title: Changes in ginsenoside composition of ginseng berry extracts after a microwave and vinegar process.
abstract: MGB-20 findings show that the ginseng berry extracts that had been processed with microwave and vinegar for 20 min peaked in the level of ginsenoside Rg2 (2.28%) and Rh1 (1.28%). MGB-1 peaked in the level of ginsenoside Rg3 (1.13%) in the ginseng berry extract processed with microwave and vinegar for 1 min.
authors.affiliation: College of Pharmacy, Sookmyung Women's University, Seoul 140-742, Korea.
authors.forename: Shin-Jung
authors.initials: SJ
authors.lastname: Kim
authors.forename: Ju-Duck
authors.initials: JD
authors.lastname: Kim
authors.forename: Sung-Kwon
authors.initials: SK
authors.lastname: Ko
keywords: Berry; Microwave; Panax ginseng; Rg2; Vinegar