FOOD 2010 Lecture Notes - Lecture 10: Harrison Narcotics Tax Act, Aphrodisiac, Public Intoxication

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

For my discussion i decided to compare ginseng to something most people have in their house, nutmeg. Ginseng is an ancient oriental herb from the genus panax that has been used for centuries to relieve stress, boost energy and overall health. Ginseng is an adaptogen, anti- inflammatory, antioxidant, aphrodisiac and has some anticancer effects as well. There are eleven different types of ginseng and they all grow very slowly in shaded regions. Ginseng roots contain genocides, which are the naturally occurring chemical compounds that are related to providing better health. The root is the main part of the plant that is used, however the rootlets, leaves and berries can also be used in reducing the risk of obesity and diabetes. The processing methods that are done to ginseng affect its bioavailability, activity and presence of active compounds. White ginseng is dried and is suitable for the general body type.