Evidence supporting the use of: Ginseng
For the health condition: Free Radical Damage

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Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Ginseng, particularly Panax ginseng, is supported by scientific evidence for its use in combating free radical damage, largely due to its antioxidant properties. Ginsenosides, the primary active compounds in ginseng, have been shown in laboratory and animal studies to scavenge free radicals and enhance the activity of endogenous antioxidant enzymes such as superoxide dismutase (SOD), catalase, and glutathione peroxidase. These effects help protect cells from oxidative stress, which is a key contributor to aging and various chronic diseases. Additionally, several human clinical trials have demonstrated that ginseng supplementation can increase antioxidant capacity in the blood and reduce markers of oxidative damage under certain conditions, such as in athletes or individuals under stress. However, while these findings are promising, the evidence is not uniformly strong: clinical studies are often small, short-term, and sometimes lack rigorous controls. Thus, while there is a reasonable scientific rationale and preliminary clinical support for using ginseng to address free radical damage, more large-scale, well-controlled human trials are needed to confirm its efficacy and determine optimal dosing. Nevertheless, the current body of evidence justifies a moderate rating for ginseng’s use in supporting the body’s defense against oxidative stress.

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Other ingredients used for Free Radical Damage

1,2-di-galloyl-4,6hexahydroxydiphenoyl-D-glucose
3,3'-dihydroxy-B-carotene-4,4'-dione
3-Isomangostin
5,7-Dimethoxyflavone
7,4-Dimethoxyflavone
7-hydroxymatairesinol (HMR)
Acacetin
Acai berry
Acer truncatum
Acetyl L-carnitine
Algae
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Allophycocyanin
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alpha-lipoic acid
amentoflavone
amethoflavone
amino acids
ankaflavin
anthocyanidins
anthocyanins
anthocyanosides
antirrhinin
apigenin
apocarotenal
apocynin
apricot
arctiin
argan nut oil
Arjunolic acid
Aronia melanocarpa
ascorbigen
ascorbyl palmitate
astaxanthin
astragaloside
astragalus
Auricularia
Autumn Olive
avocado
baccosides
bacoside
baicalin
Basidiomycota
basil
bee pollen
benfotiamine
berry
beta-carotene
beta-hydroxybutyrate
beta-tocopherol
beta-zeacarotene
betanin
BHA (butylated hydroxyanisole)
BHT (butylated hydroxytoluene)
bilberry
bioflavonoids
black currant
black garlic
black tea
blackberry
blueberry
bok choy
boysenberry
Brassica
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broccoli
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C-phycocyanin
caffeic Acid
caffeine
Camellia sinensis
camu camu
canthaxanthin
capsanthin
capsorubin
carnosic acid
Carnosine
carnosol
carotene (unspecified)
cashew
catalase
catechins
caterpillar mushroom
cauliflower
chebulic acid
chebulinic acid
chocolate
chokeberry
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cichoric acid
cistanche
cocoa
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coenzyme Q10 (CoQ10)
coffee fruit
crocetin
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cryptoxanthin
cupric ascorbate
dehydroascorbic acid
delphinidin
delta-tocopherol
desoxyrhaponticin
dibenzo-alpha pyrones
dihydrolipoic acid
diosmetin
dismutase
dragon fruit
Dumontiaceae
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ellagic acid
emblicanin
epicatechin
epigallocatechin gallate (EGCG)
ergothioneine
eriodictyol
erythorbic acid
ethylgallate
fatty acids
ferulic acid
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flavoglycosides
flavones
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fruit blend (proprietary)
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gamma-glutamylcysteine
ganoderma
Garcinone C
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ginseng
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goji berry
grape
green tea
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guarana
Haematococcus pluvialis
hesperetin
hesperidin
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hydroxycinnamic acid
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Myricitrin
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Neoxanthin
nicotinamide riboside
Oligomeric proanthocyanidins
omega-3 fatty acids
oyster mushroom
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