Red Panax ginseng root promotes neuronal plasticity in vitro and improves cognitive function in aged animals | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 8 (2024): August 2024 / Research Articles Red Panax ginseng root promotes neuronal plasticity in vitro and improves cognitive function in aged animals Authors Camille Lelong Antoine Mandoux Nicolas Houyoux Sylvie Defrere Pierre-Antoine Mariage DOI: https://doi.org/10.31989/ffhd.v14i8.1388 Abstract Background: Cognitive function declines with aging, primarily due to reduced neuronal plasticity, decreased release of trophic factors, and neuronal stress. Genetic and environmental factors have been shown to impact cognitive function. Diets enriched with neuroactive ingredients have been proposed to support cognitive functions in humans. Several neuroactive compounds, including ginsenosides, have been identified in Panax ginseng. Many studies show that the roots of this plant promote neuroprotection and neuroplasticity. Objective: The aim of this study was to examine the impact of the red Panax ginseng roots cultivated in an innovative vertical farming technology. The effects of the red Panax ginseng roots were investigated to determine whether they could (1) support neuronal plasticity and neuronal survival during stress in vitro and (2) improve cognitive function (short-term memory) in vivo.  Methods: An extract of the Botalys red Panax ginseng root powder was tested in vitro on primary hippocampal and cortical neurons, injured or not, with glutamate. Its effects on the neuritogenesis and the synaptogenesis was investigated as well as its neuroprotective efficacy. Moreover, the effect of the red Panax ginseng root powder was investigated in vivo on the cognitive functions of aged animals. Results: The results demonstrated that prolonged treatment of hippocampal neurons with the red Panax ginseng extract significantly prompts synapse formation and neurite elongation in primary cultures of hippocampal neurons. In addition, the red Panax ginseng extract protected neurons from glutamate-induced excitotoxicity in a primary culture of cortical neurons. In aging mice, oral administration of red Panax ginseng root powder for 7 days significantly improved short-term memory deficit associated with aging. Conclusion: Altogether, these results indicate that red Panax ginseng root promotes neuronal plasticity and synaptogenesis in in vitro models and improves short-term memory deficits in in vivo models of aging.  Keywords: Panax ginseng, neuronal plasticity, cognitive functions, in vitro, in vivo Downloads [Abstract] [Full Article] Published 2024-08-08 Issue Vol. 14 No. 8 (2024): August 2024 Section Research Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com