[Latin Name] Panax ginseng CA Mey.

[Plant Source] Dried Root

[Specifications] Ginsenosides 10%–80%（UV）

[Appearance] Fine Light Milk Yellow Powder

[Particle size] 80 Mesh

[Loss on drying] ≤ 5.0%

[Heavy Metal] ≤20PPM

[Extract solvents] Ethanol

[Microbe]  Total Aerobic Plate Count: ≤1000CFU/G

Yeast & Mold: ≤100 CFU/G

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life]24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[What is Ginseng]

In terms of modern scientific research, ginseng is known to be an adaptogen. Adaptogens are substances that assist the body to restore itself to health and work without side effects even if the recommended dose is widely exceeded.

Ginseng due to its adaptogens effects is widely used to lower cholesterol, increase energy and endurance, reduce fatique and effects of stress and prevent infections.

Ginseng is one of the most effective antiaging supplements. It can alleviate some major effects of aging, such as degeneration of the blood system, and increase mental and physical capacity.

Other important benefits of ginseng is its support in cancer treatment and its effects on sports performance.

[Application]

1. Applied in food additives, it owns the effect of antifatigue, anti-aging and nourishing brain;

2. Applied in pharmaceutical field, it is used to treat coronary heart disease, angina cordis, bradycardia and high heart rate arrhythmia, etc.;

3. Applied in cosmetics field, it owns the effect of whitening, dispelling spot, anti-wrinkle, activating skin cells, making skin more tender and firm.

Subscribe to Dr. Greger’s free nutrition newsletter at https://www.nutritionfacts.org/subscribe and get a free excerpt from his latest NYT Bestseller HOW NOT TO DIE. (All proceeds Dr. Greger receives from the sales of his books, DVDs, and speaking engagements go to support the 501c3 nonprofit that runs NutritionFacts.org.)

DESCRIPTION: Dietary strategies, including the use of black pepper (piperine), can boost blood levels of curcumin from the spice turmeric by up to 2,000%.

Why would we care about boosting curcumin levels? I started talking about this golden spice pigment in Which Spices Fight Inflammation? (https://nutritionfacts.org/video/which-spices-fight-inflammation) and Spicing Up DNA Protection (https://nutritionfacts.org/video/spicing-up-dna-protection) and then moved on to treating actual clinical conditions in Turmeric Curcumin and Rheumatoid Arthritis (https://nutritionfacts.org/video/turmeric-curcumin-and-rheumatoid-arthritis) and Turmeric Curcumin and Osteoarthritis (https://nutritionfacts.org/video/turmeric-curcumin-and-osteoarthritis). Next I’ll end this video series with some cautionary notes in Who Shouldn’t Consume Curcumin or Turmeric (https://nutritionfacts.org/video/who-shouldnt-consume-curcumin-or-turmeric).

I’ve previously covered this topic of food synergy in videos such as Apples and Oranges: Dietary Diversity (https://nutritionfacts.org/video/apples-and-oranges-dietary-diversity/) and Garden Variety Anti-Inflammation (https://nutritionfacts.org/video/garden-variety-anti-inflammation/) that emphasize the importance of eating a variety of plant foods to take advantage of some of these interactions.

The black pepper mechanism reminds me of the grapefruit (Tell Your Doctor If You Eat Grapefruit, https://nutritionfacts.org/video/tell-your-doctor-if-you-eat-grapefruit/) and broccoli (The Best Detox, https://nutritionfacts.org/video/the-best-detox/) stories. A testament to the power of plants (https://nutritionfacts.org/video/power-plants/).

The painkilling properties of aspirin mentioned in the video are actually found throughout the plant kingdom: Aspirin Levels in Plant Foods (https://nutritionfacts.org/video/aspirin-levels-in-plant-foods/).

In some circumstances, traditional medicine wisdom seems incredible (Tomato Effect, https://nutritionfacts.org/video/the-tomato-effect); in others, dangerous (Get the Lead Out, https://nutritionfacts.org/video/get-the-lead-out). But that’s what we now have science for!

Have a question for Dr. Greger about this video? Leave it in the comment section at https://nutritionfacts.org/video/boosting-the-bioavailability-of-curcumin/ and he’ll try to answer it!

https://www.NutritionFacts.org

• Subscribe: https://www.NutritionFacts.org/subscribe
• Donate: https://www.NutritionFacts.org/donate
• HOW NOT TO DIE: https://nutritionfacts.org/book
• Facebook: https://www.facebook.com/NutritionFacts.org
• Twitter: https://www.twitter.com/nutrition_facts
• Instagram: https://instagram.com/nutrition_facts_org/
• Google+: https://plus.google.com/+NutritionfactsOrgMD
• Podcast: https://nutritionfacts.org/audio/

This video is taught at the high school level. I use this PowerPoint in my honors biology class at Beverly Hills High School.

Topics:
- organic molecules
- bonding
- monomers and polymers
- carbohydrates
- monosaccharides and polysaccharides
- Dehydration synthesis
- Hydrolysis

Teachers:
You can purchase this Powerpoint from my online store located at TeachersPayTeachers.com. The link to purchase the item can be found below:

https://www.teacherspayteachers.com/Product/Organic-Molecule-Carbohydrates-Presentation-free-internet-worksheet-1451169