The Role of Ginseng and Its Bioactive Compounds in Aging: Cells and Animal Studies.

IF 12.4 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Annual review of food science and technology Pub Date : 2025-04-01 Epub Date: 2025-02-19 DOI:10.1146/annurev-food-111523-121753

Da-Yeon Lee, Nicole Noren Hooten, Jennifer F O'Connell, Boo-Yong Lee, Yoo Kim

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Abstract

Aging is an inevitable process that is characterized by physiological deterioration and increased vulnerability to stressors. Therefore, the interest in hallmarks, mechanisms, and ways to delay or prevent aging has grown for decades. Natural plant products and their bioactive compounds have been studied as a promising strategy to overcome aging. Ginseng, a traditional herbal medicine, and its bioactive compound, the ginsenosides, have increasingly gained attention because of various pharmacological functions. This review introduces the species, useful parts, characteristics, and active components of ginseng. It primarily focuses on the bioconversion of ginsenosides through the unique steaming and drying process. More importantly, this review enumerates the antiaging mechanisms of ginseng, ginsenosides, and other bioactive compounds, highlighting their potential to extend the health span and mitigate age-related diseases based on twelve representative hallmarks of aging.

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人参及其生物活性化合物在衰老中的作用：细胞和动物研究。

衰老是一个不可避免的过程，其特征是生理机能的退化和对压力的脆弱性增加。因此，人们对延缓或预防衰老的标志、机制和方法的兴趣已经增长了几十年。天然植物产品及其生物活性化合物已被研究作为一种有前途的策略来克服衰老。人参作为一种传统的中草药，其生物活性成分人参皂苷因其多种药理作用而日益受到人们的重视。本文介绍了人参的种类、有益部位、特性及有效成分。它主要关注人参皂苷通过独特的蒸汽和干燥过程的生物转化。更重要的是，本文列举了人参、人参皂苷和其他生物活性化合物的抗衰老机制，强调了它们在延长健康寿命和减轻衰老相关疾病方面的潜力。

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来源期刊

Annual review of food science and technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

22.40

自引率

0.80%

发文量

审稿时长

>12 weeks

期刊介绍： Since 2010, the Annual Review of Food Science and Technology has been a key source for current developments in the multidisciplinary field. The covered topics span food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; and applications of biotechnology and nanomaterials in food systems.

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