In Vitro and In Vivo Antioxidant Activity of Aged Ginseng (Panax ginseng)

Abstract

Fresh ginseng roots were aged in an oven at 80°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.

A comparative study on immune-stimulatory and antioxidant activities of various types of ginseng extracts in murine and rodent models

“…In our research, we aimed to unravel the antioxidant and immune-stimulatory activities of three different ginseng extracts in rats and mice. Although ginseng is already reported for its antioxidant properties [13] , [33] , our results clearly revealed that RGE possess good antioxidative ( Figs 1 A–D, E&F) and immune-stimulating ( Fig. 2 , Fig.…”

“…Many previous studies have reported how the processing time of ginseng (one time to many times) can change the composition of single ginseng compounds called “ginsenosides” [13] , [38] , [39] , [40] , [41] . Some studies have reported that excessive heat treatment of ginseng denatures the ginsenosides present in it, whereas some studies have reported that extensive processing of ginseng makes some of the important ginsenosides more bioavailable to the body than ginseng boiled and dried once [42] , [43] , [44] .…”

“…If the body is unable to rapidly remove ROS, it results in the accumulation of ROS in cells, which in turn damages the whole cell structure and ultimately leads to major pathological conditions. Previously, ginseng has been reported for its antioxidative properties [11] , [12] , [13] , [14] , [15] , [16] . In the present study, we compared the antioxidative effects elicited by three types of ginseng extracts, namely, red ginseng extract (RGE), black red ginseng extract (BRGE), and fermented red ginseng extract (FRGE).…”

A short-term, hydroponic-culture of ginseng results in a significant increase in the anti-oxidative activity and bioactive components

“…The samples were lyophilized and ground into powder using a blender (Shinil, Cheonan, ROK). The lyophilized powder was extracted as described previously (Chung et al, 2016a). Briefly, the powder (0.5 g) was extracted with 50 mL 80% methanol by mixing at 220 rpm at room temperature overnight.…”

Advances in Saponin Diversity of Panax ginseng

“…In addition, 112 saponins were reported from raw or processed ginseng, including hydrolysates, semisynthetic, and metabolites [ 4 ]. Ginsenosides are known to possess a lot of biological activities including regulatory effects on immunomodulation, protection functions in the central nervous and cardiovascular systems, anti-diabetic, anti-aging, anti-carcinogenic, anti-fatigue, anti-pyretic, anti-stress, boosting physical vitality, and promotion of DNA, RNA, and protein synthesis activities [ 5 , 6 , 7 , 8 , 9 ]. In addition, the biosynthesis of triterpenoid is an important factor of saponin diversity.…”