Summary

The Effect of Steaming on Saponin Components and Endurance Swimming Capacity of Vietnamese Ginseng, Panax Vietnamensis Ha et Grushv.

This study was carried out to investigate the change in  saponin composition and endurance swimming capacity  of  a processed preparation of Vietnamese ginseng, Panax vietnamensis Ha et Grushv., Araliaceae, induced by steaming process. For this purpose, fresh Vietnamese ginseng was steamed at various time-scale.  In both thin layer and  high-performance liquid chromatography (HPLC), differences in saponin composition  of  fresh Vietnamese ginseng and that of the steamed one  were detected. However, in forced swimming test with load paradigm, male Swiss albino mice  given orally either  normal or steamed Vietnamese ginseng  performed an increase in swimming capacity before exhaustion compared with the control mice without any statistical difference. No acute toxic sign was detected even in the highest dose of steamed Vietnamese ginseng  which could be applied in the experiment.

Keywords:  Vietnamese ginseng, Panax vietnamensis, saponin, endurance capacity

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