Place of origin and three other factors determine ginseng quality
Place of Cultivation
The country of origin directly affects the number of saponin types (ginsenosides) in ginseng roots. Korean red ginseng has significantly more of these roots from other parts of the world.
Length of Cultivation
Ginseng root cultivated for less than 6 years lacks the needed strength. Thus extracts from it don’t provide as many benefits.
Drying produces white ginseng, while thermal processing produces the higher-quality red ginseng. Fermenting this red ginseng produces the highest-quality extract with easy to absorb active ingredients such as saponins (ginsenosides)
Korean red ginseng has more saponin types than any other ginseng grown elsewhere in the world. Saponins (or ginsenosides) are active biological compounds that contribute to health and well-being, making Korean red ginseng the most valuable ginseng out of all known varieties.
Korean red ginseng contains 34 saponin types, putting it far ahead of ginseng roots from other parts of the world.
Saponins (ginsenosides) are the most valuable substance inside ginseng. For ginseng extracts, their content is expressed in mg/g, and values over 60 mg/g are considered premium-quality.
Non-fermented LAVIVANT extracts contain 80 mg/g, while fermented extracts come in either 80 mg/g or 110 mg/g varieties.
LAVIVANT fermented ginseng extract capsules contain 130 mg/g of saponins and no added substances.
Fermentation of Red Ginseng
When people take red ginseng, the most important ingredient – saponin (ginsenoside) – is not directly absorbed by the stomach, but rather absorbed into the blood by the activation of bacteria in the intestines and thus demonstrates its medicinal effect. Depending on one’s dietary habits, the quantity of intestinal bacteria may vary, as well as the rate of absorption.
It is known that about 20% may not be absorbed in the intestines as such a person may feel little effect even if red ginseng is taken. Hence, we have developed a fermented red ginseng that can work effectively in such cases.
In order to overcome individual difference, we have fermented ginseng by utilising yeast and thus made a standardised product so that all people can enjoy the efficacy of red ginseng.