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Review Article

Neuronal mechanisms of ginseng on antiobesity effects: implication of its synergistic benefits with physical exercise

원문정보

Hyun Jung Park, Sung Ja Rhie, Insop Shim

한국운동재활학회 JER Vol.17 No.6 2021.12 pp.388-394
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초록

영어

Obesity is a chronic disease of increasing prevalence in most countries, which leads to substantial increase in morbidity, and mortality in association with diabetes, hyperlipidaemia, hypertension, and other cardiovascular diseases. Many factors have been attributed to an epidemic of obesity including sedentary lifestyle, high-fat diets (HFD), and consumption of large amount of modern fast foods. Panax ginseng C. A. Meyer (PG) has several pharmacological and physiological effects. In particular, PG and saponin fractions from PG show a variety of efficacies such as antifatigue, hyperlipidemia, hypertension and noninsulin-dependent diabetes mellitus and obesity. We have revealed that ginseng and ginsenosides can decrease food intake energy expenditure by stimulating appetite regulatory hormones and can reduce energy intake. Exercise/ physical activity is well known as modality for treating the disease of overweight and obesity. It is suggested that natural products and their combinations with exercise may produce a synergistic activity that increases their bioavailability and action on multiple molecular targets, offering advantages over chemical treatments. This review is aimed at evaluating the antiobesity efficacy of ginseng and ginsenosides and delineating the mechanisms by which they function. Finally, we review information regarding interactions between ginseng and physical exercise in protecting against weight gain and obesity.

목차

Abstract
INTRODUCTION
EFFECT OF CRUDE SAPONIN KRG ON HIGH-FAT DIET-INDUCED OBESITY IN THE RAT
ANTIOBESITY EFFECTS OF THE PROTOPANAXADIOL- AND PROTOPANAXATRIOL-TYPE SAPONINS OF RED GINSENG
ANTIOBESITY EFFECTS OF GINSENOSIDES IN HIGH-FAT DIET-FED RATS
EFFECT OF COMBINATION TREATMENT OF PG OR ITS COMPOUNDS WITH EXERCISE
CONCLUSIONS
CONFLICT OF INTEREST
REFERENCES

저자정보

  • Hyun Jung Park Department of Food Science and Biotechnology, Kyonggi University, Suwon, Korea
  • Sung Ja Rhie Department of Beauty Design, Halla University, Wonju, Korea
  • Insop Shim Department of Physiology, College of Medicine, Kyung Hee University, Seoul Korea

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