Phytochemistry of Red Ginseng, a Steam-Processed Panax ginseng.

The American journal of Chinese medicine Pub Date : 2024-01-01 Epub Date: 2024-02-14 DOI:10.1142/S0192415X24500022
Chong-Zhi Wang, Chun-Feng Zhang, Qi-Hui Zhang, Chun-Su Yuan
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Abstract

Asian ginseng, the root of Panax ginseng C.A. Meyer, occupies a prominent position in the list of best-selling natural products in the world. There are two major types of ginseng roots: white ginseng and red ginseng, each with numerous preparations. White ginseng is prepared by air-drying fresh Asian ginseng roots after harvest. Red ginseng is prepared by steaming roots in controlled conditions using fresh or raw Asian ginseng. Red ginseng is commonly used in Asian countries due to its unique chemical profile, different therapeutic efficacy, and increased stability. Compared with the widespread research on white ginseng, the study of red ginseng is relatively limited. In this paper, after a botanical feature description, the structures of different types of constituents in red ginseng are systematically described, including naturally occurring compounds and those resulting from the steam processing. In red ginseng phytochemical studies, the number of published reports on ginsenosides is significantly higher than that for other constituents. Up to now, 57 ginsenosides have been isolated and characterized in red ginseng. The structural transformation pathways during steaming have been summarized. In comparison with white ginseng, red ginseng also contains other constituents, including polyacetylenes, Maillard reaction products, other types of glycosides, lignans, amino acids, fatty acids, and polysaccharides, which have also been presented. Appropriate analytical methods are necessary for differentiating between unprocessed white ginseng and processed red ginseng. Specific marker compounds and chemical profiles have been used to discriminate red ginseng from white ginseng and adulterated commercial products. Additionally, a brief phytochemical profile comparison has been made between white ginseng and black ginseng, and the latter is another type of processed ginseng prepared from white or red ginseng by steaming several times. In conclusion, to ensure the safe and effective use of red ginseng, phytochemical and analytical studies of its constituents are necessary and even crucial.

红参(一种蒸汽加工的三七)的植物化学。
亚洲人参(Panax ginseng C.A. Meyer 的根)在全球最畅销的天然产品排行榜上占据重要位置。人参根有两种主要类型:白参和红参,每种都有许多制剂。白参的制备方法是将收获后的新鲜亚洲人参根风干。红参是在受控条件下使用新鲜或未加工的亚洲人参根部蒸制而成。红参由于其独特的化学成分、不同的疗效和更高的稳定性,在亚洲国家被普遍使用。与对白参的广泛研究相比,对红参的研究相对有限。本文在介绍了红参的植物学特征后,系统地描述了红参中不同类型成分的结构,包括天然存在的化合物和蒸汽加工产生的化合物。在红参植物化学研究中,关于人参皂苷的公开报道数量明显高于其他成分。迄今为止,已从红参中分离并鉴定出 57 种人参皂苷。对蒸煮过程中的结构转化途径进行了总结。与白参相比,红参还含有其他成分,包括聚乙炔、Maillard 反应产物、其他类型的苷、木脂素、氨基酸、脂肪酸和多糖。要区分未经加工的白参和经过加工的红参,必须采用适当的分析方法。特定的标记化合物和化学特征已被用来区分红参和白参以及掺假的商业产品。此外,还对白参和黑参进行了简单的植物化学成分比较,后者是由白参或红参经多次蒸煮制成的另一种加工人参。总之,为了确保安全有效地使用红参,对其成分进行植物化学和分析研究是必要的,甚至是至关重要的。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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