Vietnamese physician transforms red ginseng from Lai Chau

Dr. Pham Ha Thanh Tung has conducted research and processed 5-year-old organic Lai Chau ginseng harvested from the ginseng garden in Sin Ho into red ginseng. He found that this processed red ginseng is more effective biologically than fresh ginseng, making it easier to use.

Lai Chau ginseng, officially known as Panax vietnamensis var. fuscidiscus, was discovered in 2013 and is recognized as a plant of Vietnamese ginseng. Dr. Tung, the Director of the Vietnam Ginseng and Medicinal Materials Research Institute, presented his findings at a scientific workshop on the quality standards of ginseng medicinal materials and ginseng health care products.

Through the use of high-pressure liquid chromatography, Dr. Tung’s research team determined the average content of the main active ingredient MR2 in Lai Chau ginseng samples. The results showed a significantly higher value of 4.24 ± 0.75%, surpassing the current regulations of the Vietnamese Pharmacopoeia, highlighting the special medicinal value of Lai Chau ginseng.

While Lai Chau ginseng is typically used in fresh or dried form, there has been a lack of deeply processed products. Dr. Tung’s research team aimed to address this by developing Vietnamese red ginseng processing technology. By processing Lai Chau ginseng into red ginseng, they were able to preserve its valuable pharmacological properties while enhancing its biological effects, similar to Korean red ginseng.

The processing of Lai Chau red ginseng involved unique transformations in the active ingredients, resulting in improved benefits and a reduction in the bitterness of the ginseng. Dr. Tung overcame challenges in the research process to create an optimal processing procedure that retains the active ingredient MR2 while reducing bitterness.

The technology for processing Lai Chau Red Ginseng has been successfully applied and commercialized, with products available on the market. At a recent festival, the product received positive feedback from consumers for its taste and effectiveness. Dr. Pham Ha Thanh Tung’s work continues to contribute to the advancement of Vietnamese ginseng research and production.