Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review

Subroto E., . and Indiarto R., . and Angeline, . and Selly, . Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review. pp. 497-505. ISSN 2550-2166

Ginger is a spice type used by rhizome. Ginger has long been used to heal various diseases including inflammation and digestive disorders. As the development of science the food and health sector mostly use ginger as functional food and medicine because of its usefulness. Ginger's role as food and medicine has been recognized as safe classified in Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA). The content of bioactive compounds in ginger classified as volatile and non-volatile compounds contributes positively to food and health. Ginger can be used as fresh dried essential oils oleoresin extracts or powders. Oleoresin and essential ginger oil are extracts used extensively in food and health fields. To obtain the extract an extraction that multiplies thermal and non-thermal processes can be performed. Many use gingers as a condiment for food. Ginger gives a spicy taste that's typical of food and drink. It also contributes to a natural antioxidant extends food products' shelf-life and improves the organoleptic quality of food products. Whereas ginger consumption can help decrease blood glucose in type 2 diabetes mellitus analgesics reduce uric acid lessen muscle pain and increase the body's immune system. In this study we have reviewed ginger the red ginger extraction process and functional compounds food and health benefits.

Full text available from: Official URL: https://www.myfoodresearch.com/uploads/8/4/8/5/848...

Abstract

Ginger is a spice type used by rhizome. Ginger has long been used to heal various diseases including inflammation and digestive disorders. As the development of science the food and health sector mostly use ginger as functional food and medicine because of its usefulness. Ginger's role as food and medicine has been recognized as safe classified in Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA). The content of bioactive compounds in ginger classified as volatile and non-volatile compounds contributes positively to food and health. Ginger can be used as fresh dried essential oils oleoresin extracts or powders. Oleoresin and essential ginger oil are extracts used extensively in food and health fields. To obtain the extract an extraction that multiplies thermal and non-thermal processes can be performed. Many use gingers as a condiment for food. Ginger gives a spicy taste that's typical of food and drink. It also contributes to a natural antioxidant extends food products' shelf-life and improves the organoleptic quality of food products. Whereas ginger consumption can help decrease blood glucose in type 2 diabetes mellitus analgesics reduce uric acid lessen muscle pain and increase the body's immune system. In this study we have reviewed ginger the red ginger extraction process and functional compounds food and health benefits.

[error in script]

Item Type:	Article
AGROVOC Term:	Ginger
AGROVOC Term:	Zingiber officinale
AGROVOC Term:	Rhizomes
AGROVOC Term:	Extraction
AGROVOC Term:	Natural antioxidants
AGROVOC Term:	Chemical composition
AGROVOC Term:	Phenolic compounds
AGROVOC Term:	Natural antioxidants
AGROVOC Term:	Toxicity
AGROVOC Term:	Antimutagenic activity
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10242

Actions (login required)

View Item