Panax ginseng flower phytochemicals demonstrate antioxidant, anti-inflammatory, and cardiovascular protective effects for food ingredientsGinseng Flowers Show Potential as Health Promoting Food Ingredients

Panax ginseng flowers, an annually renewable yet underutilized byproduct of ginseng cultivation, represent a promising raw material for functional foods that bridges traditional East Asian ethnobotanical practices with modern nutritional science. This review systematically summarizes the phytochemical constituents and pharmacological activities of ginseng flowers to evaluate their potential as health-oriented food ingredients. Published studies from recent decades were collected and analyzed. The major bioactive compounds identified include dammarane-type ginsenosides (protopanaxadiol and protopanaxatriol types), malonylated ginsenosides, polysaccharides, and volatile constituents. Ginseng flower exhibits a broad spectrum of bioactivities and health-promoting potential, including antioxidant, anti-inflammatory, immunomodulatory, anti-fatigue, hepatoprotective, and cardiovascular protective effects. In terms of food applications, ginseng flowers have been explored as functional ingredients in beverages and fermented foods, with preliminary studies confirming technical feasibility and initial consumer acceptance. However, several challenges limit their industrial application: thermal processing induces transformation or degradation of heat-sensitive ginsenosides; bitterness and astringency hinder consumer acceptance; bioactive variability depends on cultivar, growing conditions, and harvest stage; and high-quality clinical evidence remains insufficient. Ginseng flower holds significant potential as a sustainable functional food ingredient, and future research should focus on mild processing technologies, sensory optimization, and quality standardization to facilitate its evidence-based development.