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Antioxidant and Anticancer Activities of Ginseng Treated with Traditional Rice Wine Steam Process Method

전통적 탁주증자법으로 처리한 홍삼의 일부 항산화 및 항암효과

  • Ye, Eun-Ju (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Kim, Soo-Jung (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Park, Chang-Ho (Dept. of Oriental Medicine Biofood Science, Daegu Haany University) ;
  • Bae, Man-Jong (Dept. of Oriental Medicine Biofood Science, Daegu Haany University)
  • 예은주 (대구한의대학교 한방바이오 식품과학과) ;
  • 김수정 (대구한의대학교 한방바이오 식품과학과) ;
  • 박창호 (대구한의대학교 한방바이오 식품과학과) ;
  • 배만종 (대구한의대학교 한방바이오 식품과학과)
  • Published : 2005.06.01

Abstract

The aim of this study was to develop the new processing method for ginseng. To investigate the efficacy of the new product (the traditional rice wine steamed-red ginseng: RWS-RGS), antioxidant and anticancer effects of RWS-RGS were examined. The DPPH radical scavenging effect of RWS-RGS extracted with ethanol was increased in dose-dependent manner Especially, A3 ($3^{rd}$ traditional rice wine steamed-red ginsengs) exhibited effective DPPH radical scavenging activity. Nitrite scavenging effect of white ginseng (W.G), red ginseng (R.G) and RWS-RGS ($A1\~A9:\;1^{st}$ traditional rice wine steamed-red $ginseng\~9^{th}$ traditional rice wine steamed-red ginseng) were $25.9{\pm}4.4\%,\;12.9{\pm}1.1\%\;and\;26.2{\pm}0.1\~56.1{\pm}0.6\%$ at pH 1.2, respectively. The antitumor effects of W.G, R.G and RWS-RGS (A9) were examined in Hep3B cancer cells. Their growth inhibition against Hep3B cancer cells showed $19.6{\pm}4.5\%,\;54.5{\pm}6.1\%,\;96.3{\pm}2.4\%$ at 5,000 ppm, respectively. These result suggest that the traditional rice wine steamed ginseng will be useful product with antioxidant and antitumor effect.

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