Ginsenosides’ absorbability varies by person due to the individual difference in gut microbiome
It is difficult for macromolecular ginsenosides, which have several sugar molecular bonds, to be absorbed into the body if they are not decomposed by enzymes in the body since they are then not able to permeate the small intestine’s cell membrane.
That’s why fermented red ginseng was made!
Fermented red ginseng is decomposed by fermentation and converted into a low molecular form that is easily absorbable,
increasing the absorption rate in the body.
※ This content is health information cited from scientific publications on red ginseng.
We increased the rate of absorption in the body by fermentation with patented Lactobacillus brevis M2
Lactobacillus brevis
- It is a probiotic that plays an important role in the fermentation of Kimchi. It is not destroyed by stomach acid or bile acid.
- It has outstanding anti-inflammatory effects, so it is effective in alleviating gum disease, Bechet’s disease, and gastritis caused by Helicobacter pylori.
- It can also help boost your immunity.
※ Patent No. 10-0866504
Microorganisms for the fermentation of red ginseng and food composition containing fermented red ginseng
Click here for detailed information on fermented red ginseng 
