• Proceedings of the Korean Environmental Health Society Conference
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• 2005.06a
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• pp.306-310
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• 2005

Exposure to UVB radiation can cause diverse biological photodamage to skin. Eeb 761 and Korean red ginseng are the major and most effective natural drug against a variety of oxidative damage. But, the protective effects against UVB radiation have not been clearly identified. In this study, we investigated the protective effect of topical EGb 761 and Korean red ginseng on pigmentation by UVB radiation. Pro-inflammatory cytokines($IL-l{\beta}$, IL-6 and $TNF-{\alpha}$) and melanogenesis proteins(tyrosinase, TRP-1 and TRP-2) mRNA were measured by reverse transcription-polymerase chain reaction(RT-PCR) analysis. The in vivo protection against pigmentation was calculated using chromameter. The mRNA level of IL-lf and TNF-a were increased by UVB irradiation in treated and non-treated group, while no significant changes were observed in IL-6 level. Topical treatment with EGb 761 and Korean red ginseng remarkably reduced expression of tyrosinase, TRP-1 and TRP-2 in the non-irradiated and irradiated skin. Application of EGb 761 and Korean red ginseng significantly protected the WB-induced skin pigmentation and Korean red ginseng was more effective. Our study suggests that topical ECb761 and Korean red ginseng can regulate melanogenic proteins and protect UVB radiation on skin pigmentation.

• 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 Ginseng Research
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• v.43 no.3
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• pp.402-407
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• 2019

Background: To investigate the neurobiological evidence supporting the adaptogenic effects of Korean Red Ginseng in reducing the harmful consequences of stress using a double-blind, placebo-controlled trial. Method: Sixty-three subjects with high stress levels were randomized to receive an orally administered, double-blind, 6-week treatment with Korean Red Ginseng (n = 32) or placebo (n = 31). All participants underwent a comprehensive psychological evaluation using Beck Depression Inventory and Stress Response Inventory, cognitive evaluation using the continuous performance test, biological evaluation by measuring blood levels of lipids, catecholamines, inflammation markers, and heart rate variability at baseline and after 6 weeks. Results: At baseline, both groups showed no significant differences in age, sex, years of education, Beck Depression Inventory, and Stress Response Inventory. After 6 weeks, triglyceride levels were significantly increased within the normal limit in the Korean Red Ginseng group (F = 4.11, p = 0.048), and the epinephrine level was decreased in this group (F = 4,35, p = 0.043). The triglyceride increase was significantly associated with epinephrine decrease (B = 0.087, p = 0.041), suggesting that Korean Red Ginseng may stabilize the sympathetic nervous system. In addition, we detected a significant group by time effect in the visually controlled continuous performance test, suggesting positive effects of Korean Red Ginseng on cognition. Conclusion: Korean Red Ginseng might help to stabilize the sympathetic nervous system and improve cognition in individuals with high stress.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2000.11b
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• pp.370-377
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• 2000

The red ginseng is very popular as a health food. It has been manufactured with raw ginseng by the conventional method. But, the yield of the heaven grade ginseng (the best quality red ginseng) among the whole products is around 5-7％, Therefore, the yield should be improved in order to increase economic returns. In this study, a new model of drying system was developed to improve the yield of heaven grade ginseng from 7% to 15% or more. For this system, temperature and relative humidity were controlled by the feedback control system, and a solenoid valve for steam supply and other variables were controlled by the PC. The special features of this system developed are an image processing system for monitoring the red ginseng during the drying process in the drying chamber, and a cylindrical porous tray for holding ginseng that is rotating with the speed of 0-10rpm in the drying chamber and makes uniform drying of red ginseng possible.

• The Journal of Korean Obstetrics and Gynecology
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• v.22 no.3
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• pp.223-235
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• 2009

Purpose: To evaluate thermal effect and medication compliance of red ginseng extract. Methods: Randomized, double-blind, placebo-controlled, cross-over clinical study was performed. Twenty four healthy, married women aged 30-45 years with FSFI score below 25 were randomly divided into two groups; red ginseng group(N=12) and placebo group(N=12). During the first 6-week period (Study1), each group was dosed with red ginseng or placebo twice a day. Before starting the second 6-week period(Study2), a crossover design was chosen with a 2-week break(Washout period). Interchanging two groups after Washout period, red ginseng and placebo were dosed to each group. The efficacy of thermal effect was measured with subjective warm sensation scale and lower abdomen temperature by Digital Infrared Thermographic imaging(DITI) before and after each 6-week period. A medication compliance was assessed after each 6-week period and the correlation medication compliance between Sasang Constitution and subjective warm sensation was analyzed. Results: Overall 23 participants completed the study. In subjective warm sensation scale, after taking placebo, all participants exhibited an improving trend, but there was no significant difference. In lower abdomen temperature by DITI, statistically significant objective thermal effect of red ginseng was also not shown. A medication compliance was higher in Yin constitution(Taeumin, Soeumin), and showed an upward trend with decreasing subjective warm sensation. But no statistically significant difference was exhibited. Conclusion: Statistically significant thermal effect of red ginseng was not shown in this study. We anticipate if a long-term clinical trial is practiced, significant thermal effect of red ginseng will be shown.

• Journal of Ginseng Research
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• v.20 no.2
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• pp.139-148
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• 1996

This study was designed to examine the effects of red ginseng total saponin and extract on spatial working memory in mice using Morris water maze. Two kinds of red ginseng saponin (No. 1 and No. 2) and three kinds of red ginseng extract (No. 1, No. 2 and No. 3) to have different PD/ PT ratio (No. 1=1.24, No.2=1.47 No.3=2.41) were prepared by mixing the different parts of red ginseng In different ratio. In acute administration of total saponin No. 1 or No. 2, escape time to reach to a hidden platform In a fixed location for training trials was significantly decreased as compared with control group and swimming time in the quadrant that had contained the platform was also significantly increased as compared with control group. In acute treatment of extract No. 1 or 1 No. 2, swimming time in the platformless quadrant was increased dose dependently as compared with control group, especially at dose of 200 mg/kg,bw swimming time was significantly Increased. Oral treatment of extract No. 1 (100 mg/kg, bw) for 7 days produced an increase of swimming time In the platformless quadrant but a decrease of swimming time in No.3-treated group (100 mg/kg, bw). These results show that red ginseng may improve spatial discrimination learning and spatial working memory of mice

• Preventive Nutrition and Food Science
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• v.21 no.1
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• pp.24-30
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• 2016

Fresh ginseng roots were aged in an oven at $80^{\circ}C$ for 14 d. The in vitro and in vivo antioxidant activities of this aged ginseng, in comparison with those of the white and red ginsengs, were evaluated. In in vitro antioxidant assays, the ethanolic extracts from aged ginseng showed significantly higher free radical scavenging activity and reducing power than those of the white and red ginsengs. In in vivo antioxidant assays, mice were fed a high fat diet supplemented with white, red, or aged ginseng powders. High fat feeding resulted in a significant increase in lipid peroxidation and a substantial decrease in antioxidant enzymes activities in the animals. However, diet supplementation of ginseng powders, particularly aged ginseng, markedly reduced lipid peroxidation and enhanced the antioxidant enzymes activities. The results illustrate that the aged ginseng has greater in vitro and in vivo antioxidant capacity than the white and red ginsengs. The aged ginseng also showed considerably higher total saponin, phenolic, and flavonoid contents, indicating that its antioxidant capacity may have been partly due to its high levels of antioxidant compounds. This new ginseng product may be useful as a functional food with strong antioxidant potential.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.1
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• pp.78-84
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• 2013

Powders prepared from three different varieties of Korean ginseng (white, red and black) are consumed daily by many Koreans as a functional food material. These variants exert a variety of physiological effects. The principal objective of this study was to evaluate the quality characteristics of Yanggaeng prepared with three different types of ginseng powder. We conducted tests for ginsenosides content, Hunter's color values, mechanical characteristics, and sensory evaluation analysis. The ginsenosides of black ginseng were higher than those of white and red ginseng. The lightness of the black ginseng Yanggaeng was significantly less than the white, red, and control samples (p<0.05). We noted significant differences in Hunter's a and b values. With regard to the mechanical properties of the samples, we noted significant differences in gumminess (p<0.05), but no differences in hardness, springiness, chewiness, and cohesiveness were detected. The results of sensory evaluation showed that there were significant differences in the color, flavor, and overall quality of the samples (p<0.05), but there were no significant differences in taste and texture. Overall, red ginseng Yanggaeng appeared to have the most commercial value for improving the Yanggaeng product.

• Journal of Oriental Medical Thermology
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• v.7 no.1
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• pp.44-54
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• 2009

Purpose: To evaluate thermal effect and medication compliance of red ginseng extract. Methods: Randomized, double-blind, placebo-controlled, cross-over clinical study was performed. Twenty four healthy, married women aged 30-45 years with FSFI score below 25 were randomly divided into two groups; red ginseng group(N=12) and placebo group(N=12). During the first 6-week period (Study1), each group was dosed with red ginseng or placebo twice a day. Before starting the second 6-week period(Study2), a crossover design was chosen with a 2-week break(Washout period). Interchanging two groups after Washout period, red ginseng and placebo were dosed to each group. The efficacy of thermal effect was measured with subjective warm sensation scale and lower abdomen temperature by Digital Infrared Thermographic imaging(DITI) before and after each 6-week period. A medication compliance was assessed after each 6-week period and the correlation medication compliance between Sasang Constitution and subjective warm sensation was analyzed. Results: Overall 23 participants completed the study. In subjective warm sensation scale, after taking placebo, all participants exhibited an improving trend, but there was no significant difference. In lower abdomen temperature by DITI, statistically significant objective thermal effect of red ginseng was also not shown. A medication compliance was higher in Yin constitution(Taeumin, Soeumin), and showed an upward trend with decreasing subjective warm sensation. But no statistically significant difference was exhibited. Conclusion: Statistically significant thermal effect of red ginseng was not shown in this study. We anticipate if a long-term clinical trial is practiced, significant thermal effect of red ginseng will be shown.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.130-140
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• 2015

This study assessed the product quality of sponge cake added with 0%, 2%, 4% and 6% of red ginseng powder. Specific gravity was found to have increased as the red ginseng powder content increased. High was decreased as the red ginseng powder content increased. Specific volume decreased as the red ginseng powder content increased. Moisture decreased as the red ginseng powder content increased. The chromaticity measurement result showed that the 'L' and 'b' of sponge cake decreased as the red ginseng powder content increased, while the chromatic 'a' value increased. The texture measurement result showed that the hardness and chewiness of sponge cake increased as the red ginseng powder content increased, while adhesiveness and cohesiveness decreased. Overall acceptability scores showed a high overall acceptability for the sponge cake made with 2% red ginseng powder.