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Ginsenosides Rg5 and Rk1, the skin-whitening agents in black ginseng

Journal of functional foods : the official journal of the International Society for Nutraceuticals & Functional Foods, v.45, 2018년, pp.67 - 74  

Jin, Yan (Korea Food Research Institute) ,  Kim, Ji Hye (School of Food Science and Biotechnology, Kyungpook National University) ,  Hong, Hee-Do (Korea Food Research Institute) ,  Kwon, Jeonghun (School of Life Sciences and Biotechnology, Kyungpook National University) ,  Lee, Eun Jung (Korea Food Research Institute) ,  Jang, Mi (Korea Food Research Institute) ,  Lee, Sung-Young (The Hormel Institute, University of Minnesota) ,  Han, Ah-Ram (Korea Food Research Institute) ,  Nam, Tae Gyu (Korea Food Research Institute) ,  Hong, Seok Kyu (Department of Food Service and Culinary Management, Kyonggi University) ,  Huh, Tae-Lin (School of Life Sciences and Biotechnology, Kyungpook National University) ,  Kang, Nam Joo (School of Food Science and Biotechnology, Kyungpook National Universit) ,  Lim, Tae-Gyu

Abstract AI-Helper 아이콘AI-Helper

Abstract Ginseng (Panax ginseng Meyer) is widely used to treat various chronic disorders. Black ginseng is obtained by repeated steaming and drying of raw ginseng, which turn it black and convert the ginsenoside compounds present into more potent bioactive ingredients. The effects of a black ginsen...

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