Ginger Action and Uses.Ginger Extract.Gingerols.
Article Content:
- .Basic Botanical data of Ginger.
- .Description and Phytochemical Constituents of Ginger.
- .Origin and Narrative History of of Ginger.
- .Medicinal Action and Uses of Ginger.
- .Functions and applications of Ginger.
- .More reference materials and state of Ginger application.
- .Additional Research of Ginger.
- .Dosage and Administration of Ginger.
- .Culture and Practice of Ginger Tea.
- .The essence of ginger.
- .How Search Engine think about Ginger.
- .Research Update:Ginger and Its Constituents.
Description and Phytochemical Constituents of Ginger.
Zingiber is a creeping perennial plant native to tropical south-east Asia and cultivated in the West Indies, Africa and China. The aromatic, knotty rootstock is thick and fibrous, and whitish or buff in colour. It produces a simple, leafy stem covered with the leaf sheaths of the lanceolate-oblong to linear leaves, and reaches a height of 1.25m. The leaves areup to30cm long and the sterile flowers are white with purple streaks and grow in small dense spikes.
Ginger is a rain forest monocot about a metre high, with long, narrow leaves and spicate flowers. It has been grown in China since Antiquity. Seeds have never been found, ginger propagates through buddings from its knotty rhizome.
The fresh ginger rhizome is a versatile ingredient of the far eastern cuisine, and is now commonly used in most of the world. Its flavour is lemony-balsamic and its taste is medium hot.
Phytochemical Constituents of Ginger(Zingiber officinale):
The primary known constituents of Ginger Root include gingerols, zingibain, bisabolene, oleoresins, starch, essential oil (zingiberene, zingiberole, camphene, Cineole, borneol), mucilage, and protein.
Volatile oils (bisabolene,Cineole,phellandrene, citral,borneol, citronellol, geranial, linalool, limonene, zingiberol, zingiberene, camphene), Oleoresin (gingerol, shogaol), Phenol (gingeol, zingerone), Proteolytic enzyme (zingibain), Vitamin B6, Vitamin C, Calcium, Magnesium, Phosphorus, Potassium, Linoleic acid,gum, starch, lignin, vegeto matter, asmazone, acetic acid, acetate of potassa, sulphur.
The pungency of ginger is due to Gingerol which is the alcohol group of the oleoresin (when resins are associated with volatile oils, they are called OLEORESINS). Ginger owes its aroma to about 1 to 3% of volatile oils, which are bisabolene, zingiberene and zingiberol.
Primary Nutrients: Calcium, Iron, Magnesium, Phosphorus, Potassium, Protein, Sodium, Vitamins A, Vitamin B-complex and Vitamin C.
Ginger contains several chemical components as outlined by Michael Murray, N.D. in The Healing Power of Herbs:
starch (50%)
protein (9%)
lipids (including glycerides, phosphatidic acid, lecithins, and fatty acids; 6-8%)
protease (2.26%)
volatile oils (including gingerol, shogaol, zingiberene, and zingiberol; 1-3%)
pungent principles
Vitamins A and Vitamin B3 (niacin).
The pungent principles (including the volatile oil gingerols) are the most medicinally potent because they inhibit prostaglandin and leukotriene formations (products in the body that influence blood flow and inflammation). They also give ginger its pungent aroma.
The lemony character of fresh ginger is due to citral. Major components of the essential oil are the sesquiterpenes beta-sesquiphellandrene and zingiberene. The 'sharp' constituents, causing the burning sensation on the mucous membranes, are substituted phenols (gingerols/shogaols)
citral, beta-sesquiphellandrene, zingiberene, and gingerols/shogaols
Reference:
1.Ginger Action and Uses.Ginger Extract.Gingerols.
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