• Korean Journal of Pharmacognosy
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• v.7 no.3
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• pp.225-232
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• 1976

To compare the effects of red Ginseng and white Ginseng on the growth of experimental animals, both Ginseng were given to Broiler male chicken. Red and white Ginseng were administered to Broiler chicken in doses of 0.25, 0.5, 1, 2 and 4g per kg weight of chicken. The increase in weight were 282g in red Ginseng group and 162g in white Ginseng group compared with control group. The increase of the feeding amounts per kg weight were 2.4kg for red Ginseng group, 2.67kg for white Ginseng group and 2.87kg for non-treated group. The growth of each organ in the red Ginseng group showed favorable increase trend than white Ginseng group as a whole and, particularly, considerable significance were observed in liver and brain. These results suggest that red Ginseng has better effect on the growth of chicken and organ than white Ginseng does.

• Journal of Ginseng Research
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• v.9 no.2
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• pp.256-263
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• 1985

In order to investigate the inferior factor of red ginseng quality, the contents of various chemical components, physico-chemical properties and arrangement state of ginseng cells were observed. Contents of total reducing sugar, reducing sugar, crude protein, crude fibre and specific gravity of inside white part of red ginseng were less than those of normal part. But differences in content of crude saponin, HPLC pattern of ginsenosides and reducing ability for DP P H(1,1-dipheny 1-2-picrylhydrazyl) between normal and inside white part of red ginseng were not found. The optical density of 1 water extract of normal part of red ginseng did not differ from that of inside white 1 part of red ginseng, but the visible and UV absorbance of acid hydrolyzate of normal red ginseng showed higher than those of inside white part of red ginseng. The differences in the internal color and tissue of normal and inside white part of red ginseng were easily found with naked eye, and by the microscopic fractography, the orangement state of ginseng cell in the inside white part of red ginseng was less dense than that in normal red ginseng.

• Journal of Ginseng Research
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• v.42 no.4
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• pp.549-561
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• 2018

Ginseng has been traditionally used for several millennia in Asian countries, including Korea, China, and Japan, not only as a nourishing and tonifying agent but also as a therapeutic agent for a variety of diseases. In recent years, the various effects of red ginseng including immunity improvement, fatigue relief, memory improvement, blood circulation improvement, antioxidation, mitigation of menopausal women's symptoms, and anticancer an effect have been reported in clinical as well as basic research. Around the world, there is a trend of the rising consumption of health functional foods on the level of disease prevention along with increased interest in maintaining health because of population aging and the awareness of lifestyle diseases and chronic diseases. Red ginseng occupies an important position as a health functional food. But till now, international ginseng monographs including those of the World Health Organization have been based on data on white ginseng and have mentioned red ginseng only partly. Therefore, the red ginseng monograph is needed for component of red ginseng, functionality certified as a health functional food in the Korea Food and Drug Administration, major efficacy, action mechanism, and safety. The present red ginseng monograph will contribute to providing accurate information on red ginseng to agencies, businesses, and consumers both in South Korea and abroad.

• Journal of Ginseng Research
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• v.18 no.3
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• pp.151-159
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• 1994

To evaluate the anticarcinogenic effect and its mechanism of red ginseng, the mice were treated with red ginseng and received subcutaneous Bl6 melanoma cell line injection on the back. Tumor incidence was same (100%) both in water and red ginseng-treated groups, but tumor production was delayed in red ginseng-treated group. Survival time was somewhat longer in red ginseng-treated group. The histopathological findings were similar in both groups, but lymphocytic infiltration around the tumor and melanin production in the tumor cells were prominent in the red ginseng-treated group. Flow cytometric analysis on T lymphocytes and natural killer cells revealed increased $T_H$/$T_S$ ratio and increased NK cells in red ginseng-treated group. These results suggest that the anticarcinogenic effect of red ginseng may be exerted by the increased cell-mediated immunity and natural killer cell activity.

• Journal of Ginseng Research
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• v.24 no.3
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• pp.148-152
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• 2000

The flavor characteristics of the Korean red ginseng were compared with those of the Chinese red ginseng organoleptically. The Korean red ginseng had strong sweety and roasted odor while the Chinese red ginseng had strong earthy, woody and hay-like odor. The sweety odor and the roasted odor of the Korean red ginseng occurred in the neutral subfraction of the ether-soluble fraction of its headspace volatiles.

• Journal of Ginseng Research
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• v.31 no.4
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• pp.191-195
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• 2007

Red ginseng sikhye is one of Korean unique beverages with the addition of effective ingredients of ginseng. Considering economical and mechanical efficiency and quality of sikhye, the optimum conditions for saccharification is to saccharify at 90 degree celsius for 3 hours in the composition of 4% of malt, 20% of steamed rice, and 6% of red ginseng power. The red ginseng sikhye has high soluble solid content over 33% compared with conventional commercial sikhye. On the other hand, ginseng sikhye, which shows low pH, has more or less higher acidity than conventional commercial one. Especially the turbidity of the red ginseng sikhye is much higher than that of commercial sikhye, due to as high amount of rice as 20% compared with 3% in the commercial one. The use of high quantity of rice affected the level of turbidity in red ginseng sikhye. In this study, we wanted to establish optimum conditions for saccharification in manufacturing red ginseng sikhye which contains effective herbal medicinal ingredients maintaining the original taste of traditional sikhye.

• Journal of Ginseng Research
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• v.14 no.2
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• pp.117-121
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• 1990

Browning intensity is a major factor to estimate the quality of red ginseng or red ginseng products. The Maillard type of browning reaction proceeds nonenzymatically during extraction and concentration of red ginseng. The present studies were carried out to investigate the effects of amino acids and sugars on the browning reaction during extraction and concentration of red ginseng. Red ginseng was pulverized to 115 mesh and then tenfold (v/w) of water was added to the powder to make the substrate of red ginseng. Solution (0.1 M) of fourteen amino acids and of folly silgars were added to the substrates of red ginseng powder and these were then extracted and concentrated to examine their browning intensities. Amino acids were more effective than sligars in acrelerating the browning reaction. Acceleration of the browning reaction in the concentrate was in the order of arginine> histidine>glycine>alanine>lysine phenyl alanine>aspartic acid>lelicine>threonine>gllitamic acid>tyrosine>valine>istleucine>methionine for amino acids, and was glucose>frlictose >silcrose, maltose for sugars.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.170-180
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• 2008

This study was performed to find out the quality characteristics of Noodles by addition of red ginseng powder(0, 2, 4, 6, 8%). The quality characteristics of the sample were estimated in terms of general com-position, color difference, cookery characteristics(water absorption, volume of cooked noodles, turbidity), texture profile analysis and sensory evaluation. The protein, lipid, ash, Na and water binding capacity did not show significant difference in any of the groups. In red ginseng powder added groups, moisture contents, a and b values significantly increased but L value considerably decreased(p<0.05). The weight, volume, water absorption of the cooked noodles and turbidity of 8% of red ginseng powder added group were significantly higher than the control group(p<0.05). In texture profile analysis, adhesiveness, gumminess, hardness and springiness significantly decreased(p<0.05) with more red ginseng powder added. Chewiness and cohesiveness significantly(p<0.05) increased with the 4, 6, 8% of red ginseng powder added. In sensory evaluation, surface color was very good in the 8% red ginseng powder added group while taste and flavor of red ginseng were very good except the 8% red ginseng powder added group(p<0.05). Appearance and overall quality were highest in the 4% red ginseng powder added group(p<0.05). Therefore, noodles containing 4% red ginseng powder were most preferable.

• Journal of Ginseng Research
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• v.39 no.3
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• pp.250-256
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• 2015

Background: It has been known that ginseng can be applied as a potential nutraceutical for memory impairment; however, experiments with animals of old age are few. Methods: To determine the memory enhancing effect of red ginseng, C57BL/6 mice (21 mo old) were given experimental diet pellets containing 0.12% red ginseng extract (approximately 200 mg/kg/d) for 3 mo. Young and old mice (4 mo and 21 mo old, respectively) were used as the control group. The effect of red ginseng, which ameliorated memory impairment in aged mice, was quantified using Y-maze test, novel objective test, and Morris water maze. Red ginseng ameliorated age-related declines in learning and memory in older mice. In addition, red ginseng's effect on the induction of inducible nitric oxide synthase and proinflammatory cytokines was investigated in the hippocampus of aged mice. Results: Red ginseng treatment suppressed the production of age-processed inducible nitric oxide synthase, cyclooxygenase-2, tumor necrosis factor-${\alpha}$, and interleukin-$1{\beta}$ expressions. Moreover, it was observed that red ginseng had an antioxidative effect on aged mice. The suppressed glutathione level in aged mice was restored with red ginseng treatment. The antioxidative-related enzymes Nrf2 and HO-1 were increased with red ginseng treatment. Conclusion: The results revealed that when red ginseng is administered over long periods, age-related decline of learning and memory is ameliorated through anti-inflammatory activity.

• Journal of Ginseng Research
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• v.22 no.1
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• pp.18-21
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• 1998

Comparative cytotoxic activities of petroleum ether soluble fraction from various ginsengs of Panax species were evaluated using A549 (human lung adenocarcinoma) and SK-OV-3(human ovary carcinoma) cancer cell lines. Korean red ginseng, Korean white ginseng, American ginseng and Canadian ginseng were found to show more potent cytotoxicitles on A549 and SK-OV-3 cell lines than Chinese red ginseng, Japanese red ginseng and Sanchi ginseng. It is noteworthy that especially, red ginseng prepared from the root of Panax ginseng cultivated in Korea shows relatively stronger cytotoxic activities than those cultivated in China and Japan.