) and butter & margarine (p<0.05) while general students did egg (p<0.01), soybean sprout soup (p<0.001), boiled or fried potato (p<0.05), seasoned soybean sprout (p<0.05), boiled or fried soybean curd (p<0.01), fried foods (p<0.01) and snack (p<0.05). For their preference of tastes, hot taste (p<0.01) was higher in the juvenile delinquents. 4) Under general environments there was a change of the difference in their behaviour of pork cutlet (p<0.01) intake in accordance with other family and of milk (p<0.001) and butter & margarine (p<0.05) preference in accordance with growth in a big city between the two groups.

• Korean Journal of Medicinal Crop Science
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• v.13 no.5
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• pp.242-248
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• 2005

The present study was designed to elucidate the physiological changes with age by chronic administration of red ginseng. All rats were reared in the conventional system. Ginseng treated rats were continously supplied with ginseng water extracts together water from 6 weeks of age to the age 24 months. Rats did not show any discernible signs or the rejection symptoms by red ginseng water extracts. A long-term administration of red ginseng extracts did not cause any physiological changes in the gain of body and organs weight, food intake and general properties of urine. However, red ginseng caused to decrease the level of serum cholesterol, glucose and TBARS, and it attenuated effectively the age-dependent decline of LDH activity. Other biochemical parameters measured from blood and general properties of urine were not significantly changed. These results suggest that long-term administration of red ginseng to rat does not cause any clear physiological changes in appearance and urine, and it retards age-related deteriorations in some biochemical parameters such as LDL-cholesterol, glucose and LDH in serum.

• Journal of Applied Biological Chemistry
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• v.56 no.1
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• pp.29-35
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• 2013

This study was performed to analyze 48 kinds of pesticide residues using gas chromatography (GC)/nitrogen phosphorous detector, GC/micro electron capture detector, GC/mass selective detector, and high performance liquid chromatograph/diode array detector in 186 fresh ginseng samples collected in the Seoul area from 2010 to 2011. Fresh ginseng dietary intakes were estimated using the data from the 2009 Korea National Health and Nutrition examination survey. Residual pesticides were detected in 79 samples (42.5%) with eight different fungicides. Only 20 samples (10.8%) exceeded the maximum residue limits (MRLs) for pesticides registered by the Korea Food & Drug Administration. Among them, tolclofos-methyl residues (10.2%) exceeded the MRL for fresh ginseng in 18 ginseng seedlings and one of the two-year old fresh ginseng plants, and the residual level in just one ginseng seedling violated the MRL for pyrimethanil. The results showed that residual pesticides levels in marketable fresh ginseng around Seoul were relatively safe. The percent acceptable daily intake (%ADI) was calculated using pesticide residues in fresh ginseng and dietary intakes of fresh ginseng. The risk caused by pesticide residues in fresh ginseng was very low.

• Journal of Ginseng Research
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• v.32 no.2
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• pp.150-154
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• 2008

Twenty five albino rats were divided into five groups for conducting this experiment. The first group was for positive control (Vitamin C, ascorbic acid), the second group was of Panax ginseng (10 mg/kg body weight) treated group after bio-activity assay, the third group was of mercuric chloride treated group (0.033 mg/kg body weight) based on calculating $LD_{50}$ 9.26 mg/kg body weight by probit analysis, the fourth group was of mercuric chloride (0.033 mg/kg body weight) followed by Panax ginseng (10 mg/kg body weight) and the fifth group was Panax ginseng (10 mg/kg body weight) followed by mercuric chloride (0.033 mg/kg body weight) treated group. The interval between intake of Panax ginseng and mercuric chloride was of 2 hours in groups, fourth and fifth respectively. Comparative free radical scavenging property of Panax ginseng was studied under three in vitro models (role model for calculating scavenging activity) viz. DPPH method (hydroxyl free radicals), Nitric oxide method (nitrile free radicals) and Lipid peroxidation (mercury free radicals).

• Journal of Ginseng Research
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• v.48 no.3
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• pp.245-252
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• 2024

Ginseng is a traditional herbal medicine used for prevention and treatment of various diseases as a tonic. Recent scientific cohort studies on life prolongation with ginseng consumption support this record, as those who consumed ginseng for more than 5 years had reduced mortality and cognitive decline compared to those who did not. Clinical studies have also shown that acute or long-term intake of ginseng total extract improves acute working memory performance or cognitive function in healthy individuals and those with subjective memory impairment (SMI), mild cognitive impairment (MCI), or early Alzheimer's disease (AD) dementia who are taking AD medication(s). Ginseng contains various components ranging from classical ginsenosides and polysaccharides to more recently described gintonin. However, it is unclear which ginseng component(s) might be the main candidate that contribute to memory or cognitive improvements or prevent cognitive decline in older individuals. This review describes recent clinical contributors to ginseng components in clinical tests and introduces emerging evidence that ginseng components could be novel candidates for cognitive improvement in older individuals, as ginseng components improve SMI cognition and exhibits add-on effects when coadministered with early AD dementia drugs. The mechanism behind the beneficial effects of ginseng components and how it improves cognition are presented. Additionally, this review shows how ginseng components can contribute to SMI, MCI, or early AD dementia when used as a supplementary food and/or medicine, and proposes a novel combination therapy of current AD medicines with ginseng component(s).

• The Korean Journal of Pesticide Science
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• v.19 no.1
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• pp.14-21
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• 2015

To determine residual characteristics of azoxystrobin in ginseng under different cultivation conditions such as use of straw mat on cultivation soil and filling gap between ginseng stem and soil surface and also to elucidate its approximate behavior after spraying, 20% azoxystrobin suspension concentrate solution was sprayed 4 times onto 5-year-old ginseng with 10 days interval at a application rate of about 200 L/10 a and then residues in samples were analyzed. The residue level was lower in case of use of straw mat and filling the gap with soil than in case of no use of straw mat and no filling the gap, representing that use of straw mat and filling the gap with soil were contributed to decrease of pesticide residues in ginseng. A large portion of the test pesticide distributed onto ginseng leaf with a higher specific surface area. The amounts of azoxystrobin residues decreased in ginseng leaf, while increased on soil surface, as close to harvest. About 0.1% of azoxystrobin sprayed was distributed in ginseng root and 12.7-20.4% (mean 16.6%) of azoxystrobin could be decreased for dietary intake by removing of rhizome from ginseng root before intake.

• Korean Journal of Pharmacognosy
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• v.49 no.3
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• pp.203-218
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• 2018

It has been extensively known in the high temperature regions such as southern China and south east Asia that Korean ginseng(Panax ginseng) intake raises body heat, while American ginseng(Panax quinquefolium) lowers it, based upon oriental medicine. This is likely due to the misunderstanding of the conception that Korean ginseng shows a warm property, resulting in enhanced blood circulation and stimulation of metabolism. It's further supported by the fact that current scientific studies have shown no notable side effects. Moreover, it has been demonstrated in animal experimental test that Korean ginseng shows a complementary effect in a high temperature environment, together with scientific evidence of a preventive effect of ginseng saponin against cold conditions, suggesting it to exhibit an adaptogenic effect normalizing the body under abnormal body conditions. However, there is a shortage of studies published concerning comparative clinical and animal studies of Korean and American ginsengs, and also, on natives of high temperature countries. Therefore, a further placebo-controlled clinical study has to be considered to elucidate scientifically clinical evaluation of Korean and American ginsengs on the body heat. In this article, we summarize the scientific publications reporting the clinical comparative study of Korean and American ginsengs on body heat response.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.186-192
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• 1985

In order to observe the effect of defatted ginseng which is made by extracting fat from ginseng using petroleum ether during the growth and the starvation, the powder of defatted ginseng was added to the basal diet by 25% and 50% respectively, and the mixtures were fed for 4 weeks to just weanling white female rat which weighed 78-82 g. As for the diet initake, there was not showed any meaningful difference between the defatted ginseng powder fed group and the control group (to which was fed just - the basal diet not including defatted ginseng powder), but the protein intake for the former group appeared to be reduced (P<0.02-0.01) compared to the control group. As for the growth rate, that of the defatted ginseng powder fed group appeared higher (P<0.02) than that of the control group in 1 week after feeding, but since after 2 weeks, there was not showed meaningful difference between the two groups. As for the weight-reduction rate by starvation, that of the 25% defatted ginseng powder fed group showed just 79.6% (P<0.05) of the control group's in 5 days after feeding, but the rate of the 50% defatted ginseng powder fed group appeared 119.3% of the control group's. As for the required time from the beginning of starvation to the death, it was resulted that the higher the rate of defatted ginseng addition is, the shorter the time becomes (P<0.05)

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.167-173
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• 2011

Research on recognition, preference, and consumption of ginseng was conducted with the goal of enhancing the consumption of ginseng, and commercializing local ginseng dishes in Geumsan. With help from the Eulji University hospitals in Daejeon and Geumsan, a survey was completed by a group of 200 patients, including 50 diabetic and 50 hypertensive patients from each center. Results based on a patient's residence (p<0.001), and illness (p<0.001), showed that the percentage of outpatient treatments was very high at the center in Geumsan. Based on a patient's residence (p<0.001) and illness, a preference for ginseng was very high in Geumsan. Based on a patient's residence (p<0.01) and illness (p<0.05), the willingness to try new ginseng dishes was stronger at the center in Geumsan compared to the center at Daejeon. Based on residence and illness (p<0.001), hypertensive patients were more enthusiastic towards taking ginseng herbs. Based on residence (p<0.001) and illness (p<0.001), percipience concerning the effects of ginseng was more positive in Geumsan. Based on residence (p<0.001) and illness, the frequency of ginseng herb intake was higher in Geumsan. The research provides the basis for establishing changes in the perception of ginseng, providing accurate information, and promoting ginseng in local economies.

• Journal of Food Hygiene and Safety
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• v.39 no.2
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• pp.163-170
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• 2024

Red ginseng is manufactured as a health-functional food and is also present in various food types and in different product forms. However, there is currently no standardized regulation of ginsenoside content in foods containing red ginseng. In the present study, we analyzed the ginsenoside content of 66 red ginseng-containing foods and 35 health-functional foods collected online and directly from the market. The ginsenoside content was assessed using liquid chromatography (LC) and liquid chromatography-tandem mass spectrometry (LC-MS/MS) methods. The ginsenoside content of the various food types ranged 0.0 (not detected)-71.567 mg per daily intake of foods containing red ginseng. Sugar-preserved foods had the highest ginsenoside content, followed by solid teas, liquid teas, and red ginseng beverages. For health-functional foods, the ginsenoside content ranged 3.4-58.5 mg per daily intake, with levels ranging 83-607% of the indicated amounts. All values met the established standards. Upon comparing red ginseng health-functional foods and red ginseng-containing foods, the average ginsenoside content was determined to be 18.21 and 8.79 mg, respectively, thus being nearly twice as high in health-functional foods. However, there was a minimal difference between the ginsenoside content of red and black ginseng, with values of 11.84 and 12.63 mg, respectively. These findings provide insights on the variations in ginsenoside content of red and black ginseng in various food forms. This information is expected to be valuable for future regulations and consumer choice of products containing red ginseng.