Although it’s widely known that notoginseng products can be used in raw and cooked forms, few people know the difference between them when it comes to application.
Notoginseng raw powder is made from the notoginseng root with a low-temperature, air classifying mill after being deep cleaned and dried, while cooked notoginseng powder is grounded after high-temperature processing such as frying and steaming.
Herbalists and experts often say “Sheng da shu bu” when referring to notoginseng. “Sheng da”, in Chinese, means that when used in raw form, it can stop bleeding and promote blood circulation, dilated swelling, support heart function and relieve pain. “Shu bu” means that cooked notoginseng can help nourish and replenish blood, and tonify health, while improving immunity.
These changes are the results of a high-temperature process in which components in notoginseng such as saponins, polysaccharides and total flavonoids are easily destroyed. Studies have shown that the components isolated from notoginseng currently contain more than 80 kinds of saponins, flavonoids, volatile oils, amino acids, polysaccharides, starches, proteins, etc. After being cooked, their composition changes to some extent. For example, the saponins such as ginsenoside Rb1 and Rd are reduced, and ginsenosides Rg3 and Rg2 are enhanced. After the components are changed, the health benefits are changed sequentially.
Raw notoginseng is beneficial for the following conditions:
Cooked notoginseng is good to treat the following conditions:
At Farlong, we use a modern steaming process in accordance with GMP standards to ensure temperature control, sterilization, controllability, quality and safety.