Therapeutic Role of Ginger (Zingiber officinale) - A Review
Tahreem Kausar
Department of Food Technology, SIST (School of Interdisciplinary Sciences and Technology), Jamia Hamdard, New Delhi 110062, India.
Sadaf Anwar
Department of Biochemistry, College of Medicine, University of Ha’il, Ha’il 2440, Saudi Arabia.
Entesar Hanan
Department of Food Technology, SIST (School of Interdisciplinary Sciences and Technology), Jamia Hamdard, New Delhi 110062, India.
Mifftha Yaseen
Department of Food Technology, SIST (School of Interdisciplinary Sciences and Technology), Jamia Hamdard, New Delhi 110062, India.
Shimaa M. H. Aboelnaga
Deanship of Preparatory Year, University of Hail, Ha’il, KSA.
Z. R. Azaz Ahmad Azad *
Department of Food Technology, SIST (School of Interdisciplinary Sciences and Technology), Jamia Hamdard, New Delhi 110062, India and Department of Post-Harvest Engineering and Technology, Aligarh Muslim University, Aligarh 202001, India.
*Author to whom correspondence should be addressed.
Abstract
Ginger (Zingiber officinale) is a common kitchen spice that belongs to the family Zingiberaceae. It is rich in phytochemistry that is promoting health benefits. It is used as a home remedy to support the common cold, headaches, and pharmacological properties such as anti-inflammatory, antioxidant, antiemetic, antiulcer, and anti-cancer, antiplatelet, anti-diabetic and lipid-lowering activities. Gingerols are key ingredients found in ginger that convert into zingerone, shogaol, and parasols, giving flavor and odor. Zingerone and shogaol are present in limited quantities in fresh ginger and more in dried or extracted goods. Especially 6-gingerol and 6-shogaol are pharmacological properties that are effective in antipyretic, analgesic, and hypotensive. The present review is about different therapeutic properties of ginger, including antioxidant properties, anti-diabetic properties, anti-cancer properties etc.
Keywords: Ginger, anti-diabetic, antioxidant properties, anti-cancer, anti-inflammatory