Ginger and Its Health Benefits

158 Pages·2022·8.168 MB·English

by  Isla Kermode

Natural Products and Therapeutics

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Isla Kermode
Editor

Ginger and its Health Benefits
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Published by Nova Science Publishers, Inc. † New York
Contents

Preface .......................................................................................... vii
Chapter 1 Health Benefits of Ginger in
Gastrointestinal Disorders ................................................1
Hatice Gül Anlar
Chapter 2 Potential Benefits of Ginger
in Maintenance of Oral Health .......................................19
C. Pushpalatha, Kavita Kamondur
and Arshiya Shakir
Chapter 3 Image Processing of Ginger Extract
via Microwave- Assisted Hydrodistillation ...................37
Siti Nuurul Huda Mohammad Azmin
and Mohd Shukri Mat Nor
Chapter 4 Effects of Ginger (Zingiber officinale
Roscoe 1807) on Health Promotion ................................55
Karina Zanoti Fonseca, Ferlando Lima Santos
and Franceli da Silva
Bibliography ...........................................................................................65
Index ......................................................................................... 137

Preface

Ginger is a flowering plant originally from Southeast Asia that is commonly
used as a spice and is well-known for its various health benefits. Several of
these benefits are described in detail in the four chapters of this book. Chapter
One provides knowledge about ginger’s beneficial effects in the treatment of
gastrointestinal disorders. Chapter Two highlights the composition and
properties of ginger, oral application, and its future scope in dentistry. Chapter
Three includes a case study of ginger extraction using microwave-assisted
hydrodistillation to compare images from before and after the extraction
process of ginger. Lastly, Chapter Four addresses the state of the art of
research on the use of ginger in health promotion.
Chapter 1 - Gastrointestinal (GI) disorders are the term used to refer to
any condition or disease that occurs within the gastrointestinal tract. These
disorders affect a lot of people and decreased their life quality. Ginger
(Zingiber officinale) has been used in the kitchen as a spice for centuries.
Promising data from epidemiological as well as in vitro and animal studies
have claimed that consumption of ginger may be useful in the treatment and
also prevention of GI diseases such as nausea and vomiting, irritable bowel
syndrome, Helicobacter pylori infection, and gastric ulcerations. This chapter
aims to provide knowledge about the general information about ginger and its
beneficial health effects on GI diseases.
Chapter 2 - Ginger rhizomes or Zingiberofficinale is a perennial crop
grown in tropical and subtropical regions worldwide. It has been used as
traditional medicine for 2500 years to alleviate headaches, cold and
gastrointestinal disorders. It is also used as an alternative medicine to treat
rheumatological, musculoskeletal, and dyslipidemia conditions [1]. Minerals,
vitamins, and phytochemicals are abundant in ginger. Recently, ginger has
received a lot of interest in dentistry to avoid tooth problems. Ginger has no
toxicity hence it is regarded as safe (GRAS) by the US Food and Drug
Administration [2]. The polyphenolic ketones or Gingerols present in ginger
are mainly responsible for pharmacological effects such as antioxidant, anti-
viii Isla Kermode
inflammatory, and antimicrobial activities. It was first reported in the early
1980s that Ginger has anti-inflammatory activity since it has the potential to
inhibit prostaglandins synthesis. Gingerols and Shogaols present in Ginger
exhibit pharmacological characteristics that are similar to dual-acting non-
steroidal anti-inflammatory medications. The Ginger antioxidant activity is
responsible for protection against radiation toxicity and lethality. Ginger
exhibits antibacterial activity against Streptococcus mutans and Streptococcus
sanguinis. Since ginger has a wide range of pharmacotherapeutic
characteristics, it has been used to treat oral diseases [3-5]. This chapter
highlights the composition and properties of ginger, oral application, and the
future scope of ginger in dentistry.
Chapter 3 - Extraction techniques become the primary process to obtain a
good quality of plant extraction yield. However, the extraction technique
efficiency could be determined by comparing the image processing before and
after the extraction process. Image processing of the extract is an important
technique to determine the factors affecting the success of the extraction yield.
Therefore, this chapter reviews the state-of-the-art development for plant
processing and the fundamentals of microwave-assisted hydrodistillation
extraction methods. The case study of ginger extraction using microwave-
assisted hydrodistillation was demonstrated where the images before and after
the extraction processes of ginger were revealed. This chapter also discusses
the comparison of the morphological images of the ginger extract.
Chapter 4 - Ginger (Zingiber officinale Roscoe 1807) is a perennial
monocot rhizome of the family Zingiberaceae native from south east Asia. It
is widely used worldwide as spice and as beverage flavor, mainly in Asian
products. Ginger is not only used as food, but also in the traditional Asian
medicine. Several studies have focused on the health benefits of ginger
consumption based on the fact that India and China have been traditionally
using it to treat asthma, headache, infectious diseases, rheumatoid arthritis and
helminthiasis. Its main effects are related to its anti-inflammatory, anti-tumor,
anti-hyperglycemic and anti-lipidemic activities. One of its bioactive
compounds, gingerol, prevents hyperlipidemia induced by lipid-rich diets by
regulating the expression of enzymes involved in cholesterol homeostasis.
Ginger is considered a safe and effective antidiabetic adjuvant and shows
beneficial effects on lipid profile, insulin resistance and weight loss. Its
protective effects against cancer are among its most studied properties and are
related to the induction of tumor cell apoptosis and inhibition of cell
proliferation. This chapter addresses the state of the art of research on the use
of ginger in health promotion.