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.