Researchers
Develop Ginseng-Fortified Milk to Improve Cognitive Function
Possible
market for new functional food reported in the Journal of Dairy Science®
Amsterdam,
July 23, 2012 – American ginseng is reported to have neurocognitive effects,
and research has shown benefits in aging, central nervous system disorders, and
neurodegenerative diseases. The
challenges of incorporating ginseng into food are twofold: it has a bitter taste, and food processing
can eliminate its healthful benefits.
Reporting in the August issue of the Journal of Dairy Science®, a group
of scientists has formulated low-lactose functional milk that maintained
beneficial levels of American ginseng after processing. An exploratory study found the product was
readily accepted by a niche group of consumers.
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