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ginseng (food) — Ingredient · Foodgeist
Ingredient
ginseng
root of plants in the genus Panax
About
root of plants in the genus Panax
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×6
aromatic×6
mint×4
camphoraceous×4
grassy×4
pungent×4
cooling×3
menthol×3
Taste profile
Derived from this ingredient's compounds · measured taste classes
Ranked across every axis at once: shared flavor chemistry, real-recipe co-use, novel-discovery, and nutrient synergy. Pairs agreeing on two or more axes lead.
Molecular affinity
Pairs well with — ingredients that share aroma compounds
“In the in vitro antioxidant assay, P. ginseng polysaccharides combined with L. plantarum C88 were found to possess significant DPPH, ABTS and superoxide anion radicals scavenging activities”
P. ginseng polysaccharides→showed→significant DPPH, ABTS and superoxide anion radicals scavenging activities
“Acidic P. ginseng polysaccharide and L. plantarum C88 together inhibited the formation of malondialdehyde (MDA) and increased the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) and total antioxidant capacities (T-AOC) in a dose-dependent manner”
acidic P. ginseng polysaccharide and L. plantarum C88→inhibited→the formation of malondialdehyde (MDA)
“Acidic P. ginseng polysaccharide and L. plantarum C88 together inhibited the formation of malondialdehyde (MDA) and increased the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) and total antioxidant capacities (T-AOC) in a dose-dependent manner”
acidic P. ginseng polysaccharide and L. plantarum C88→increased→the activities of superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), catalase (CAT) and total antioxidant capacities (T-AOC)
