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Aged ginseng (Panax ginseng Meyer) reduces blood glucose levels and improves lipid metabolism in high fat diet-fed mice

Food Science and Biotechnology volume 25, pages 267–273 (2016)Cite this article

Abstract

Aged ginseng is unpeeled ginseng root that has been dried and heat-treated in an oven at 80°C for 14 days. The effects of aged ginseng, in comparison with white and red ginseng, on the lipid and glucose metabolism in high fat-fed mice were investigated. C57BL/6N mice were randomly divided into six dietary groups of normal control, high fat, and high fat supplemented with white, red, aged four-year old, and aged five-year old ginseng. After 8 weeks, ginseng counteracted high fat dietinduced body weight gain, hyperlipidemia, and hyperglycemia via a mechanism involving modulation of hepatic lipogenesis, adipokine production, and glucose-regulating enzyme activities. Aged ginseng showed greater antihyperlipidemic and antihyperglycemic activities than white ginseng and exhibited physiological effects similar to red ginseng, perhaps due to a relatively high ginsenoside content. Aged ginseng can be beneficial as a functional food.

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Affiliations

  1. Division of Plant Biosciences, Kyungpook National University, Daegu, 41566, Korea

    Sang Chul Lee

  2. Department of Food Science and Nutrition, Brain Korea 21 Plus, Kyungpook National University, Daegu, 41566, Korea

    Soo Im Chung, Su Jin Nam, Mingze Xu & Mi Young Kang

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  1. Soo Im Chung
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  2. Su Jin Nam
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Correspondence to Sang Chul Lee.

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Chung, S.I., Nam, S.J., Xu, M. et al. Aged ginseng (Panax ginseng Meyer) reduces blood glucose levels and improves lipid metabolism in high fat diet-fed mice. Food Sci Biotechnol 25, 267–273 (2016). https://doi.org/10.1007/s10068-016-0039-1

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  • DOI: https://doi.org/10.1007/s10068-016-0039-1

Keywords

  • aged ginseng
  • red
  • lipid
  • glucose