Ethanol extract of lymphanax with gypenoside 17 and ginsenoside Re exerts anti-inflammatory properties by targeting the AKT/NF-κB pathway.

ABSTRACT:

Background

Ginseng is processed into several types such as white ginseng, red ginseng, and black ginseng, according to the processing methods such as drying, steaming, and heating. These processing conditions can change the portion of the useful ingredients. Recently, new processing method was established to develop 'lymphanax', an aged fresh white ginseng prepared under anaerobic condition. This aging process was revealed to increase the content of gypenoside 17 (Gyp17) as well as ginsenoside Re, known to have anti-inflammatory effects. As the next step, therefore, we aimed to investigate the anti-inflammatory activity of lymphanax using its ethanol extract of lymphanax (Lymphanax-EE).

Methods

LC-MS/MS identified the ginsenoside content of lymphanax-EE. A nitric oxide (NO)

SUBMITTER: Choi W 

PROVIDER: S-EPMC11764085 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature