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Phenolic Compounds potential health Benefits and toxicity
Published in Quan V. Vuong, Utilisation of Bioactive Compounds from Agricultural and Food Waste, 2017
Deep Jyoti Bhuyan, Amrita Basu
Many plant-derived phenolic compounds, for instance, tea polyphenols (green tea), gingerol (gingers), resveratrol (grapes), curcumin (turmeric), genistein (soybean), rosmarinic acid (rosemary), apigenin (parsley) and silymarin (milk thistle) are used in conjunction with chemotherapy and radiation therapy (Wang et al. 2012). Gingerol, a major phenolic compound derived from ginger (Zingiber officinale) and its derivative 6-shogaol have been found to possess anticancer activity against oral, kidney, lung, brain and breast cancer cells (Chen et al. 2008, Chen et al. 2010, Han et al. 2015, Lee et al. 2014, Hsu et al. 2015). The latter can induce stress in cancer cells by increasing cytosolic Ca2+ levels and cause apoptotic cell death of both human oral cancer cells and renal tubular cells (Chen et al. 2008, 2010).
Emerging Field of Nanocarriers for Efficient Delivery of Chemopreventive Nutraceuticals
Published in Bhupinder Singh, Minna Hakkarainen, Kamalinder K. Singh, NanoNutraceuticals, 2019
Madhunika Agrawal, Satyam Kumar Agrawal
Gingerol (6-gingerol), present in ginger (Zingiber officinale), is one of the biologically active compounds (Kundu et al., 2009). It is reported to have promising anti-inflammatory activity and has been stated to inhibit incursion, motility, and adhesion in human breast cancer cells, human hepatocarcinoma cells, and some other cell lines (Lee et al., 2008; Kundu et al., 2009; Dugasani et al., 2010). Also, one study documented benefit of ginger is not due to its anticancer potential, but owing to its capability to counteract nausea and vomiting, that is, the negative impacts of chemotherapy (Hoffman, 2007).
Microwave-irradiated green synthesis of metallic silver and copper nanoparticles using fresh ginger (Zingiber officinale) rhizome extract and evaluation of their antibacterial potentials and cytotoxicity
Published in Inorganic and Nano-Metal Chemistry, 2020
Israt Jahan, Fatih Erci, Rabia Cakir-Koc, Ibrahim Isildak
In the present study, under microwave irradiation, extract from fresh ginger (Zingiber officinale) rhizome has been utilized for the fabrication of both silver and copper nanoparticles. Zingiber officinale is flowering plant with leafy stems, belongs to the family Zingiberaceae. Ginger is well-known plant native to warmer parts of Asia which is a perennial herb and propagates vegetatively. It is a popular cultivar whose tuberous rhizome or ginger is used worldwide as a spice and for medicinal purposes.[26] Ginger plants contain more than 400 different compounds including gingerol and shogaol which have been found to display numerous physiological and pharmacological potentials such as antiapoptotic, anti-inflammatory, antihyperglycemic, antitumorigenic, antiemetic actions, etc.[27] Therefore, Zingiber officinale is considered as very suitable agent for the efficient fabrications of both metallic silver and copper nanoparticles.
Effect of high pressure pretreatment on drying kinetics and oleoresin extraction from ginger
Published in Drying Technology, 2018
Jincy M. George, Halagur B. Sowbhagya, Navin K. Rastogi
A typical HPLC profiles of ginger oleoresin prepared from the samples subjected to different temperatures ranging from 55 to 85°C are presented in Figure 6a–d. The main component in the ginger is 6-gingerol, which has a retention time of ∼9.70 min[46]. It is a heat sensitive compound and gets converted into 6-shogaol, which has a retention time at of ∼14.5 min. The mass spectral analysis of the collected fractions from HPLC confirmed the molecular weight of the 6-gingerol with m/z values 317.15 (corresponding to sodium adduct of gingerol) (Figure 7a) and 277.85 [M+H]+ for 6-shogaol (actual molecular weight 276), respectively (Figure 7b). The HPLC profiles clearly indicated that increase in temperature from 55 to 85°C resulted in gradual change of 6-gingerol to 6-shogaol (Figure 6a–d). 6-Gingerol is the predominant phenol and the most important constituent responsible for the pungency[4] as well as the pharmacological properties of ginger.[47] Based on the thermal instability of gingerol, it gets converted to its dehydrated form (6-shogaol) at high temperatures, leading to the loss of its pungency.[48] The 6-gingerol content present at 55°C completely changed to 6-shogaol with an increase in temperature to 85°C, indicating that the ginger should be dehydrated at lower temperature (less than 65°C) to retain maximum amount of 6-gingerol in oleoresin. Temperature dependent conversion of 6-gingerol to its dehydrated form (6-shogaol) is reported by various researchers.[484950]
Comparison of moisture uniformity between microwave-vacuum and hot-air dried ginger slices using hyperspectral information combined with semivariogram
Published in Drying Technology, 2021
Xiaohui Lin, Jun-Li Xu, Da-Wen Sun
Ginger (the root of Zingiber officinale) containing active compounds such as gingerol, shogaol and paradol has been used as a herb and spice for over 2000 years and is a common additive in some commercial foods and beverages.[1,2] Most ginger rhizomes are sold commercially as fresh vegetable without processing, however, fresh gingers with high moisture content (MC) are susceptible to microbial spoilage. Therefore, dehydration is used to inhibit microbial growth of gingers, which can also enhance economic performance by lowing the cost of packaging, storing, transportation and prolonging product shelf life.[3,4] Hot-air drying (HAD) is the most extensively used method to dry fruit and vegetables. Nevertheless, lots of disadvantages including long-lasting drying period, high temperature, the worsening of the taste, color and nutritional content of product limit its applications.[5] Therefore, other drying technologies such as vacuum drying, freeze-drying, infrared drying, osmotic dehydration and microwave-vacuum drying (MVD) are developed to overcome the limitation of conventional drying.[6] Although freeze-drying obtains dried products with the highest quality among different drying methods, it requires longer drying time and higher energy consumption.[7] MVD is more energy-efficient than microwave drying,[8] and the quality of the product dried by MVD is close to that by freeze-drying and much better than that by vacuum drying.[9] Therefore, MVD with low temperatures and rapid heat and mass transfer has the potential to improve energy efficiency and product quality.[10] However, the major problem of microwave heating is a certain nonuniformity in temperature distribution, which results in local overheating and uneven moisture distribution.[11]