ArticleCurrent research in food science2024
Ameliorative effect of total ginsenosides from heat-treated fresh ginseng against cyclophosphamide-induced liver injury in mice.
Article in Current research in food science, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Nrf2 as a therapeutic target of ginseng: A comprehensive review from preclinical evidence to clinical applications.Journal of ginseng research · 2026Review
- Hepatoprotective effects of ginsenoside RbChinese herbal medicines · 2026Article
- Antibacterial and antioxidant activity of ginsenosides from ginseng rootlets and their application in beef preservation.World journal of microbiology & biotechnology · 2026Article
- Ingestion of Artemisia argyit essential oil combats Salmonella pullorum infections by altering gut microbiota composition in chicks.Veterinary research · 2025Article
- Protective effect of ginseng extract and total ginsenosides on hematopoietic stem cell damage by inhibiting cell apoptosis and regulating the intestinal microflora.International journal of molecular medicine · 2025Article
- Optimization of the Homogenization Process of Ginseng Superfine Powder to Improve Its Powder Characteristics and Bioavailability.Foods (Basel, Switzerland) · 2024Article
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Authors and funding
11 authors.
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Abstract
This study evaluated the effect of heat treatment on the conversion of ginsenoside and the ameliorative effect of heat-treated total ginsenoside (HG) from fresh ginseng on cyclophosphamide (CTX)-induced liver injury. LC-MS analysis revealed that the content of rare ginsenosides increased markedly after heat treatment. HG significantly attenuated CTX-induced hepatic histopathological injury in mice. Western blotting analysis showed that untreated total ginsenoside (UG) and HG regulated the Nrf2/HO-1 and TLR4/MAPK pathways. Importantly, these results may be relevant to the modulation of the intestinal flora. UG and HG significantly increased the short-chain fatty acids (SCFAs)-producing bacteria
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