There are multiple types of Panax ginseng that can be obtained by treating the plant with different mechanical processing methods. Depending on the method used, the ginsenoside composition in the plant changes. Red ginseng, also known as Korean red ginseng, is obtained by steaming Panax ginseng at 95–100°C, followed by drying it. This processing method leads to significant changes in the bioactive profile of the plant. While Panax ginseng typically contains ginsenosides Rb1, Ro, and Re as its main components, Korean red ginseng is characterized by a high content of ginsenoside Rb(3), which can be metabolized to Rb(2) by intestinal bacteria. Additionally, Korean red ginseng contains ginsenoside Rg(3), which is unique to this variety.[1] Another variety of ginseng, black ginseng, is obtained by subjecting Panax ginseng to nine cycles of steaming at a temperature of 98°C. However, black ginseng is not as commonly used in traditional medicine or supplements.[2] White Ginseng is a term used to refer to Panax ginseng that has been cultivated and then air dried, as opposed to steam dried. The air drying process involves peeling and drying the root until the moisture content is reduced to below 12% and the root acquires a yellowish-white color. Some of the bioactives may be lost during this process.[3]
Another relatively new type, sun ginseng, is obtained by processing Panax ginseng at higher temperatures, between 100–120°C, for 2 hours.[2]
Additionally, ginseng can undergo fermentation using fermentation organisms, such as Lactobacillus and Aspergillus, or various fungal species (e.g., Ganoderma lucidum).[2]