ArticleFood science and biotechnology2017
Bioconversion, health benefits, and application of ginseng and red ginseng in dairy products.
Article in Food science and biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Antibacterial and antioxidant activity of ginsenosides from ginseng rootlets and their application in beef preservation.World journal of microbiology & biotechnology · 2026Article
- Microbial Fermentation Affects the Structure-Activity Relationship of Bioactive Compounds in Ginseng and Its Applications in Fermentation Products: A Review.Foods (Basel, Switzerland) · 2025Review
- Recent Research on the Role of Phytochemicals from Ginseng in Management of Osteosarcoma, Osteoporosis, and Osteoarthritis.Nutrients · 2025Review
- Application of probiotic bacteria in ginsenoside bioconversion and enhancing its health-promoting benefits: a review.Food science and biotechnology · 2025Review
- The Hepatoprotective Effects of Ginsenoside from Ginseng: A Review of Molecular Mechanisms and Therapeutic Potentials.Current pharmaceutical biotechnology · 2025Review
- Structural characterization and immunostimulant activities of polysaccharides fractionated by gradient ethanol precipitation method fromFrontiers in pharmacology · 2024Article
- β-Glucosidase and Its Application in Bioconversion of Ginsenosides inBioengineering (Basel, Switzerland) · 2023Review
- Remarkable impact of commercial sterilizing on ginsenosides transformation in fresh ginseng pulp based on widely targeted metabolomics analysis.Food chemistry: X · 2022Article
- Production of Minor Ginsenoside CK from Major Ginsenosides by Biotransformation and Its Advances in Targeted Delivery to Tumor Tissues Using Nanoformulations.Nanomaterials (Basel, Switzerland) · 2022Review
- Increases in Ginsenoside Rg3, Compound K, and Antioxidant Activity of Cultivated WildFoods (Basel, Switzerland) · 2022Article
- Effects of white ginseng on quality characteristics and volatile flavor compounds of roast chickens.Journal of food science and technology · 2022Article
- Ginsenoside Rf Enhances Exercise Endurance by Stimulating Myoblast Differentiation and Mitochondrial Biogenesis in C2C12 Myotubes and ICR Mice.Foods (Basel, Switzerland) · 2022Article
- Studies on Bioactive Components of Red Ginseng by UHPLC-MS and Its Effect on Lipid Metabolism of Type 2 Diabetes Mellitus.Frontiers in nutrition · 2022Article
- Species discrimination of novel chloroplast DNA barcodes and their application for identification ofPhytoKeys · 2022Article
- Diversity of Ginsenoside Profiles Produced by Various Processing Technologies.Molecules (Basel, Switzerland) · 2020Review
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Ginseng and red ginseng are popular as functional foods in Asian countries such as Korea, Japan, and China. They possess various pharmacologic effects, including antioxidant, anti-inflammatory, anti-cancer, anti-obesity, and anti-viral activities. Ginsenosides are a class of pharmacologically active components in ginseng and red ginseng. Major ginsenosides are converted to minor ginsenosides, which have better bioavailability and cellular uptake, by microorganisms and enzymes. Studies have shown that ginseng and red ginseng can affect the physicochemical and sensory properties, ginsenosides content, and functional properties of dairy products. In addition, lactic acid bacteria in dairy products can convert into minor ginsenosides and ginseng and red ginseng improve functionality of products. This review will discuss the characteristics of ginseng and red ginseng, and their bioconversion, functionality, and application in dairy products.
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