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A recent study conducted by researchers at Kyung Hee University in South Korea explored the effects of puffing on the ginsenoside composition, antioxidant activity, and anti-inflammatory activity of ginseng berries. The study found that puffing led to the degradation of major ginsenosides and the production of new minor ginsenosides, resulting in higher total phenolic content, total flavonoid content, and antioxidant activities in puffed ginseng berries. While puffing showed a positive effect on the transformation of ginsenosides, it did not significantly impact nitric oxide production. The researchers concluded that puffed ginseng berries could be utilized as high value-added food material. [Extracted from the article]