A review: composition, use and bioactive properties of ginger (Zingiber officinale L.) rhizoms

Tatiana Zhukovets, Mehmet Musa Özcan

Volume 26, Issue 3;
Pages: 200-216; 2020
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Ginger (rhizome of Zingiber officinale) belongs to the Zingiberaceae family, is widely used and is most popular as a culinary spice and in Traditional medicines to add flavor for more than thousands of years and tuberose plant thatgrows in humid locations. The rhizome can be macerated in ethanol and used as a tonic and a stimulant. It is also used in pharmaceuticals, nutraceuticals and in cosmetics. Ginger contains a fusion of an aroma oils both volatile (zingiberene) and non-volatile (oleoresin) oils and phenolic compounds (gingerol and shogaol, zingerone and paradol). In ginger rhizomes, also contains starch, saccharides, proteins, colouring matter and trace minerals that plays a huge role as a spice ingredient. Ginger is available in fresh, dried, pickled, preserved, crystallized, candied and powdered or ground form. The extractsand isolated metabolites of Z. officinale have exhibited the following properties: anti-inflammatory, antioxidant, antidiabetic, anticancer, antimicrobial, analgesic and antiviral. The aim of this review is to provide a overview about the main aspects related with pharmacognosy and pharmacology of Z. officinalis published in the literature over the last decade. Ginger has shown various pharmacological effects such antioxidant, anti-inflammatory, gastro protective, anti-bacterial, anti-diabetic.
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