The effect of ginseng supplementation and health outcomes: A GRADE-assessed systematic review and meta-analysis of randomized controlled trials

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-05-14 DOI:10.1016/j.jff.2025.106879

Xu Huang , Mahdi Daneshi , Maryam Falahatzadeh , Mahsa Rounagh

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Abstract

Ginseng, a widely used herbal remedy, has been proposed to possess cardiometabolic benefits. However, the findings regarding its effects on health outcomes remain inconsistent. This meta-analysis aimed to assess ginseng supplementation's impact on health outcomes. A comprehensive literature search was conducted across multiple databases to identify RCTs evaluating the effect of ginseng supplementation. Forty-four RCTs encompassing 56 intervention arms were included. Ginseng supplementation significantly reduced IL-6 levels (WMD = −2.03 pg/mL; 95 % CI: −3.12 to −0.93; p < 0.001). No significant effects were observed on body weight (WMD = −0.52 kg; 95 % CI: −1.47 to 0.44), BMI (WMD = −0.035 kg/m²; 95 % CI: −0.148 to 0.079), waist circumference, systolic or diastolic blood pressure, or lipid profiles including total cholesterol, triglycerides, HDL-C, and LDL-C. The beneficial effects of ginseng supplementation on SBP and DBP were shown after sensitivity analysis. Ginseng supplementation may improve inflammatory profiles by lowering IL-6 and enhancing adiponectin, but it does not appear to significantly influence anthropometric measures, and lipid profiles. Further well-designed, long-term trials are warranted.

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人参补充剂对健康结果的影响：一项grade评价的随机对照试验的系统评价和荟萃分析

人参是一种广泛使用的草药，被认为对心脏代谢有好处。然而，关于其对健康结果的影响的研究结果仍然不一致。本荟萃分析旨在评估人参补充剂对健康结果的影响。在多个数据库中进行了全面的文献检索，以确定评估人参补充剂效果的随机对照试验。共纳入44项随机对照试验，涉及56个干预组。人参显著降低IL-6水平(WMD =−2.03 pg/mL；95% CI:−3.12 ~−0.93；p & lt;0.001)。对体重无显著影响(WMD = - 0.52 kg；95%置信区间:1.47−0.44),BMI(大规模杀伤性武器=−0.035 kg / m2;95% CI: - 0.148 ~ 0.079)，腰围，收缩压或舒张压，或脂质谱，包括总胆固醇，甘油三酯，HDL-C和LDL-C。敏感性分析显示人参对收缩压和舒张压的有益作用。人参补充剂可能通过降低IL-6和提高脂联素来改善炎症谱，但它似乎没有显著影响人体测量和脂质谱。进一步精心设计的长期试验是有必要的。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.