The Benefits of Fermented Red Ginseng

fermented red ginseng

Fermented Red Ginseng is an extract of the ginseng plant, Panax ginseng Meyer, which has been fermented by a probiotic species, Lactobacillus brevis M2. The results of this study showed that the level of ginsenosides in the probiotic-fermented red ginseng was higher than the one in the unfermented red ginseng. In addition, the level of uronic acid was significantly higher in the FRG group compared to the RG group. These results indicate that the probiotic-fermented red ginseng is an effective and uniformly useful red ginseng product.

Using a mouse model, the researchers showed that probiotic-fermented red ginseng has antidiabetic effects. Probiotic-fermented red ginseng also has anti-inflammatory properties, and it decreases inflammatory mRNAs and inflammatory cytokines. Moreover, it is effective against the development of colorectal inflammatory conditions in mice. Its beneficial effect may be related to its ability to inhibit tyrosinase. This enzyme plays an important role in the formation of hyperpigmentation in the skin.

One of the most important clinical benefits of ginseng is its ability to inhibit the tyrosinase enzyme. When tyrosinase is overproduced, it is able to cause hyperpigmentation and wrinkles in the skin. However, probiotic-fermented red ginseng prevents tyrosinase overproduction and it has protective effect against free radical-induced oxidative stress in the liver. Therefore, it might be a good alternative to traditional anti-histamines.

In addition, a randomized double-blind placebo-controlled trial showed that the therapeutic effects of fermented red ginseng were superior to those of the placebo. This resulted in decreased total nasal symptoms score (TNSS) and improved rhino-quality of life (RQoL) in both the experimental and the control groups. Furthermore, the fermented red ginseng group had lower levels of HbA1c and DHEA-S, and higher levels of growth hormone.

Additionally, a Korean researcher, Choi Il-Dong, reported that the absorption of ginsenosides was enhanced in the fermented red ginseng group. The ginsenoside Rh1 is known to have anti-inflammatory and antiallergic properties. Its antioxidant activity was increased in the FRGE, and its phytochemical content was more than doubled as a result of the fermentation process.

Researchers also found that the hydration of red ginseng extract enhanced the bioavailability of ginsenosides and standardized its bioactive composition. After fermentation, the ginsenosides were enzymatically broken down to minor units, and the resulting compounds are absorbed by the body. A standardized HYFRG(tm) ginseng extract breaks down 90% of major red ginsenosides into smaller ones. They then are metabolized through the intestines by bacterial deglycosylation to the bioactive forms. HYFRG(tm) is said to be 115 times more bio-absorbable than other ginseng supplements.

The results of these studies suggest that the use of probiotic-fermented red ginseng can be effective against diabetes, inflammation, and allergies. Moreover, the ginsenosides have the capability to covert saponins to non-saponins. Moreover, they are more effective against the development of lung tumors in mice. Lastly, they also have the ability to inhibit elastase, which is a tyrosinase inhibitor. Finally, they have the ability to inhibit the growth of LPS-induced inflammatory responses in RAW 264.7 cells.