A Review On Ginger

Registration ID: IJNRD_210740

Published ID: IJNRD2312132

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Mr. Katkar S.H, Miss. Shinde V.H, Mr. Patil S.V, Mr. Thavare S.N

Ginger, Cancer therapy, Antibacterial, Arthritis

More applications exist for ginger than any other spice. Published in two parts, this monograph covers production, commerce, processing, chemistry, and quality assessment in great detail. A brief review is given on botany, world varieties, agronomy, crop development, and potential, with a focus on the yield of functional components. The topics of processing for the market, global trade trends, and forces affecting them are covered. More detail is covered on derived goods including oleoresin, volatile oil, powdered ginger, and syruped ginger. The prospects for their production in developing nations are indicated by the expanding global demand for high-quality, added-value products like volatile oil and oleoresin. A critical examination is conducted of the chemistry of the constituents that give ginger its distinct scent and pungent taste. Plants in the Zingiberaceae family include ginger (Zingiber officinale Roscoe). For ages, it has been used as part of traditional medical practices throughout Asia, India, Europe, and the Middle East to treat conditions including diabetes, menstrual irregularities, arthritis, upset stomachs, and asthma, to mention a few. There is evidence to suggest that ginger decreases inflammation and pain, and scientific support exists for its potential to ease the symptoms of nausea and vomiting that accompany pregnancy, surgery, cancer therapy, or motion sickness. Studies on cell cultures demonstrate the antioxidant qualities of ginger. It is unknown, therefore, if the antioxidant components of ginger are accessible to humans after consumption and whether they have any effect on oxidative stress markers in humans in vivo. The rhizomes or subterranean stems of Zingiber officinale, a tropical herbaceous perennial in the Zingiberaceae family, are used to make spice ginger. The chapter starts out by describing the chemical makeup of the ginger plant and then moves on to talk about cultivars, varieties, and production. Details are provided on the various products made from ginger rhizomes, including dried ginger, powdered ginger, oil, oleoresin, fresh ginger, and preserved ginger. The chapter concludes with a look at quality requirements, organic ginger, and some biotechnology experiments. The primary uses and functional qualities of ginger, including culinary and medicinal (both traditional and modern) usage, are covered.

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Mr. Katkar S.H, Miss. Shinde V.H, Mr. Patil S.V, & Mr. Thavare S.N (December-2023). A Review On Ginger. INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT, 8(12), b141-b148. https://ijnrd.org/papers/IJNRD2312132.pdf

Volume 8 Issue 12, December-2023

Pages : b141-b148

Paper Reg. ID: IJNRD_210740

Published Paper Id: IJNRD2312132

Research Area: Pharmacy

Author Type: Indian Author

Country: Solapur, Maharashtra, India

Published Paper PDF: https://ijnrd.org/papers/IJNRD2312132.pdf

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Journal Name: INTERNATIONAL JOURNAL OF NOVEL RESEARCH AND DEVELOPMENT(IJNRD)

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