• Journal of Ginseng Research
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• v.34 no.4
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• pp.327-335
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• 2010

We reported previously that the administration of Korean red ginseng water extract (KRG-WE) protected the guinea pig testis against damage induced by 2,3,7,8-tetrachlorodibenzo-p-dioxin (a potent endocrine disruptor). We also found that crude saponin from ginseng was the active ingredient responsible for this protection. Here, we examined the biological role of KRG-WE in an animal model of age-induced dysfunction of spermatogenesis. Twenty-four male Sprague-Dawley (six 2-month-old and eighteen 12-month-old) rats were used. The young and old control groups received only vehicle. The ginseng saponin (GS)- and KRG-WE-treated groups received GS (40 mg/kg body weight/day) and KRG-WE (200 mg/kg body weight/day), respectively, for 4 months. The number of cells, Sertoli cell index, Johnsen's score, and sex hormone levels decreased significantly with age. However, the administration of KRG-WE and GS markedly improved the number of germ cells, seminiferous tubular size, and Johnsen's score in the old rats. Ginseng produced a distinct testicular histological improvement in old rats. KRG-WE and GS elevated testosterone levels, while attenuating the aberrant increase in follicle stimulating hormone and luteinizing hormone levels. Sperm kinematics evaluated by a computer-assisted sperm analyzer demonstrated improvement in the percentage of motile sperm, progressive sperm motility, and curvilinear velocity associated with sperm quality, supporting the beneficial role of red ginseng in senile spermatogenesis. Overall, the total water extract had a more potent effect than the corresponding saponin fraction. In conclusion, Korean red ginseng rejuvenated age-induced testicular dysfunction. Additionally, the total water extract was more potent than the corresponding saponin fraction.

• The Korean Ginseng Research and Industry
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• v.5 no.1
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• pp.7-21
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• 2011

• Journal of Ginseng Research
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• v.35 no.2
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• pp.170-175
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• 2011

Exposure to the sun, ultraviolet radiation, and oxidative stress are the chief etiologic factors responsible for melasma. The ingredients of Korean red ginseng powder, which include ginsenoside and phenolic compounds, have antioxidative effects and reduce ultraviolet B-induced pigmentation. This study was designed to evaluate the effectiveness and safety of Korean red ginseng powder in patients with melasma. In 25 female patients, 3 g of Korean red ginseng powder was orally administered for a 24 week period. The level of pigmentation and erythema were determined and clinical improvement was evaluated by the melasma area and severity index (MASI), melasma quality of life scale (MELASQoL), and patient- and investigator-rated global improvement scale. After 24 weeks, the MASI score decreased from 8.8 to 5.6, and MELASQoL showed improvement in 91% of patients (p<0.05). The mean level of pigmentation decreased from 184.3 to 159.7 and erythema levels decreased from 253.6 to 216.4 (p<0.05). Additionally, 74% of the patients showed some improvement in both patient- and investigator-rated global improvement scales at week 24. Korean red ginseng powder was well tolerated by most of the patients. In conclusion, Korean red ginseng powder showed good tolerability and beneficial effects in patients with melasma. The use of Korean red ginseng would be counted as a useful adjunctive therapy for patients with melasma.

• Korean Journal of Pharmacognosy
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• v.48 no.4
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• pp.329-338
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• 2017

This study was investigated the changes of quality stability and physicochemical characteristics of the Korean red ginsengs stored for a long times over 20 years. The Korean red ginsengs were stored for 4 to 22 years in canned packaging with polypropylene film and wooden box at room temperatures. The unusal phenomena such as discoloration and pin hole in packaging were not observed. General bacteria showed the vlaues of below 100 CFU/g, coliform groups and molds were not found in any samples stored for 22 year. Any samples also were not detected in mycotoxins. The contents of moisture, ash and crude saponin were the levels of 10.6~11.1%, 3.8~4.2% and 4.1~4.7% during the whole storage periods, respectively. The contents of maltol, which has been known as characteristic flavour and antioxidant of Korean red ginseng, showed remarkably increasing tendency from 0.10 mg/g for 4 years to 2.53 mg/g for 22 years during the storage. The contents of AFG (arginyl-fructosyl-glucose), arginine and free sugar were slightly decreased. Acidic polysaccharide and ginsenoside were not changed significantly during the storage periods. The contents of acidic polysaccharide and total ginsenosides were the 75.1~76.3 mg/g and 15.1~16.6 mg/g, respectively. The sums of ginsenoside-Rg1,-Rb1 and -Rg3s were the ranges of 9.3~9.9 mg/g and PD (ginsenoside-Rb1, -Rb2,-Rc,-Rd,-Rg3s,-Rg3r)/PT (ginsenoside-Rg1,-Rg2,-Re,-Rf,-Rh1) saponin ratios were the levels of 1.4~1.5. These results suggest that Korean red ginsengs stored for long periods show relatively stable quaility stabilities and not significantly changed the contents of ginsenoside and polysaccharide during the storage up to 22 years.

• Journal of Ginseng Research
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• v.34 no.4
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• pp.282-287
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• 2010

An optimized manufacturing process was developed for the production of high-quality loess red ginseng using a hybrid process in which loess (yellow earth) was incorporated into the conventional ginseng manufacturing process system. We designed conventional ginseng processing facilities and prepared the loess module by baking loess that contained 42% water at $860^{\circ}C$ for 8 h. The loess module showed excellent performance in deodorization and humidity control. The optimum steaming temperature at which maximum expansion of starch organisms occurred was 90 to $98^{\circ}C$.

• Proceedings of the Ginseng society Conference
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• 1988.08a
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• pp.87-91
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• 1988

We studied the effects of red ginseng on blood pressure (BP) and the quality of life (QOL) in 19 hypertensive patients treated with antihypertensive agents. Red ginseng was administered at a dosage of three grams a day for three months. Systolic blood pressure was significantly lowered during the administration period of red ginseng. while diastolic blood pressure and hear1 rate remained unchanged. QOL was significantly improved in $89\%$ of the patients. Among the QOL variables. sleep disorder. thirst. fatigue. mood. sexual life and general well-being were improved. Furthermore. an improved coefficient of variation of R-R intervals $(CV_{R-R})$ was observed during the period. A month after the cessation of red ginseng systolic blood pressure returned to the level before the administration and QOL variables detariorated to previous pre-treatment states. These results suggest that red ginsing may lower systolic blood pressure and may improve QOL in patients treated with antihypertensive agents.

• Food Science and Biotechnology
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• v.17 no.6
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• pp.1197-1202
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• 2008

Present study investigated the effects of the 70% ethanol extracts of tissue-cultured mountain ginseng (TCMG), Korean red ginseng (KRG), and Panax ginseng (PG) on agonist-induced platelet aggregation and activation in human whole blood. The $IC_{50}$ values for TCMG, KRG, and PG were 1.159, 3.695, and 4.978mg/mL for collagen-induced aggregation, 0.820, 2.030, and 4.743mg/mL for arachidonic acid-induced aggregation, and 1.070, 2.617, and 2.954 mg/mL for ADP-induced aggregation, respectively. Also, this study assessed the effects of the most active extract, TCMG, on markers of platelet activation by determining receptor expression on platelet membranes in healthy subjects, including expression of GPIIb/IIIa-like (PAC-1) and P-selectin (CD62), by flow cytometry. A significant decrease in PAC-l expression (p=0.018) was observed in the presence of TCMG. These results show that TCMG has potent anti-platelet activity.

• Journal of Ginseng Research
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• v.38 no.2
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• pp.146-153
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• 2014

A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical properties of ginseng by extrusion cooking. The highest value of the water absorption index (WAI) was 3.64 g/g obtained from EWG, and the highest value of the water solubility index (WSI) was 45.27% obtained from ERG. The ERG had a better dispersibility compared with other samples. Extrusion cooking led to a significant increase in acidic polysaccharide and total sugar content but resulted in a decrease in crude fat and reducing sugar contents. Enzyme treatment led to a sharp increase in acidic polysaccharide content, especially the cellulose enzyme. Extrusion cooking led to a significant increase in 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity and reducing power, and the increases in WG and RG were 13.56% (0.038) and 3.56% (0.026), respectively. The data of this study provide valuable information about the effects of extrusion on quality changes of EWG and ERG.

• Korean Journal of Poultry Science
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• v.41 no.3
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• pp.197-204
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• 2014

The objective of this study was to evaluate the effects of different levels of red ginseng mare or Korean mistletoe powder on growth performance and physicochemical properties of thigh meat in broiler. A total of 200 broiler chicks were divided into five groups were fed a basal diet (control), basal diet supplemented with 0.5% red ginseng mare (T1), red ginseng mare 1% added (T2), Korean mistletoe 0.5% added (T3), Korean mistletoe 0.5% added (T4) for five weeks. Growth performance and proximate composition of chicken thigh meat were not influenced by all treatments, except for mortality and crude fat, which was significantly lower in all treatments with red ginseng mare or Korean mistletoe powder compared to control. Dietary red ginseng mare and Korean mistletoe supplementation had no significantly effects on pH, WHC, shear force, CIE $L^*$, $b^*$ values, triglyceride and glucose but TBARS values total cholesterol, and LDL-cholesterol were decreased (P<0.05) by the addition red ginseng mare and Korean mistletoe powder. CIE $a^*$ values increased significantly with added red ginseng mare and Korean mistletoe powder relative to the control (P<0.05). It was concluded that the addition of red ginseng mare and Korean mistletoe powder revealed minor improvements in the lipid oxidative stability of chicken meat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.414-420
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• 2010

To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.