Remarkable impact of amino acids on ginsenoside transformation from fresh ginseng to red ginseng

ConclusionAmino acids can remarkably affect the acidity of P. ginseng sample by altering the pH value. They were the main influential factors for the ginsenoside transformation. These results are useful in elucidating why and how steaming induces the structural change of ginsenoside in P. ginseng, and also provides an effective and green approach to regulate the ginsenoside conversion using amino acids during the steaming process.
Source: Journal of Ginseng Research - Category: Complementary Medicine Source Type: research