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Steaming of Ginseng at High Temperature Enhances Biological Activity
Abstract
The present study was performed to evaluate the effect of steaming ginseng at a temperature over 100 degrees C on its chemical constituents and biological activities. Raw ginseng was steamed at 100, 110, and 120 degrees C for 2 h using an autoclave. The ginseng steamed at 120 degrees C was more potent in its ability to induce endothelium-dependent relaxation. Steaming the raw ginseng at 120 degrees C also remarkably increased the radical-scavenging activity. Ginsenosides F(4), Rg(3), and Rg(5), which were not present in raw ginseng, were produced after steaming. Ginsenosides Rg(3) and Rg(5) were the most abundant ginsenosides in the ginseng steamed at 120 degrees C, accounting for 39% and 19% of all ginsenosides, respectively.
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Research works printed but not linked: 21
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Lee, H.-S., Kim, M.-R., Park, Y., Park, H. J., Chang, U. J., Kim, S. Y., & Suh, H. J. (2012) · Journal of Medicinal Food · doi:10.1089/jmf.2012.2187 · Cited by 101
Lee, H.-J., Lee, J.-Y., Song, K.-C., Kim, J.-H., Park, J.-H., Chun, K.-H., & Hwang, G.-S. (2012) · Journal of Ginseng Research · doi:10.5142/jgr.2012.36.1.68 · Cited by 40
Self-citation
Metadata
- Authors
- Kim, W. Y., Kim, J. M., Han, S. B., Lee, S. K., Kim, N. D., Park, M. K., Kim, C. K., & Park, J. H.
- Venue
- Journal of Natural Products
- Publisher
- American Chemical Society (ACS)
- Published
- 2000-10-21
- Volume
- 63
- Issue
- 12
- Pages
- 1702-1704
- ISSN
- 0163-3864 (ISSN-L)
- 1520-6025
- OpenAlex
- W2075773961
- Cited by
- 437
- References
- 0
- FWCI
- 1.01
- Type
- journal article
- Language
- en
- Open access
- closed
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- Kim, W. Y., Kim, J. M., Han, S. B., Lee, S. K., Kim, N. D., Park, M. K., Kim, C. K., & Park, J. H. (2000). Steaming of Ginseng at High Temperature Enhances Biological Activity. Journal of Natural Products. https://doi.org/10.1021/np990152b
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