Ginseng (Panax ginseng) is a traditional medicinal herb commonly used in traditional medicine. It exhibits various beneficial health effects, including tonic, antioxidant, antiinflammatory, antibacterial, cardiovascular disease prevention, anti-obesity, diabetes regulation, central nervous system modulation, and anti-cancer properties. Red ginseng, a processed form of ginseng, is noted for its enhanced pharmacological effects and reduced side effects compared to fresh ginseng. The quality of ginseng and red ginseng is largely determined by the content and ratio of three key ginsenosides: Rb1, Rg1, and Rg3. This study utilized the liquid chromatography with tandem mass spectrometry (LC-MS/MS) method to simultaneously analyze the levels of these three ginsenosides in 16 samples of raw materials extracted from ginseng or red ginseng and 55 dietary supplements containing ginseng or red ginseng extract in Vietnam. The results demonstrated significant variability in the content and ratio of the three ginsenosides across the raw material and dietary supplement samples.
Panax ginseng, red ginseng, ginsenoside, dietary supplement, food material
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