title: Heat processing decreases Amadori products and increases total phenolic content and antioxidant activity of Korean red ginseng.
abstract: The functional properties of Korean red ginseng (KRG) are known to be dependent upon the extent of heat processing. We demonstrated that repeated heat processing in the preparation of KRG decreased its arginyl-fructosyl-glucose (AFG) content and metal chelating capacity. On the other hand, the total phenolic compound content, in vitro peroxyl radical scavenging ability, and cellular peroxyl and hydroxyl radical scavenging ability increased with repeated heat processing. The peroxyl radical scavenging ability of KRG may be due to the total phenolic compound content. The hydroxyl radical scavenging ability of KRG seems to result mainly from the chelating ability of Amadori compounds such as arginyl-fructose and AFG. The protective ability of KRG against Cu²(+)-induced oxidative stress in hepatoma HepG2 cells may be due to permeability into the cell membrane rather than antioxidant activity. These results can be used to predict the physiological functions of KRG in in vivo models.
authors.affiliation: Department of Food and Nutrition, Hannam University, Daejeon, Republic of Korea.
authors.forename: Gyo-Nam
authors.initials: GN
authors.lastname: Kim
authors.forename: Jung-Sook
authors.initials: JS
authors.lastname: Lee
authors.forename: Ji-Hye
authors.initials: JH
authors.lastname: Song
authors.forename: Chang-Ho
authors.initials: CH
authors.lastname: Oh
authors.forename: Young-In
authors.initials: YI
authors.lastname: Kwon
authors.forename: Hae-Dong
authors.initials: HD
authors.lastname: Jang
mesh_terms: D000975:Antioxidants / Q000032:analysis / Q000737:chemistry / Q000494:pharmacology*; D001120:Arginine / Q000031:analogs & derivatives / Q000032:analysis; D002470:Cell Survival / Q000187:drug effects; D002614:Chelating Agents / Q000032:analysis / Q000737:chemistry; D004187:Disaccharides / Q000032:analysis; D016166:Free Radical Scavengers / Q000032:analysis / Q000737:chemistry; D005632:Fructose / Q000031:analogs & derivatives / Q000032:analysis; D056945:Hep G2 Cells; D006358:Hot Temperature; D006801:Humans; D017665:Hydroxyl Radical / Q000737:chemistry; D015416:Maillard Reaction; D008518:Medicine, East Asian Traditional; D018384:Oxidative Stress / Q000187:drug effects; D005894:Panax / Q000737:chemistry*; D010545:Peroxides / Q000737:chemistry; D010636:Phenols / Q000032:analysis* / Q000494:pharmacology; D010936:Plant Extracts / Q000737:chemistry* / Q000494:pharmacology*; D018517:Plant Roots / Q000737:chemistry*; D028561:Transition Elements / Q000737:chemistry
chemical_list: D000975:Antioxidants; D002614:Chelating Agents; D004187:Disaccharides; D016166:Free Radical Scavengers; D010545:Peroxides; D010636:Phenols; D010936:Plant Extracts; D028561:Transition Elements; D005632:Fructose; C049375:perhydroxyl radical; D017665:Hydroxyl Radical; D001120:Arginine