Revolutionizing Ginseng Research: Lai Chau Red Ginseng Discovered to Have Significantly Higher Levels of MR2 and Improved Processing Technology.

Dr. Pham Ha Thanh Tung, the Director of the Vietnam Ginseng and Medicinal Materials Research Institute, presented his findings on Lai Chau ginseng at a scientific workshop on quality standards for ginseng medicinal materials and health products. Lai Chau ginseng, discovered in 2013 and recognized as a plant of Vietnamese ginseng, was found to have significantly higher levels of the main active ingredient MR2 than current regulations allow, highlighting its special medicinal value.

Despite being typically used in fresh or dried form, there have been limited deeply processed products of Lai Chau ginseng. Dr. Tung’s research team aimed to address this by developing Vietnamese red ginseng processing technology. By processing Lai Chau ginseng into red ginseng, they were able to enhance its biological effects while preserving its valuable pharmacological properties, similar to Korean red ginseng.

The unique transformations in the active ingredients resulted in improved benefits and reduced bitterness in Lai Chau red ginseng. Overcoming challenges during the research process led to an optimal processing procedure that retains MR2 while reducing bitterness. The technology for processing Lai Chau Red Ginseng has been successfully applied and commercialized, with products available on the market. Consumers at a recent festival praised the taste and effectiveness of the product. Dr. Pham Ha Thanh Tung’s work continues to contribute to advancements in Vietnamese ginseng research and production.