Ginseng: what it is, what it is for, properties and benefits

One of the most used or best-known medicinal plants in the world is ginseng, but the truth is that it has so many properties and benefits that you may not know what it is for.

Next we want to explain to you what is ginseng , what are all its benefits and of course, to reveal that there are several types.

What is the ginseng?

The term ginseng designates numerous species belonging to the family Araliaceae . In Chinese medicine, the ginseng used is derived from these plants, made of roots , and there is a millennial tradition behind it, from the most varied therapeutic uses .

Ginseng: what it is, what it is for, properties and benefits

The name ginseng derives from the Chinese word "rensheng" which means man, chosen in all probability to emphasize the anthropomorphic structure of the root.

What is ginseng for?

Considered an almost universal remedy, ginseng was used mainly against aging , gastrointestinal disorders and as an aphrodisiac and revitalizing preparation.

The extraordinary ginseng and the mysterious charm of its origin Eastern have helped decree their success in our markets.

Initially driven by their supposed ability to awaken inactive wishes. os, the extracts of ginseng are now present in numerous food supplements , intended mainly for convalescents, athletes and elderly. Therefore, it is no coincidence that ginseng is considered the most widely used herbal product in the world.

The use of ginseng as we have indicated is entirely millennial. In fact it began to be used in China and Korea during the sixteenth century, but as early as 1900, the commercial demand exceeded the supply or availability of wild ginseng; this is how Korea started the commercial cultivation of ginseng, which we continue to buy today.

In 2010, around 80,000 tons of international trade ginseng were produced from China, Korea of the South, Canada and the United States. These sales figures are currently maintained.

Properties and benefits of ginseng

The virtues of ginseng are attributable to different active elements, contained in their roots. Ginseng has a good level of vitamins, essential oils and polysaccharides (panaxani).Almost always grown, Asian ginseng is always available in the market in the type red ; more rarely in white. According to traditional Chinese medicine, ginseng promotes yang energy and opposes yin excess.

The richest ginseng Asian areas are: Korea, northeastern China, Bhutan and Eastern Siberia.

American Ginseng

Also known as Panax quinquefolius, this kind of ginsent takes root. According to traditional Chinese medicine, panax quinquefolius promotes yin energy and reduces excess yang.

The richest areas of quinquefolius are: Ontario (Canada), Columbia British (Canada) and Wisconsin (USA).

Siberian Ginseng

It is Eleutherococcus senticosus. It is a small shrub belonging to the family Araliaceae, native to East Asia and Northeast (China, Korea, Japan and Russia). It is also known as Eleuthero or Ciwujia and also has a long history of use in the traditional Chinese medicine, where it is known by the term "cì wì Jia".

Wild Ginseng

This is the type of Ginseng that grows spontaneously and is harvested by hand. It has become quite strange because of the man's collection; obviously, the massive harvest does not respect the times of multiplication and growth of the ginseng plants, which can even last for a few years. Wild ginseng is present in both Asia (Panax ginseng) and America (Panax quinquefolius), and can be processed to become red or white.

Red Ginseng

Also known as hong-sam, hong shen etc., is a product derived from ginseng root. Its processing involves peeling, steaming at 100 ° C and drying in the sun . Red ginseng is often "marinated" in an infusion with herbs, which makes the process of extremely delicate roots.

White ginseng

It is a processing originally from the United States and provides the drying of the quinquefolius root without any preliminary treatment outside of the peeling. Drying takes place in the sun and, based on chemical analysis, it was discovered that this system improves the nutritional content compared to fresh roots. It is conceivable that this occurs due to the exposure of the peeled surface to light that would promote enzymatic activation. The percentage of water in white ginseng is 12%.