Aged ginseng is unpeeled ginseng root that has been dried and heat-treated in an oven at 80°C for 14 days. The effects of aged ginseng, in comparison with white and red ginseng, on the lipid and glucose metabolism in high fat-fed mice were investigated. C57BL/6N mice were randomly divided into six dietary groups of normal control, high fat, and high fat supplemented with white, red, aged four-year old, and aged five-year old ginseng. After 8 weeks, ginseng counteracted high fat dietinduced body weight gain, hyperlipidemia, and hyperglycemia via a mechanism involving modulation of hepatic lipogenesis, adipokine production, and glucose-regulating enzyme activities. Aged ginseng showed greater antihyperlipidemic and antihyperglycemic activities than white ginseng and exhibited physiological effects similar to red ginseng, perhaps due to a relatively high ginsenoside content. Aged ginseng can be beneficial as a functional food.
Keywords: aged ginseng; glucose; lipid; red.