What should I do if wild ginseng is moldy?

As we all know, wild ginseng is a very precious medicinal material, especially it is very popular as a gift. Because it has a very high nourishing effect on the body, and it also has a very good therapeutic effect on sick people. But many people are reluctant to use ginseng because it is relatively precious. This is what causes wild ginseng to become moldy. So, what should we do if wild ginseng becomes moldy?

It's best not to eat it. As long as it is moldy, it means deterioration, which means that the substance itself has changed. Ginseng becomes moldy even though it contains elements that are beneficial to health. However, its moldy fungi are harmful to humans and may cause enteritis or diarrhea, or even drug poisoning in severe cases.

The pharmacist said that the refrigerator is relatively humid and contains many bacteria. If Chinese medicinal materials are kept in the refrigerator for a long time, they will easily become damp and deteriorate. Not only will this fail to cure diseases and improve health, it will also bring side effects. Here, the pharmacist reminds the public that precious Chinese medicines such as red ginseng, codonopsis, gastrodia, deer antler, etc. can be fried with appropriate amount of glutinous rice or sticky rice until they turn yellow. After cooling, put them into a sealed glass bottle or porcelain jar together with the Chinese medicinal materials and store them in a cool and ventilated place.

Nutritional Value of Ginseng

More than 30 kinds of ginsenosides (divided into three groups, namely oleanolic acid group, protoginsadiol group and protoginsenotriol group) have been isolated from red ginseng, raw sun-dried ginseng or white ginseng, respectively called ginsenoside (Ginsenoside)-RX (Note: X=0, a1, a2, a3, b1, b2, b3, c, d, e, f, g1, g2, g3, h1, h2, h3, s1, s2), and there is also pseudoginsenoside F11, etc. Saponins are the material basis of ginseng's physiological activity. When separating aglycones, due to the action of dilute acid, the hydroxyl group and olefin bond of the side chain of the molecule are cyclized to form ginsenoside and ginsenoside. Both ginsenoside and ginsenoside are triterpenoid compounds.

Organic acids and esters include: citric acid, isocitric acid, fumaric acid, ketoglutaric acid, oleic acid, linoleic acid, maleic acid, malic acid, pyruvic acid, succinic acid, tartaric acid, ginseng acid, salicylic acid, vanillic acid, p-hydroxycinnamic acid, triglycerides, palmitic acid, tripalmitin, α,γ-dipalmitin, trilinolein, and glycosyl diglycerides.

Vitamins include: vitamin B1, vitamin B2, vitamin B12, vitamin C, niacin, folic acid, pantothenic acid, biotin and niacinamide.

Sterols and their glycosides include: β-sitosterol, stigmasterol, carotene, campesterol, ginsenoside P and sterols.

In addition, ginseng also contains: adenosine converting enzyme, L-aspartic acid enzyme, β-amylase, sucrose converting enzyme; maltol, nonaconic acid, kaempferol, ginseng flavonoids and more than 20 trace elements such as copper, zinc, iron, and manganese.

The saponin content of ginseng stems and leaves is basically the same as that of the roots. The total saponin content of ginseng roots, ginseng buds, ginseng leaves, ginseng flowers, ginseng fruits, etc. is higher than that of the roots, and is worthy of further utilization.

From the content of the article, we know that if wild ginseng is moldy, it is best not to eat it, because mold means that the medicinal efficacy of the ginseng itself is affected. So I would like to remind everyone not to be reluctant to use it. Use it where it should be used when it is still fresh, otherwise you will regret not using it until it becomes moldy. It is useless to regret at this time. I hope everyone understands.