Abstract
Ginger (Zingiber officinale) has been used as a spice and a medicine for over 200 years in traditional Chinese medicine. Ginger is an important plant with several medicinal and nutritional values used in Asian and Chinese tradition medicine. Ginger and its general compounds such as Fe, Mg, Ca, vitamin C, flavonoids, phenolic compounds (gingerdiol, gingerol, gingerdione and shogaols), sesquiterpenes, paradols has long been used as an herbal medicine to treat various symptoms including vomiting, pain, cold symptoms and it has been shown to have anti-inflammatory, anti-apoptotic, anti-tumor activities, anti-pyretic, anti-platelet, anti-tumourigenic, anti-hyperglycaemic, antioxidant anti-diabetic, anti-clotting and analgesic properties, cardiotonic, cytotoxic. It has been widely used for arthritis, cramps, sprains, sore throats, rheumatism, muscular aches, pains, vomiting, constipation, indigestion, hypertension, dementia, fever and infectious diseases. Ginger leaves have also been used for food flavouring and Asian traditional medicine especially in China. Ginger oil also used as food flavouring agent in soft drink, as spices in bakery products, in confectionary items, pickles, sauces and as a preservatives. Ginger is available in three forms, namely fresh root ginger, preserved ginger and dried ginger. The pharmacological activities of ginger were mainly attributed to its active phytocompounds 6-gingerol, 6-shogaol, zingerone beside other phenolics and flavonoids. Gingerol and shogaol in particular, is known to have anti-oxidant and anti-inflammatory properties. In both traditional Chinese medicine, and modern China, Ginger is used in about half of all herbal prescriptions. Traditional medicinal plants are often cheaper, locally available and easily consumable raw and as simple medicinal preparations. The obtained findings suggest potential of ginger extract as an additive in the food and pharmaceutical industries.
Highlights
Ginger occurrence, cultivation, chemical constituents, nutrient composition and chemical compositionTraditionally, Chinese medicine includes herbal medicines and acupuncture (Akinyemi et al, 2016; Shahrajabian et al, 2018; Ogbaji et al, 2018; Shahrajabian et al, 2019a,b,c,d,e; Shahrajabian et al, 2020)
A plant in the Zingiberaceae family, is a culinary spice that has been as an important herb in traditional Chinese medicine for many centuries
More than 60 active constituents are known to be present in ginger, which have been broadly divided into volatile and non-volatile compounds
Summary
Cultivation, chemical constituents, nutrient composition and chemical compositionTraditionally, Chinese medicine includes herbal medicines and acupuncture (Akinyemi et al, 2016; Shahrajabian et al, 2018; Ogbaji et al, 2018; Shahrajabian et al, 2019a,b,c,d,e; Shahrajabian et al, 2020). Ginger (Zingiber officinale Roscoe.) has a long history of being used as a medicine and herbal since ancient time and had been used as an important cooking spice throughout the world (Nour et al, 2017). Lister (2003) revealed that the ginger plant has a long history of cultivation known to originate in China and it was one of the most parts of Chinese traditional medicine, and spread to India, Southeast Asia, West Africa and the Caribbean.
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