Antioxidant and Anticancer Activities of Ginseng Treated with Traditional Rice Wine Steam Process Method
2005
Ye, E.J. (Daegu Haany University, Gyeongsan, Republic of Korea), E-mail: [email protected] | Kim, S.J. (Daegu Haany University, Gyeongsan, Republic of Korea) | Park, C.H. (Daegu Haany University, Gyeongsan, Republic of Korea) | Bae, M.J. (Daegu Haany University, Gyeongsan, Republic of Korea)
The aim of this study was to develop the new processing method for ginseng. To investigate the efficacy of the new product (the traditional rice wine steamed-red ginseng: RWS-RGS), antioxidant and anticancer effects of RWS-RGS were examined. The DPPH radical scavenging effect of RWS-RGS extracted with ethanol was increased in dose-dependent manner. Especially, A3 (3∨rd traditional rice wine steamed-red ginsengs) exhibited effective DPPH radical scavenging activity.
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