Ginseng

Wild ginseng (Korean: 산삼; Hanja: 山蔘; RR: sansam; lit. mountain ginseng) grows naturally in mountains and is hand-picked by gatherers known as simmani (심마니).[12]The wild ginseng plant is now extinct in China and endangered globally. This is due to high demand for the product in recent years, leading to the harvesting of wild plants faster than they can grow and reproduce (a wild ginseng plant can take years to reach maturity). Wild ginseng can be processed to be red or white ginseng.

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  Wild Korean ginseng (P. ginseng)
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  Wild American ginseng (P. quinquefolius)

Cultivated ginseng (Korean: 인삼; Hanja: 人蔘; RR: insam; lit. human ginseng) is less expensive compared to rarely available wild ginseng.[12]

Wild cultivated ginseng (Korean: 장뇌삼; Hanja: 長腦蔘; RR: jangnoesam) is planted on mountains by humans and is allowed to grow like wild ginseng.

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  Cultivated Korean ginseng (P. ginseng)
• 
  Cultivated American ginseng (P. quinquefolius)

Fresh ginseng (Korean: 수삼; Hanja: 水蔘; RR: susam; lit. water ginseng), also called "green ginseng", is non-dried raw product.[15] Its use is limited by availability.

• 
  Fresh ginseng (P. ginseng)

White ginseng (Korean: 백삼; Hanja: 白蔘; RR: baeksam; lit. white ginseng) is peeled and dried ginseng.[15] White ginseng is fresh ginseng which has been dried without being heated. It is peeled and dried to reduce the water content to 12% or less. White ginseng air-dried in the sun may contain less of the therapeutic constituents. Enzymes contained in the root may break down these constituents in the process of drying. Drying in the sun bleaches the root to a yellowish-white color.

Red ginseng (traditional Chinese: 紅蔘; simplified Chinese: 红参; pinyin: hóngshēn; Korean: 홍삼; romaja: hongsam; "red ginseng") is steamed and dried ginseng, which has reddish color.[15] Red ginseng is less vulnerable to decay than white ginseng.[16] It is ginseng that has been peeled, heated through steaming at standard boiling temperatures of 100 °C (212 °F), and then dried or sun-dried. It is frequently marinated in an herbal brew which results in the root becoming extremely brittle.

• 
  Red ginseng (P. ginseng)

The root is most often available in dried form, either whole or sliced. Ginseng leaf, although not as highly prized, is sometimes also used.

In Korean cuisine, ginseng is used in various banchan (side dishes) and guk (soups), as well as tea and alcoholic beverages. Ginseng-infused tea and liquor, known as insamcha (literally "ginseng tea") and insamju ("ginseng liquor") is consumed.

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  Insam-twigim (ginseng fritters)
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  Samgye-tang (ginseng chicken soup)
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  Insam-cha (ginseng tea) and yugwa (rice puffs)
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  Insam-ju (ginseng liquor)
• 
  Sansam-ju (wild ginseng liquor)

Although ginseng is commonly sold as a dietary supplement, concerns have been raised about manufactured ginseng products containing toxic metals or filler materials, such as rice or wheat.[5][18]

In 2012, Chinese health regulators reclassified ginseng root as a dietary herb that can be used in health foods without prior approval, as long as no specific health claims are made for it; previously, it had been classified as an herbal drug whose inclusion in health foods required prior approval and licensing [19]. Ginseng-infused teas and energy drinks are consumed today in China and neighboring countries as a kind of tonic for vitality, especially by men 50 and older, who might use them on a daily basis. Sliced bits of the dried root are also used in soups and other hot dishes.

Although ginseng has been used in traditional medicine for centuries, modern research is inconclusive about its biological effects.[4][20] Preliminary clinical research indicates possible effects on memory, fatigue, menopause symptoms, and insulin response in people with mild diabetes.[2][4] Out of 44 studies examined between 2005–2015, 29 showed positive, limited evidence, and 15 showed no effects.[21] As of 2017, there is insufficient evidence to indicate that ginseng has any health effects.[4][21] However ginsenosides, unique phytochemicals of the Panax species, are being studied for their potential biological properties.[4][21]

Although the roots are used in traditional Chinese medicine, the leaves and stems contain larger quantities of the phytochemicals than the roots, and are easier to harvest.[22] The constituents include steroid saponins known as ginsenosides,[23] but the effects of these ginseng compounds have not been studied with high-quality clinical research as of 2019, and therefore remain unknown.[2][4][20][21]

As of 2019, the United States FDA and Federal Trade Commission have issued numerous warning letters to manufacturers of ginseng dietary supplements for making false claims of health or anti-disease benefits, stating that the "products are not generally recognized as safe and effective for the referenced uses" and are illegal as unauthorized "new drugs" under federal law.[24][25][26]

The common ginsengs (P. ginseng and P. quinquefolia) are generally considered to be relatively safe even in large amounts.[30] One of the most common and characteristic symptoms of an acute overdose of P. ginseng is bleeding. Symptoms of mild overdose may include dry mouth and lips, excitation, fidgeting, irritability, tremor, palpitations, blurred vision, headache, insomnia, increased body temperature, increased blood pressure, edema, decreased appetite, dizziness, itching, eczema, early morning diarrhea, bleeding, and fatigue.[10][30]

Symptoms of severe overdose with P. ginseng may include nausea, vomiting, irritability, restlessness, urinary and bowel incontinence, fever, increased blood pressure, increased respiration, decreased sensitivity and reaction to light, decreased heart rate, cyanotic (blue) facial complexion, red facial complexion, seizures, convulsions, and delirium.[10][30]