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Plant Source Foods
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
The constituents of ginger are numerous and vary depending on its origin and the appearance of the rhizomes – for example, fresh or dry. They may be due to several dozen chemicals and several hundred compounds (230, 232). Zingiber officinale is reported to possess essential oils, phenolic compounds, flavonoids, terpenoids, steroids, tannin, alkaloids, glycosides, saponins, carbohydrates, and proteins, as the major phytochemical groups (227–232). Terpenoids of ginger include terpineol, borneol, zingiberene, β-sesquiphellandrene, β-bisabolene, α-farnesene, and α-curcumene, while phenolic compounds include gingerol, paradols, shogaol, and diarylheptanoids. Gingerols and shogaol are the major phenolic compounds in ginger. Terpenoids, flavonoids, and phenolic compounds are strong antioxidants. Besides these, amino acids, raw fiber, phytosterols, vitamins (nicotinic acid and vitamin A), protein, and minerals are also present (227–232).
Osteoarthritis
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Ginger contains certain chemical components which are responsible for its inflammatory actions; 6-gingerol, shogaols, and pungent constituents (gingerdione). Both gingerol and shogaol in vitro have the ability to decrease COX-2 activity, and the pungent components in vitro show the ability to also attenuate COX-2 but also Il-β, IL-6, and TNF-α. Both also have the ability to target the potentially chondroprotective pathway, Nrf2 (Schadich et al., 2016); however, the role in chondrocytes has yet to be reported.
Tropical Herbs and Spices as Functional Foods with Antidiabetic Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arnia Sari Mukaromah, Fitria Susilowati
Ginger (Zingiber officinale Roscoe) is similar to turmeric and it is a popular ingredient in cooking due to a peculiar flavor, aroma, and pungent odors. Besides cooking, ginger is also well-known for its medicinal properties against gastrointestinal disorder, motion sickness, nausea relief, cold, and flu relief, pain, and inflammation (reduce muscle pain, knee, and elbow). Ginger contains several biochemical constituents, such as: gingerol, shogaol, paradol, and zingerone [23]. It may also reduce the risks of cardiovascular diseases (CVDs), blood clotting, and hyperglycemia.
Combined Zingiber officinale and Terminalia chebula Induces Apoptosis and Modulates mTOR and hTERT Gene Expressions in MCF-7 Cell Line
Published in Nutrition and Cancer, 2021
Jayasindu Mathiyazhagan, Gothandam Kodiveri Muthukaliannan
Cancer therapies include chemotherapy, radiotherapy, and surgery where the treatment outcome becomes unsatisfactory by developing resistance against the drug. Few patients are not sensitive to the existing chemotherapeutics itself (22). Thus there is a need to develop pharmacologically important compounds that works better than current treatments. The presence of pharmacologically active compounds in natural products has been rooted since long. ZO has been used as spice as well as in traditional medicine. TC is commonly known as Haritaki that exerts various pharmacological activities including anticancer activity. The bioactive compounds that exerts anticancer activities in ZO and TC are 6-gingerol (23), 6-shogaol (24) and gallic acid (25), ellagic acid (26), and chebulinic acid (27), respectively. Shogaol have been reported to have strong bioactivities such as anticancer, anti-inflammatory, and free radical scavenging activity than gingerol (28,29). TC compounds were reported to possess higher anticancer activities against breast cancer especially chebulinic acid, ellagic acid, and gallic acid (27). ZO and TC have shown to be important medicinal plants in ayurvedic medicines for treating various ailments and also modern scientific researches on these plants were reported to have cytotoxic activities (2).
Ginger and 6-shogaol protect intestinal tight junction and enteric dopaminergic neurons against 1-methyl-4-phenyl 1,2,3,6-tetrahydropyridine in mice
Published in Nutritional Neuroscience, 2020
Eugene Huh, Jin Gyu Choi, Dongjin Noh, Hyung-Seok Yoo, Jeewon Ryu, Nam-Jung Kim, Hocheol Kim, Myung Sook Oh
Ginger (Zingiber officinale Roscoe, Zingiberaceae) is one of the most popular cooking ingredients with spicy odors. 6-shogaol, a major pungent compound in dried ginger, is also known as the main pharmacological compound of ginger.24 Recently, studies on the possible effect of ginger and 6-shogaol on neurodegenerative disorders such as PD have been reported.25–27 In addition, ginger has been widely used in East Asia to treat GI dysfunction from ancient times. A previous study investigating the effects of ginger on GI dysfunction revealed that 11 patients with functional dyspepsia who were treated with ginger powder had their gastric emptying time attenuated.28 Moreover, ginger and its compound 6-shogaol normalized the inflammatory cytokines-mediated increase of intestinal permeability in CaCo2 cells.29 However, no studies have investigated whether ginger or 6-shogaol could influence the intestinal barrier integrity in animal models including that for PD. In addition, there are no studies which identify the effects of ginger or 6-shogaol on enteric dopaminergic neurons in animal models of PD.
Anti-hyperuricemic property of 6-shogaol via self-micro emulsifying drug delivery system in model rats: formulation design, in vitro and in vivo evaluation
Published in Drug Development and Industrial Pharmacy, 2019
Qiuxuan Yang, Qilong Wang, Yingshu Feng, Qiuyu Wei, Congyong Sun, Caleb Kesse Firempong, Michael Adu-Frimpong, Ran Li, Rui Bao, Elmurat Toreniyazov, Hao Ji, Jiangnan Yu, Ximing Xu
6-shogaol is a major biologically active compound found in large amounts in stored ginger, which has been shown to have a number of pharmacological activities. In order to study its characteristics more intensively, it is necessary to extract it from ginger to a certain amount. The method of separation and purification of 6-shogaol has also been reported in the literature [29]. In this study, using ultrasonic method with ethyl acetate to extract 6-shogaol. Compared with the conventional extraction method, it has the advantages of short extraction time, high yield, low-temperature extraction, and favorable protection of active ingredients.