홍삼의 유효성분인 진세노사이드(인삼사포닌)는 사람의 장내에 있는 미생물에 의해 분해되어 체내로 흡수됩니다. 최근 연구결과에 의하면 개인별로 사포닌을 분해하는 장내 미생물의 보유 유무와 그 정도에 따라 복용 후 효과의 차이가 나타난다고 알려져 있습니다(한국 식품영양과학회).
발효홍삼은 이러한 사포닌 흡수의 개인차를 극복하기 위해 홍삼을 효소,효모로 발효시킨 것으로 사포닌의 극성성분을 비극성성분으로 전환하여 체내흡수율을 증가시킵니다.
As a special medicinal plant, ginseng is originally from Korea and has been widely used for the recovery of physical strength, boosting immune system and so on. Various efficacies of ginseng have been reported by academic journals, however, main functionalities to improve immunity, blood circulation by inhibiting platelet aggregation, relive fatigue and improve a memory are registered on the KFDA. In the course of manufacturing red-ginseng, ginseng has been physicochemically converted and produced specific substances such as Rg3, Rh2, Rh1, etc. which have never been discovered in ginseng.
When people take red-ginseng, the most important ingredient of saponin (Ginsenoside) is not directly absorbed in stomach, but being absorbed into blood by the activation of germs in intestines and then show its medicinal effect. Depending on one’s dietary habit, number of intestinal germs may vary as well as the rate of absorption. It is known that about 20% may not be absorbed in intestines and such a person may be little effect even if red-ginsengs is taken.
Hence, currently we have developed a fermented red-ginseng that can be effectively used by such a person(Method for preparing enzyme-treated fermented red ginseng, enzyme-treated fermented red ginseng extract using the method and food composition comprising the extract). The red ginseng is made by fermented and enzyme-treated advance to reduce and improve the individual differences in absorption and for everyone to enjoy its benefits of red ginseng.
|Red Ginseng||Fermented Red Ginseng|