Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review

Abstract

Ginger is a spice type used by rhizome. Ginger has long been used to heal various diseases, including inflammation and digestive disorders. As the development of science, the food and health sector, mostly use ginger as functional food and medicine because of its usefulness. Ginger's role as food and medicine has been recognized as safe, classified in Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA). The content of bioactive compounds in ginger classified as volatile and non-volatile compounds contributes positively to food and health. Ginger can be used as fresh, dried, essential oils, oleoresin, extracts, or powders. Oleoresin and essential ginger oil are extracts used extensively in food and health fields. To obtain the extract, an extraction that multiplies thermal and non-thermal processes can be performed. Many use gingers as a condiment for food. Ginger gives a spicy taste that's typical of food and drink. It also contributes to a natural antioxidant, extends food products' shelf-life, and improves the organoleptic quality of food products. Whereas ginger consumption can help decrease blood glucose in type 2 diabetes mellitus, analgesics, reduce uric acid, lessen muscle pain, and increase the body's immune system. In this study, we have reviewed ginger, the red ginger extraction process, and functional compounds, food, and health benefits.