red ginseng

Red ginseng is a cooked product of ginseng, and its processing method is through soaking, cleaning, sorting, steaming, airing and drying. In the steaming process of red ginseng, chemical reaction will occur due to heat treatment, and the composition will change. It will produce new components that are not available in ginseng and white ginseng, that is, G-Rh2, Panaxytriol, maltol and so on, which are unique physiological active substances of red ginseng. G-Rh2 and Panaxytriol can inhibit the growth of cancer cells, and maltol has antioxidant effect. The dried red ginseng is ruddy in color and fragrant in smell. Compared with white ginseng, red ginseng is denser, stronger and better in storage. Red ginseng has the functions of invigorating qi, nourishing yin, benefiting blood, promoting fluid production, strengthening heart, strengthening stomach and calming down. There is no strict difference between red ginseng and white ginseng, but it is generally believed that red ginseng is stronger than white ginseng in tonifying deficiency. Taking red ginseng for a long time can improve human immunity, anti-fatigue, anti-radiation, inhibit tumor and adjust human endocrine system. Ginseng Rubra is suitable for the elderly and those who have been ill for a long time. Ginseng Rubra has the characteristics of strong fire, strong foot and strong efficacy, and is the first choice for people with yin deficiency and yang deficiency. Ginseng Rubra is widely used in medicine to treat collapse or strengthen tonic.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)