Abstract
Red ginseng and fermented red ginseng were prepared, and their composition of ginsenosides and antiischemic effect were investigated. When ginseng was steamed at 98-100°C for 4 h and dried for 5 h at 60°C, and extracted with alcohol, its main components were ginsenoside Rg3> ginsenoside Rb1> ginsenoside Rb2. When the ginseng was suspended in water and fermented for 5 days by previously culturedBifidobacterium H-1 and freeze-dried (fermented red ginseng), its main components were compound K> ginsenoside Rg3≥ ginsenoside Rh2. Orally administered red ginseng extract did not protect ischemia-reperfusion brain injury. However, fermented red ginseng significantly protected ischemica-reperfusion brain injury. These results suggest that ginsenoside Rh2 and compound K, which was found to be at a higher content in fermented red ginseng than red ginseng, may improve ischemic brain injury.
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Bae, EA., Hyun, YJ., Choo, MK. et al. Protective effect of fermented Red ginseng on a transient focal ischemic rats. Arch Pharm Res 27, 1136–1140 (2004). https://doi.org/10.1007/BF02975119
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DOI: https://doi.org/10.1007/BF02975119