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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.51 no.1, 2019년, pp.70 - 80
강보빈 (고려대학교 보건과학대 의생명융합과학과) , 김채영 (고려대학교 보건과학대 의생명융합과학과) , 황지수 (고려대학교 보건과학대 의생명융합과학과) , 최현선 (서울여자대학교 식품공학과)
The aim of this study was to investigate the effects of red ginseng-derived non-saponin fraction (NSF) on inflammatory responses and monocyte-to-macrophage differentiation in RAW264.7 and THP-1. NSF effectively inhibited inflammatory responses by downregulating nitric oxide (NO) production and prote...
핵심어 | 질문 | 논문에서 추출한 답변 |
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증기로 찌는 과정을 거쳐 홍삼은 어떤 효과가 나타나는가? | 인삼은 가공방법에 따라 홍삼과 백삼으로 나뉘며 높은 온도에서 증기로 찌는 과정을 거친 것을 홍삼이라 부른다. 이러한 과정을 거치면서 인삼 특유의 사포닌 성분인 진세노사이드의 양과 조성이 더 우수하게 전환되는 것으로 알려져 있다(Nam, 2005). 많은 연구에서 홍삼은 다양한 생리활성을 갖는 것으로 보고되고 있다. | |
인삼이란 무엇인가? | 인삼(Panax ginseng C. A. Meyer)은 인삼 속에 속하는 다년생 식물의 뿌리로서 오랫동안 건강유지, 체력보강 등의 목적으로 민간약초로 사용되어 왔다(Chang, 2003; Chang 등, 2006). 특히 한국의 인삼은 그 약효와 성분이 미국이나 중국의 인삼보다 훨씬 뛰어난 것으로 알려져 있다(Chang, 2003; Chang 등, 2006). | |
인삼은 가공방법에 따라 어떻게 나뉘는가? | 특히 한국의 인삼은 그 약효와 성분이 미국이나 중국의 인삼보다 훨씬 뛰어난 것으로 알려져 있다(Chang, 2003; Chang 등, 2006). 인삼은 가공방법에 따라 홍삼과 백삼으로 나뉘며 높은 온도에서 증기로 찌는 과정을 거친 것을 홍삼이라 부른다. 이러한 과정을 거치면서 인삼 특유의 사포닌 성분인 진세노사이드의 양과 조성이 더 우수하게 전환되는 것으로 알려져 있다(Nam, 2005). |
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