Foreword:

For centuries, Korean ginseng has been widely used as a tradi- tional herbal medicine in Korea, China and Japan. Records of the pharmacological effects of Korean ginseng appeared in the early medicinal books of Korea and China such as 「Sehnnongbenca jing」, 「Shanghanlun」, 「Bangyakhabpyun」, and 「Dongeuibogam」. Korean red ginseng is a globally renowned traditional herb that has long been used by the Korean people. The effects of red gin- seng have been evidenced by a long history of its use as well as by ever-increasing demand throughout the world for its beneficent quality. Eminent research scientists everywhere are engaged in red ginseng research relating to medical, pharmacological, and biological applications. 

The chemical composition of red ginseng is closely related to its efficacy. Red ginseng is used globally, including in Asia, to improve the health of people, and is one among Korea's repre- sentative healthy functional foods. With recent developments in science and technology, new chemical components of red ginseng and their varying efficacies are being revealed. Accordingly, phys- iological experiments and clinical studies are being conducted to understand the pharmacological efficacy provided by the in- gredients contained in red ginseng extract. However, the data on the chemical compositions of Korean red ginseng were published approximately 30 years ago, and must be updated for current studies. This book presents an updated overview on the chemical composition of red ginseng.

The representative active ingredient in red ginseng has been found to be saponin. However, non-saponin effective ingredients have recently been discovered and therefore, the effective components of red ginseng are considered to be both saponin and non-sapo- nin ingredients. Both saponin and non-saponin compounds influ- ence the efficacy of red ginseng, and both must be consumed for optimal action. Additionally, unlike pharmaceuticals, red ginseng is not a single substance but a natural product. The traditional oriental medical approach utilizes natural products, whereas the western approach uses a single substance. Therefore, the methods utilized are different. Therefore, the oriental complementary theo- ry, which states that medicine and food have the same root, must be understood and applied.

The author believes that this updated information on Korean red ginseng will be useful to researchers worldwide and the ginseng industry. Simultaneously, the author hopes that Korean red gin- seng will contribute to improving the health of people globally.

Table of Contents:

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Chapter 1 Introduction

Chapter 2 Characteristics of Korean Red Ginseng

 1   Origin of Korean ginseng                                              

 2   Cultivation history                                                          

 3   Morphological characteristics                                  

 4   Distribution of ginseng worldwide                         

 5   Ginseng cultivation by country                                 

 6   Korean red ginseng efficacy                                        

 7   Food functionlity of red ginseng                               

 8   Korean red ginseng monograph                              

 9   History of medical use of red ginseng       

Chapter 3 Processing of Red Ginseng                             

 1   Types of ginseng                                                              

 2   Discovery of red ginseng                                              

 3   Red ginseng processing                            

Chapter 4 Chemical Composition                                           

 1   Saponin (ginsenoside)                                                

 2   Non-saponins                                                            

  (1) Polyacetylene                                                      

  (2) Polysaccharide component                                  

  (3) Arginine and amino sugars                                  

  (4) Phenol Component                                             

  (5) Protein                                                                 

  (6) Flavor ingredients                                               

  (7) Red GinsenCONTENTS 

Chapter 5 Safety and stability of Korean red ginseng 

 1  Safety 

 2  Quality stability 

 3  Method and amount of red ginseng intake