Research Progress on the Anti-Aging Potential of the Active Components of Ginseng

Author:

Su Jingqian12ORCID,Su Qiaofen12,Hu Shan12,Ruan Xinglin3,Ouyang Songying124

Affiliation:

1. Fujian Key Laboratory of Innate Immune Biology, Biomedical Research Center of South China, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China

2. Provincial University Key Laboratory of Microbial Pathogenesis and Interventions, College of Life Sciences, Fujian Normal University, Fuzhou 350117, China

3. Department of Neurology, Fujian Medical University Union Hospital, Fuzhou 350001, China

4. Key Laboratory of OptoElectronic Science and Technology for Medicine of the Ministry of Education, Fujian Normal University, Fuzhou 350117, China

Abstract

Aging is a cellular state characterized by a permanent cessation of cell division and evasion of apoptosis. DNA damage, metabolic dysfunction, telomere damage, and mitochondrial dysfunction are the main factors associated with senescence. Aging increases β-galactosidase activity, enhances cell spreading, and induces Lamin B1 loss, which further accelerate the aging process. It is associated with a variety of diseases, such as Alzheimer’s disease, Parkinson’s, type 2 diabetes, and chronic inflammation. Ginseng is a traditional Chinese medicine with anti-aging effects. The active components of ginseng, including saponins, polysaccharides, and active peptides, have antioxidant, anti-apoptotic, neuroprotective, and age-delaying effects. DNA damage is the main factor associated with aging, and the mechanism through which the active ingredients of ginseng reduce DNA damage and delay aging has not been comprehensively described. This review focuses on the anti-aging mechanisms of the active ingredients of ginseng. Furthermore, it broadens the scope of ideas for further research on natural products and aging.

Funder

National Natural Science Foundation of China

atural Science Foundation of Fujian Province, China

Fujian Provincial Regional Development Project

Joint Funds for the Innovation of Science and Technology, Fujian Province

Publisher

MDPI AG

Subject

Food Science,Nutrition and Dietetics

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