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

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

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Abstract

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.

Item Type:	Article
Uncontrolled Keywords:	Zingiberaceae, gingerols, processing, composition, bioactivities, pharmaceutical
Subjects:	600 Technology > 01 Medical sciences > 15 Pharmacology 600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	25 May 2012 08:54
Last Modified:	30 Dec 2016 08:27
URI:	http://ir.cftri.res.in/id/eprint/1969

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