Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by Pediococcus acidilactici KCCM11614P
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0207-y
Abstract: AbstractThis study aimed to improve the antioxidant and nitric oxide scavenging activities of ginseng marc fermented by Pediococcus acidilactici, thereby creating a biofunctional resource with improved anti-inflammatory capability. P. acidilactici was inoculated in 1% ginseng… read more here.
Keywords: oxide scavenging; ginseng marc; marc fermented; nitric oxide ... See more keywords
Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc
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DOI: 10.1007/s13197-021-05002-x
Abstract: Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive compounds such as ginsenosides and dietary fibers. The objective of this study was to investigate effects of baking conditions and formulations on physicochemical… read more here.
Keywords: acceptability; rg3 100; ginseng; ginseng marc ... See more keywords
Preparation of Red Ginseng Marc-Derived Gintonin and Its Application as a Skin Nutrient
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DOI: 10.3390/nu15112574
Abstract: Ginseng is one of the traditional herbal medicines for tonic. Gintonin is a new material derived from white/red ginseng and its lysophosphatidic acids (LPAs) play as a ligand for G protein-coupled LPA receptors. Korean red… read more here.
Keywords: gintonin; red ginseng; ginseng marc; krgm gintonin ... See more keywords