ArticleJournal of ginseng research2018
Remarkable impact of steam temperature on ginsenosides transformation from fresh ginseng to red ginseng.
Article in Journal of ginseng research, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers, 1 of them a synthesis that pooled it.
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Who cites it
34 citing papers in PubMed, 1 synthesis or guideline pooled it, 60 citations in OpenAlex.
- Exploratory Systematic Review and Meta-Analysis ofNutrients · 2022Pooled it
- 20(R)-Rg3 derived from ginseng fibrous roots ameliorates DSS-induced colitis via selective modulation of glucocorticoid receptor signaling.Naunyn-Schmiedeberg's archives of pharmacology · 2026Article
- The rise of dehydrated ginsenosides: phytochemistry and pharmacology.Journal of advanced research · 2026Review
- Unveiling the improvement mechanisms of moist-heat and hot-air treatments on the flavor of Panax quinquefolius.NPJ science of food · 2026Article
- Ginsenosides Rk3 and Rh4: Efficient transformation, modern pharmacological effects, and applications potential.Journal of ginseng research · 2026Review
- BlackenedMolecules (Basel, Switzerland) · 2026Article
- Quantitative description and microscopic mechanism of ginsenosides' reactions during the thermal-driven processing of Panax ginseng.Journal of ginseng research · 2026Article
- A novel black ginseng processing method for optimizing rare ginsenosides with bioactivity and sustainability.Journal of ginseng research · 2026Article
- Novel Strategies for Androgenetic Alopecia Therapy: Integrating Multifunctional Plant Extracts with Nanotechnology for Advanced Cutaneous Drug Delivery.Pharmaceutics · 2025Review
- Comparing the Drying Characteristics, Phytochemicals, and Antioxidant Characterization ofFoods (Basel, Switzerland) · 2025Article
- Rare ginsenosides: A unique perspective of ginseng research.Journal of advanced research · 2024Review
- Korean Red Ginseng Polysaccharides Enhance Intestinal IgA Production and Barrier Function via Peyer's Patch Activation in Mice.Nutrients · 2024Article
- Quantitative Changes and Transformation Mechanisms of Saponin Components in Chinese Herbal Medicines during Storage and Processing: A Review.Molecules (Basel, Switzerland) · 2024Review
- Integrated Analysis of Ginsenoside Content and Biomarker Changes in Processed Ginseng: Implications for Anti-Cancer Mechanisms.Foods (Basel, Switzerland) · 2024Article
- Article
- Analysis of the Variation in Antioxidant Activity and Chemical Composition upon the Repeated Thermal Treatment of the By-Product of the Red Ginseng Manufacturing Process.Molecules (Basel, Switzerland) · 2024Article
- Comparative Metabolome and Transcriptome Analyses Reveal Differential Enrichment of Metabolites with Age inPlants (Basel, Switzerland) · 2024Article
- Ginseng in white and red processed forms: Ginsenosides and cardiac side effects.Food science & nutrition · 2024Article
- Comprehensive Investigation of Ginsenosides in the SteamedMolecules (Basel, Switzerland) · 2024Article
- Structural-Activity Relationship of Rare Ginsenosides from Red Ginseng in the Treatment of Alzheimer's Disease.International journal of molecular sciences · 2023Article
Corrections and comments
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Authors and funding
11 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundTemperature is an essential condition in red ginseng processing. The pharmacological activities of red ginseng under different steam temperatures are significantly different.
methodsIn this study, an ultrahigh-performance liquid chromatography quadrupole time-of-flight tandem mass spectrometry was developed to distinguish the red ginseng products that were steamed at high and low temperatures. Multivariate statistical analyses such as principal component analysis and supervised orthogonal partial least squared discrimination analysis were used to determine the influential components of the different samples.
resultsThe results showed that different steamed red ginseng samples can be identified, and the characteristic components were 20-gluco-ginsenoside Rf, ginsenoside Re, ginsenoside Rg1, and malonyl-ginsenoside Rb1 in red ginseng steamed at low temperature. Meanwhile, the characteristic components in red ginseng steamed at high temperature were 20
conclusionThis study makes the first time that differences between red ginseng steamed under different temperatures and their ginsenosides transformation have been observed systematically at the chemistry level. The results suggested that the identified chemical markers can be used to illustrate the transformation of ginsenosides in red ginseng processing.
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