지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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Objectives: Ginseng, Panax ginseng C. A., white ginseng, has been used for thousands of years in Traditional Korean Medicine. Red ginseng can be made by a steaming process of white ginseng changing a variety of ginsenosides and ingredients such as dencichine. This article reviews red ginseng for mechanisms for pharmacodynamics and toxicity based on the content of ginseng’s active ingredients, ginsenoside changed by steaming.
Methods: The following electronic databases were searched: PubMed, Science Direct and Chinese Scientific Journals full text database (CQVIP), and KSI (Korean Studies Information) from their respective inceptions to June 2012.
Results: Compared with unsteamed ginseng, the content of ginsenosides Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 called red ginseng-specific ginsenosides increased after the steaming process. Different ginsenosides have shown a wide variety of effects such as lowering or raising blood sugar and blood pressure or stimulating or sedating the nervous system. Especially, the levels of Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 were increased by the steaming process, showing a variety of pharmacodynamics in biological systems. Also, various processing methods such as puffing and fermentation have been developed in processing crude ginseng or red ginseng, affecting the content of ginseng’s ingredients. The safety issue could be the most critical, specifically, on changed ginseng’s ingredients such as dencichine. The level of dencichine was significantly reduced in red ginseng by the steaming process. In addition, the possible toxicity for red ginseng was affected by cytochrome P450, a herbal-drug nteraction.
Conclusions: The variety of pharmacological and toxicological properties should be changed by steaming process of Panax ginseng C. A., white ginseng. Even if it is not sure whether the steaming process of white ginseng would be better pharmacologically, it is sure that steaming reduces the level of dencichine causing a lower toxicity to the nervous system.
Methods: The following electronic databases were searched: PubMed, Science Direct and Chinese Scientific Journals full text database (CQVIP), and KSI (Korean Studies Information) from their respective inceptions to June 2012.
Results: Compared with unsteamed ginseng, the content of ginsenosides Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 called red ginseng-specific ginsenosides increased after the steaming process. Different ginsenosides have shown a wide variety of effects such as lowering or raising blood sugar and blood pressure or stimulating or sedating the nervous system. Especially, the levels of Rg2, Rg3, Rg5, Rh1, Rh2 and Rk1 were increased by the steaming process, showing a variety of pharmacodynamics in biological systems. Also, various processing methods such as puffing and fermentation have been developed in processing crude ginseng or red ginseng, affecting the content of ginseng’s ingredients. The safety issue could be the most critical, specifically, on changed ginseng’s ingredients such as dencichine. The level of dencichine was significantly reduced in red ginseng by the steaming process. In addition, the possible toxicity for red ginseng was affected by cytochrome P450, a herbal-drug nteraction.
Conclusions: The variety of pharmacological and toxicological properties should be changed by steaming process of Panax ginseng C. A., white ginseng. Even if it is not sure whether the steaming process of white ginseng would be better pharmacologically, it is sure that steaming reduces the level of dencichine causing a lower toxicity to the nervous system.
목차
서론
연구방법
결과
결론
참고문헌
참고문헌 (66)
참고문헌 신청
1. [인터넷자원] - / / Korean ginseng
2. [학술지(정기간행물)] - Cheng LQ / 2008 / Conversion of major ginsenoside Rb1 to 20(S)-ginsenoside Rg3 by Microbacterium sp. GS514 / Phytochemistry 69 : 218 ~ 224
5. [학술지(정기간행물)] - Shi S / 2010 / Effects of steaming the root of Panax notoginseng on chemical composition and anticancer activities / Food Chemistry 118 : 307 ~ 307
6. [학술지(정기간행물)] - Liu M / 1995 / Protective effects of ginsenoside Rb1 and Rg1 on cultured hippocampal neurons / Yao Xue Xue Bao : 674 ~ 678
7. [학술지(정기간행물)] - Kim YC / 1998 / Ginsenosides Rb1 and Rg3 protect cultured rat cortical cells from glutamate-induced neurodegeneration / Journal of Neuroscience Research 53 : 426 ~ 432
2. [학술지(정기간행물)] - Cheng LQ / 2008 / Conversion of major ginsenoside Rb1 to 20(S)-ginsenoside Rg3 by Microbacterium sp. GS514 / Phytochemistry 69 : 218 ~ 224
5. [학술지(정기간행물)] - Shi S / 2010 / Effects of steaming the root of Panax notoginseng on chemical composition and anticancer activities / Food Chemistry 118 : 307 ~ 307
6. [학술지(정기간행물)] - Liu M / 1995 / Protective effects of ginsenoside Rb1 and Rg1 on cultured hippocampal neurons / Yao Xue Xue Bao : 674 ~ 678
7. [학술지(정기간행물)] - Kim YC / 1998 / Ginsenosides Rb1 and Rg3 protect cultured rat cortical cells from glutamate-induced neurodegeneration / Journal of Neuroscience Research 53 : 426 ~ 432
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UCI(KEPA) : I410-ECN-0101-2014-519-000272734