Phytochemical profile, therapeutic potentials, nutritional composition, and food applications of ginger: a comprehensive review
2025
Great Iruoghene Edo | Ufuoma Augustina Igbuku | Raghda S. Makia | Endurance Fegor Isoje | Tayser Sumer Gaaz | Emad Yousif | Agatha Ngukuran Jikah | Khalid Zainulabdeen | Patrick Othuke Akpoghelie | Rapheal Ajiri Opiti | Arthur Efeoghene Athan Essaghah | Dina S. Ahmed | Huzaifa Umar
Abstract The review presents a comprehensive overview of the various bioactive compounds found in ginger, namely gingerols, shogaols, paradols, and zingerone as well as their biological activities. The compounds are responsible for the distinct aroma, flavor, and pharmacological activities such as anti-inflammatory, anti-oxidation, antimicrobial, anti-cancer, gastroprotective effects associated with ginger. An increased understanding of the bioactive compounds present in ginger such as presented in this publication will assist relevant bodies to harness more of its benefits. Ginger exerts its bioactivities via a number of mechanisms such as inhibiting the activation of tumor necrosis factor α and cyclooxygenase-2 in human synoviocytes and limiting the body’s leukotrienes and prostaglandins to elicit anti-inflammatory activity, activating the descendent inhibitory pathways of pain and suppressing the transmission of nociceptive signals thus exhibiting anti-nociceptive effects amongst others. This article also explores the applications of ginger in pharmaceuticals, nutraceuticals, and functional foods, highlighting its value in various industries. Although been generally recognized as safe, there is an incomplete understanding of the mechanisms of action of ginger constituents. This lack of complete knowledge necessitates that caution be taken with its use.
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