Ginseng

Ginseng is the root of Panax species, used for millennia in East Asian traditional medicine and now sold worldwide in teas, supplements and functional foods. Its reputed adaptogenic and tonic effects are attributed to its characteristic saponins, the ginsenosides. Quality varies enormously with species, age and processing: Asian and American ginseng differ in profile, and steaming to make red ginseng changes the chemistry further. Adulteration with cheaper roots is common, making authentication and standardised extracts important, and products are tested for heavy metals and pesticide residues.