Panax Ginseng is a sensitive natural food that requires special handling and care. In order to preserve the essential, vital elements of the ginseng root (the so-called ginsenosiden), ILHWA developed and patented a special process to extract the ginseng root. The key is to use the best in science while carefully honoring the quintessence of this remarkable ginseng root.
So that’s why, ILHWA, as opposed to other ginseng companies, uses a "only 1x-time extrusion" method. This means that the root is only used once, so that the extracts do not get that bad and dull taste as opposed to other Ginseng products. In this way, the excellent quality of the products is guaranteed and the customers get the very best of the Panax Ginseng root. Unlike other ginseng brands, the ILHWA extraction process utilizes a “1 time only extraction”, so that the resultant products do not have the ‘bad” or “bunt” taste that is common in other ginseng products. In this way, the outstanding quality of the ILHWA products is guaranteed and customers get the very best of the Panax Ginseng root.
Use of roots between 4.5 and 5.5 years old
In order to provide the best quality Ginseng products, ILHWA uses only Panax Ginseng roots for its products between 4,5 and 5,5 years old. A study by ILHWA, measuring ginsenoside, reported that the maximum accumulation of ginsenosides was recorded in the roots at the 5th year. Older roots become fibrous with lower density and balance of the ginsenosides plus the other key ingredients like phenols and polysaccharides are reduced.
Use of whole roots plus rootlets
ILHWA processes the entire roots plus all rootlets. Most companies processing ginseng, will peel the roots, as it saves time. However, the rootlets contain key ingredients, in particular ginsenosides. ILHWA consciously takes the longer process of non-peeling to obtain the most effective end product.
No high heat steaming
Most other ginseng companies process ginseng using a high steaming process which although it is a faster process, it destroys the vitamins and the germanium and reduces the amino acids and polysaccharides.
ILHWA uses a proprietary low heat vacuum extraction, which eliminates boiling, steaming and high heat. As a result, the Panax Ginseng extract maintains all of the key ingredients. ILHWA retains most of the amino acids and vitamins, which are lost in other types of preparations. It is the optimum balance of all its ingredients that makes ILHWA ginseng so powerful.
The ginseng concentrate made from ILHWA’s unique processing technique is ‘alive’ with active B vitamins, (15) Amino Acids, (42) trace minerals , (36) ginsenosides and (14) saponins, that have health enhancing effects on the body. For those effects, click here.
ILHWA is fully KFDA compliant, Non-GMO, Kosher-certified, Vegan, GMP and ISO- certified.
Sources
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1Lee HU, et al. Hepatoprotective effect of ginsenoside Rb1 and compound K on tert-butyl hydroperoxide-induced liver injury. Liver International. 2005;25: 1069–1073.
1Yang CS, et al. Compound K (CK) Rich Fractions from Korean Red Ginseng Inhibit Toll-like Receptor (TLR) 4- or TLR9-mediated Mitogen-activated Protein Kinases Activation and Pro-inflammatory Responses in Murine Macrophages. Journal of Ginseng Research. 2007; 31( 4): 181-190.
1Yuan HD, et al. Beneficial effects of IH-901 on glucose and lipid metabolisms via activating adenosine monophosphate–activated protein kinase and phosphatidylinositol-3 kinase pathways. Metabolism Clinical and Experimental. 2011;60: 43–51.
iLakshmi T, et al. Panax Ginseng: A universal panacea in the herbal medicine pharmacological spectrum – A review. Asian Journal of Pharmaceutical and Clinical Research. 2011;4(S1):14-18.
ii Thorne Research. Panax Ginseng Monograph. Alternative Medicine Review. 2009;14(2):172-176.
iii Reay JL, et al. Panax ginseng improves aspects of working memory performance and subjective ratings of calmness in healthy young adults. Hum Psychopharmacol. 2010;25(6):462-71.
iv Choi KT. Botanical characteristics, pharmacological effects and medicinal components of Korean Panax ginseng C A Meyer. Acta Pharmacol Sin. 2008; 29 (9): 1109–1118.
vKo SK, et al. Analysis of Ginsenosides of White and Red Ginseng Concentrates. Korean Food Science and Technology. 2003;35:536-539.
vi Xiang-guo L, et al. Ginsenoside Content in The Leaves and Roots of Panax ginseng at Different Ages. Life Science Journal. 2012;9(4):679-683.
vii Leung KW and Wong AST. Pharmacology of ginsenosides: a literature review. Chinese Medicine. 2010; 5(20):1-7.
viii Hasagawa H. Proof of mysterious efficacy of ginseng: basic and clinical trials: Metabolic activation of ginsenoside: Deglycosylation by intestinal bacteria and esterification with fatty acid. Journal of Pharmacological Sciences. 2004;95:153-157.
ixRamesh T, et al. Effect of fermented Panax ginseng extract (GINST) on oxidative stress and antioxidant activities in major organs of aged rats. Exp Gerontol. 2012 . 47(1):77-84.
xKitaoka K et al. Fermented Ginseng Improves the First-Night Effect in Humans. Sleep. 2009;32(3):413-421.
xi Lee HU, et al. Hepatoprotective effect of ginsenoside Rb1 and compound K on tert-butyl hydroperoxide-induced liver injury. Liver International. 2005;25: 1069–1073.
xii Yang CS, et al. Compound K (CK) Rich Fractions from Korean Red Ginseng Inhibit Toll-like Receptor (TLR) 4- or TLR9-mediated Mitogen-activated Protein Kinases Activation and Pro-inflammatory Responses in Murine Macrophages. Journal of Ginseng Research. 2007; 31( 4): 181-190.
xiii Yuan HD, et al. Beneficial effects of IH-901 on glucose and lipid metabolisms via activating adenosine monophosphate–activated protein kinase and phosphatidylinositol-3 kinase pathways. Metabolism Clinical and Experimental. 2011;60: 43–51.