Steaming of ginseng at high temperature enhances biological activity

The present study was performed to evaluate the effect of steaming ginseng at a temperature over 100 degreesC on its chemical constituents and biological activities. Raw ginseng was steamed at 100, 110, and 120 degreesC for 2 h using an autoclave. The ginseng steamed at 120 degreesC was more potent in its ability to induce endothelium-dependent relaxation. Steaming the raw ginseng at 120 degreesC also remarkably increased the radical-scavenging activity. Ginsenosides F-4, Rg(3), and Rg(5), which were not present in raw ginseng, were produced after steaming. Ginsenosides Rg(3) and Rg(5) were the most abundant ginsenosides in the ginseng steamed at 120 degreesC, accounting for 39% and 19% of all ginsenosides, respectively.