Ginseng

Abstract “Ginseng” can refer to any of 22 related plant species, usually of the genus Panax, used in herbal medicine. Four species are most commonly employed: P. ginseng (Asian ginseng), P. quinquefolium (American ginseng), Rumex hymenosepalus (desert ginseng), and Eleuthococcus senticosus (Siberian ginseng) (3). The root, which may resemble an extracted tooth or a vaguely human shape (the Chinese word ginseng-”man root”), grows worldwide. It is available in three forms in Asia: as the entire root (which must be steamed and pulverized), as an elixir, and as a powder; it is generally consumed in a tea, but may be used as a component in cooking. The pulverized root of P. ginseng has a sweet and aromatic taste. Ginseng preparations are available in the West, where there are an estimated 5-6 million users (8). It appears primarily in health-food stores; an illustrative label reads “500 mg tablets-Siberian ginseng.” There is also a wide variety of North American commercial preparations, including capsules, extracts, gums, candies, and cigarettes. Ginseng is a mainstay of Chinese traditional medicine; it is given as a stimulant to increase metabolism and as an antihypertensive. It is claimed that ginseng has increased the stamina of Chinese athletes, especially long-distance runners.