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In Vitro and In Vivo Antioxidant Activity of Aged Ginseng (Panax ginseng).
Prev Nutr Food Sci. 2016 Mar; 21(1):24-30.PN

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.

Authors+Show Affiliations

Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University, Daegu 41566, Korea.Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University, Daegu 41566, Korea.Division of Plant Biosciences, Kyungpook National University, Daegu 41566, Korea.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

27069902

Citation

Chung, Soo Im, et al. "In Vitro and in Vivo Antioxidant Activity of Aged Ginseng (Panax Ginseng)." Preventive Nutrition and Food Science, vol. 21, no. 1, 2016, pp. 24-30.
Chung SI, Kang MY, Lee SC. In Vitro and In Vivo Antioxidant Activity of Aged Ginseng (Panax ginseng). Prev Nutr Food Sci. 2016;21(1):24-30.
Chung, S. I., Kang, M. Y., & Lee, S. C. (2016). In Vitro and In Vivo Antioxidant Activity of Aged Ginseng (Panax ginseng). Preventive Nutrition and Food Science, 21(1), 24-30. https://doi.org/10.3746/pnf.2016.21.1.24
Chung SI, Kang MY, Lee SC. In Vitro and in Vivo Antioxidant Activity of Aged Ginseng (Panax Ginseng). Prev Nutr Food Sci. 2016;21(1):24-30. PubMed PMID: 27069902.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - In Vitro and In Vivo Antioxidant Activity of Aged Ginseng (Panax ginseng). AU - Chung,Soo Im, AU - Kang,Mi Young, AU - Lee,Sang Chul, Y1 - 2016/03/31/ PY - 2016/01/11/received PY - 2016/02/05/accepted PY - 2016/4/13/entrez PY - 2016/4/14/pubmed PY - 2016/4/14/medline KW - aged ginseng KW - antioxidant capacity KW - antioxidant enzymes KW - phenolics KW - red ginseng SP - 24 EP - 30 JF - Preventive nutrition and food science JO - Prev Nutr Food Sci VL - 21 IS - 1 N2 - 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. SN - 2287-1098 UR - https://www.unboundmedicine.com/medline/citation/27069902/In_Vitro_and_In_Vivo_Antioxidant_Activity_of_Aged_Ginseng__Panax_ginseng__ L2 - https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/27069902/ DB - PRIME DP - Unbound Medicine ER -
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