Health benefits of Gingerol and other chemicals of Ginger (Review)

DR SANJAY SHARMA

Volume : V, Issue : XI, November - 2015

Health benefits of Gingerol and other chemicals of Ginger (Review)

Dr Sanjay Sharma

Abstract :

Ginger (Zingiber officinale) belongs to Zingiberaceae family, its root or underground stem (rhizome) can be consumed fresh, powdered, dried as a spice(Baliga et al.,2012) or as juice. Ginger has been used for its medicinal properties for centuries among many cultures. Ginger is often consumed in small amounts, so does not add significant quantities of calories, carbohydrates to the food. Presence of 3% natural essential oils gives it spicy aroma. Ginger possesses numerous health benefits like antimicrobial, antiviral, gastroprotective, antidiabetic, anti–hypertensive, cardioprotective, anticancer, chemo preventive and immunomodulatory effects. Ginger’s flavour is influenced by a number of compounds; the pungency of fresh ginger comes from gingerol. Cooking ginger eaks down gingerols into the compound zingerone, which is less pungent. Another class of compounds formed during cooking are the shogaols, which also contribute to flavour & pungency.