Medicinal Properties of Ginger (Zingiber officinale Roscoe)
Dilip Ghosh, Pulok K. Mukherjee in Natural Medicines, 2019
The proximate composition of fresh ginger reported by different workers is compiled in Table 23.2. Fresh ginger is mostly used as an ingredient in many dishes. It has a fair amount of protein and fat. Comparatively, it also has high fibre content, though that will depend on the stage of maturity, as the tender rhizomes have lower amounts of fibre. Longvah et al. (2017) reported the content of insoluble and soluble dietary fibre in fresh ginger as 4.28 and 1.08 g/100 g, respectively. Dry ginger has a higher content of all relative constituents as it becomes concentrated upon drying (Table 23.3). Traditionally, ginger is dried in the shade, although technologies for mechanical drying are also available. Dry rhizomes have a considerable amount of protein, ranging from 5.28 to12.05 g/100 g, and fat, ranging from 1.4 to 17.11 g/100 g. The ash content is also higher, indicating it can be a rich source of minerals. Similarly, the dry rhizome is also rich in fibre on account of its cellulosic components. The wide range of difference seen in values reported by different workers are mostly due to different cultivars used for analysis, as well as the stage of maturity of the rhizome. The tender rhizomes have more moisture and less of other constituents, and as it matures, the moisture decreases, while the other nutrients and fibre increase.
Functional Foods
Datta Sourya, Debasis Bagchi in Extreme and Rare Sports, 2019
Zingiber officinale is a flowering plant belonging to the Zingiberaceae family. Its rhizome or root is called ginger. Ginger is a popular spice and used commonly in food to give flavor (due to volatile oil) with various biological properties including antioxidant, anti-inflammation, anti-aging, anti-microbial, anti-obesity, anti-cancer, and anti-diabetic, hence it is used as a dietary supplement. Zingerone and gingerols are the two major active components of ginger (Srinivasan, 2017). Furthermore, ginger is shown to display both analgesics (pain killer-inhibit prostaglandins synthesis) and ergogenic properties owing to its bronchodilatory and gastroprotective properties, along with antioxidant, anti-inflammatory (inhibit COX and iNOS expression) and anti-emetic activities; hence it is effective against exercise-induced fatigue and pain (Anosike et al., 2009; Wilson, 2015; Wilson et al., 2015). Zehsaz and his colleagues (2014) concluded that consumption of dried ginger powder by runners would significantly suppress the pro-inflammatory markers and thus indirectly lower the pain in their randomized, double-blind, parallel trial. Nevertheless, there was no significant evidence to showcase the direct ergogenic property of ginger.
Industrial Uses of Essential Oils
K. Hüsnü Can Başer, Gerhard Buchbauer in Handbook of Essential Oils, 2020
Over the same time period, another group of users of essential oils entered the markets. In 1790, the term “soda water” for carbon dioxide saturated water as a new drink appeared for the first time in the US and in 1810 the first US patent was issued for manufacture of imitations of natural gaseous mineral waters. Only nine years later, the “soda fountain” was patented by Samuel Fahnestock. In 1833, carbonated lemonade flavored with lemon juice and citric acid was on sale in England. In1835, the first bottled soda water appeared in the US. It is, however, interesting that the first flavored sparkling drink—“Ginger Ale”—was created in Ireland in 1851. The milestones in flavored soft drinks appeared 30 years later: 1881—the first cola-flavored drink in the US; 1885—“Dr Pepper” was invented by Charles Aderton in Waco, Texas; 1886—Coca-Cola by Dr. John S. Pemberton in Atlanta, Georgia; and in 1898—Pepsi-Cola, created by Caleb Bradham, known from 1893 as “Brad's Drink.”
6-Gingerols (6G) reduces hypoxia-induced PC-12 cells apoptosis and autophagy through regulation of miR-103/BNIP3
Published in Artificial Cells, Nanomedicine, and Biotechnology, 2019
Chunyang Kang, Mingyang Kang, Yingying Han, Tuo Zhang, Wei Quan, Jian Gao
Nowadays, the use of traditional medicine to treat cerebral ischemia has attracted attention. Ginger is an ancient and traditional medicinal and edible plant. It has been used to treat diseases in China for more than 2000 years. 6-Gingerols (6G), which is a phenolic ingredient purified from ginger, has been reported to exert anti-inflammation, anti-oxidative and anti-apoptotic roles [5–7]. 6G is reported to alleviate myocardial ischemia/reperfusion injury [8]. 6G can also reduce the levels of inflammatory markers, making it a potential strategy for the treatment of atherosclerosis [9]. As for neuronal diseases, Feng indicated that 6G suppressed astrocyte overactivation, through which it contributed to the improvement of cognitive ability [10]. However, whether 6G could be used for cerebral ischemia therapy still remains to be known.
The role of ginger’s extract and N-acetylcysteine against docetaxel-induced oxidative stress and genetic disorder
Published in Drug and Chemical Toxicology, 2023
Farzaneh Motafeghi, Parham Mortazavi, Amir Hossein Salman Mahiny, Mohammad Mehdi Abtahi, Mohammad Shokrzadeh
Ginger, scientifically known as Zingiber officinale, is a plant of the Zingiberaceae family. It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) which are about one meter tall and also bear narrow leaf blades. It is indigenous to Southeast Asia, and for centuries, it has played an essential role in Chinese, Ayurvedic, and Unani-Tibb herbal medicine for disease treatment. It has been highly theorized that ginger could benefit human health due to its antioxidant properties. The main components of ginger are 6-gingerol, 6-shogaol, 8-gingerol, and 10-gingerol. These constituents have previously demonstrated potent in-vitro antioxidant activity. Ginger extract has shown to reduce oxidative stress and increase plasma non-enzymatic antioxidant capacity (de WAARD and ANUNCIADO 1999, Atashak et al. 2014). It has been used as a spice and herbal medicine throughout time (Han et al. 2013, Mao et al. 2019). Ginger is rich in phenolic and terpenes compounds such as gingerol, shogaol, polysaccharides, lipids, and fiber (Stoner 2013). Studies have shown that ginger extract has antioxidant, anti-inflammatory, and anti-apoptotic activity. It has also been shown to increase the activity of antioxidant factors such as SOD, catalase, and GPx. The results of cellular and molecular studies have shown that ginger can also inhibit oxidative stress factors (Hosseinzadeh et al. 2017).
Palliative Role of Aqueous Ginger Extract on N-Nitroso-N-Methylurea-Induced Gastric Cancer
Published in Nutrition and Cancer, 2020
Debjani P. Mansingh, Shalini Pradhan, Deeptarup Biswas, R. Barathidasan, Hannah R. Vasanthi
Ginger has been valued around the globe as an important commonly used cooking spice which contains a number of phytoconstituents. Indian ginger that is light-yellow in color having a characteristic odor which contains camphene, phellandrene, zingiberene, gingerol, gingerin, cineol, and borneol are the active principles in it other than resins and starch. Ginger owes its pungent flavor due to the presence of essential oil and resin. To specify, [8]-Gingerol, [10]-Gingerol, [12]-Gingerol, and Shogaol are known to have antioxidant (6), anti-inflammatory (7) and antitumor effects (8). Ginger has also has been suggested for the treatment of atherosclerosis, migraine headaches, rheumatoid arthritis, high cholesterol, ulcers, depression, common cold, flu-like symptoms, and even painful menstrual periods (8). Indian culinary uses ginger in a variety of dishes to add taste and as a sialagogue. It is also used in many GI tract disturbances as a stimulant, carminative, and digestive agent in Ayurveda and Siddha system of medicine practiced in India from time immemorial (9).
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