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An Impression on Current Developments in the Technology, Chemistry, and Biological Activities of Ginger (Zingiber officinale Roscoe)

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Title An Impression on Current
Developments in the Technology,
Chemistry, and Biological Activities
of Ginger (Zingiber officinale Roscoe)
 
Creator Rahath Kubra, I.
Jagan Mohan Rao, L.
 
Subject 15 Pharmacology
30 Spices/Condiments
 
Description Ginger rhizome (Zingiber officinale Roscoe) is widely cultivated as a spice for its aromatic and pungent components. The
essential oil and oleoresins from ginger are valuable products responsible for the characteristic flavor and pungency. Both
are used in several food products such as soft beverages and also in many types of pharmaceutical formulations. More
than 100 compounds have been reported from ginger, some of which are isolated and characterized, others are tentatively
identified by GC-MS and / or LC-MS. [6]-Gingerol, the major gingerol in ginger rhizomes, has been found to possess many
interesting pharmacological and physiological activities, such as anti-inflammatory, analgesic, and cardiotonic effects.
Ginger is considered as “generally recognized as safe” (GRAS) by Food and Drug Administration (FDA), USA. Due to
all these properties, ginger has gained considerable attention in developed countries in recent years, especially for its use
in the treatment of inflammatory conditions. The present review is a persuasive presentation of the current information on
processing, chemistry, biological activities, and medicinal uses of ginger. Further studies are required for the validation of
the beneficial uses. Formulation for novel products and new usages may emerge in the years to come, based on the revealed
results of various studies.
 
Date 2012
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/1969/1/Critical%20Reviews%20in%20Food%20Science%20and%20Nutrition%2052%288%29%202012%20651.pdf
Rahath Kubra, I. and Jagan Mohan Rao, L. (2012) An Impression on Current Developments in the Technology, Chemistry, and Biological Activities of Ginger (Zingiber officinale Roscoe). Critical Reviews in Food Science and Nutrition, 52. 651-688 . ISSN 1549-7852