Processing of ginseng with a superhot steam allows to fantastically increase a ginseng strength. Over centuries ancient Asians used a ginseng root to increase physical and mental activity. Commercial production of ginseng in recent years has made it available on all world markets. Ginseng is available in two forms: dried or sterilized with a normal 100°C steam. In the last case, ginseng can be used in medicine as an antioxidant.

However it turns out that if ginseng is treated with a 120°C steam within 3 hours, its anti-oxidant strength is increased 8-fold. Application of a treated ginseng enables to strengthen blood vessels 32-fold as compared with a ginseng, processed with a standard 100°C steam. That’s the conclusion researchers of Seoul National University (South Korea) has come to.

Increased steam temperature increases content of an ingredient responsible for the most important properties of ginseng, contained in its dried roots. Therefore, simple steaming of ginseng drastically boost its biological effectiveness. A ginseng, sterilized with a steam, is known as a “red ginseng” owing to the color it produces during steaming, which resembles a boiled crayfish.

So far, there’s no information available on side effects of ginseng oversteaming; thus, additional clinical tests are required. If no side effects are found, then ginseng can be used more efficiently and broadly, but be consumed in smaller doses. Given that ginseng is rather expensive, not all people are now able to use this “life root” for treating.

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