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KMID : 0380620090410010077
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.77 ~ p.81
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Effects of Black Ginseng (9 Times-Steaming Ginseng) on Hypoglycemic Action and Changes in the Composition of Ginsenosides on the Steaming Process
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Kim Suong-Nuen
Kang Shin-Jyung
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Abstract
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This study examined the effects of black ginseng (9 times-steamed ginseng) on hypoglycemic action in streptozotocin-induced diabetic rats as well as changes in ginsenoside composition by the steaming process. As the number of steamingcycles increased, the amounts of crude saponin and most ginsenoside contents decreased, while the amount of ginsenoside-Rg3 and the ratio of PD/PT (=[Rb1+Rb2+Rc+Rd+Rg3]/[Re+Rg1+Rh1]) increased. This ginsenoside composition is aunique characteristic compared to other types of ginseng products. In order to investigate the hypoglycemic effect of theblack ginseng extract, in vivo studies were performed in rats with streptozotocin-induced diabetes. The studies showed thatthe administration of the black ginseng extract decreased high blood glucose levels (more than 300mg/dL) to a normal level(102mg/dL). These results suggest that this black ginseng extract has a significant hypoglycemic effect and can be usedas an anti-diabetic substance for dietary supplements or new drugs.
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KEYWORD
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black ginseng, hypoglycemic action, ginsenoside, diabetes
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