Bioactive compounds of ginger

Nagendra Chari, K. L. (2010) Bioactive compounds of ginger. Masters thesis, University of Mysore.

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Thesis (Masters)
Additional Information:	Ginger, the rhizome of Zingiber officinalis, one of the most widely used spice and condiment for various foods and beverages. It is one of the agro based products, which has good commercial as well as industrial value. Ginger is cultivated on a large scale in India and exported to earn foreign exchange. The major uses of ginger are in the flavouring, seasoning and garnishing of food by domestic consumers. Ginger has a long history of medicinal use dating back to 2500 years where it has been traditionally used for varied human ailments in different parts of the globe, to aid digestion and treat stomach upset, diarrhea, and nausea. Pungent constituents present in ginger and other zingiberaceous plants have potent antioxidant and antiinflammatory activities, and some of them exhibit cancer preventive activity in experimental carcinogenesis. The bioactive compounds identified in ginger are gingerols, Shagaols, paradols and zingerone. The anticancer properties of ginger are attributed to the presence of pungent vallinoids, viz. [6]-gingerol and [6]-paradol, as well as to other constituents like shogaols, zingerone etc. Ginger is used in a large variety of foods and can be ingested in considerable amounts in the human diet (250 mg–1 g daily). A significant number of in vitro and laboratory animal studies provide substantial evidences that ginger and its organic pungent vallinoid compounds are effective inhibitors of the carcinogenic process. The use of this ancient medicine for gastrointestinal problems (stimulation of digestion) has been given scientific approval. Today, medicinal ginger is used mainly for prevention of the symptoms of microbial infection and in cancer chemoprevention. Due to its abundance, low cost and safety in consumption, ginger has been the subject of intensive scientific research over the past two decades, which have proven the anticarcinogenic, antibacterial, antifungal, hypoglycemic, and anti-atherosclerotic activity of ginger. The benefits provided by ginger must be viewed as part of the entire diet, since several dietary constituents can influence the degree of protection. Ginger can be preserved by drying and irradiation. Dry ginger and ginger powder can be used as pharmaceuticals for the production of herbal medicines and in the treatment of cold and fever. Ginger has been demonstrated to be antimutagenic, inducers of detoxification, and preventers DNA damage in vitro. Ginger is a strong anti-oxidant substance and may either mitigate or prevent generation of free radicals. It is considered a safe herbal medicine with a insignificant adverse/side effects.As several metabolic diseases and age-related degenerative disorders are closely associated with oxidative processes in the body, the use of either ginger alone or one or more of its constituents as a source of anti-oxidants to combat oxidation warrants further attention. The effect of ginger on vomiting during cancer chemotherapy is an important attribute of ginger. Currently, there is a renewed interest on ginger, and several scientific investigations aimed at isolation and identification of active constituents of ginger, scientific verification of its pharmacological actions on diseases and conditions of application. Further trials in humans are required to determine the efficacy of ginger (or one or more of its constituents) and to establish no adverse effects are observed. Food based approaches for enhancing the intake of spices and phytochemicals can offer an avenue to greatly impact the onset and progression of chronic diseases, oxidant stress and ageing. Spices such as ginger have a wide variety of bio-functions and their additive or synergistic actions are likely to protect the human body against a variety of insults. Traditionally spices, as part of the diets, have holistic effects on human health.
Uncontrolled Keywords:	Zingiber officinalis, nutraceutical, gingerol, bioactive compounds
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 18 Phytochemistry
Divisions:	Plantation Products Spices and Flavour Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Mar 2011 05:59
Last Modified:	03 Mar 2011 05:59
URI:	http://ir.cftri.res.in/id/eprint/9983

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