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In Vitro and In Vivo Antioxidant Activity of Aged Ginseng (Panax ginseng)
Fresh ginseng roots were aged in an oven at 80°C for 14 d. The in vitro and in vivo antioxidant activities of this aged ginseng, in comparison with those of the white and red ginsengs, were evaluated. In in vitro antioxidant assays, the ethanolic extracts from aged ginseng showed significantly highe...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Korean Society of Food Science and Nutrition
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4827631/ https://www.ncbi.nlm.nih.gov/pubmed/27069902 http://dx.doi.org/10.3746/pnf.2016.21.1.24 |