BACKGROUND

Ginger is both a cash crop and food crop material, that has provided sustenance and medical value, and known for well over 2500 years now. Ginger the rhizome of the plant Zingiber officinale roscoe that belongs to the family Zingiberaceae, is globally one of the most commonly used spice more or less for culinary purposes, and as medicinal a component.

Ginger is loaded with antioxidants, compounds that prevent stress and damage to your body’s DNA. They may help your body fight off chronic diseases like high blood pressure, heart disease, and pulmonary diseases, plus promote healthy aging. Powdered ginger is the buff-coloured ground spice made from dried root. Preserved or ‘stem’ ginger is made from fresh young roots, peeled and sliced, then cooked in a heavy sugar syrup. The ginger pieces and syrup are canned together. They are soft and pulpy, but extremely hot and spicy. Ginger, ginger rhizome, and its major active components: 6-gingerol, 6-shogaol, and 6-paradol. The aromatic constituents include zingiberene and bisabolene, while the pungent constituents are known as gingerols and shogaols.

Recent progresses in pharmacology, analytical chemistry, cytology and microbiology recommend application of ginger in various disease conditions as well as recommendations in the Ayurveda (An alternative medicine system with historical roots in India).

Pharmacological Activities of Ginger The main pharmacological actions of ginger and compounds isolated therefrom include immuno-modulatory, anti-tumorigenic, anti-inflammatory, anti-apoptotic, anti-hyperglycemic, anti-lipidemic and anti-emetic, also investigated for antidiabetic, nephroprotective, heap-protective, larvicidal and immunomodulatory actions. Ginger is carminative, pungent, stimulant used widely for indigestion, stomach ache, diarrhea and nausea. It is a folk remedy for congestion, cough and cold.

Color, Constituents & Appearance

Yellowish Brown or light brown. It is constituted of 80% moisture, 2% protein, 2% fibre, 1% mineral, 0.9% fat, and 12% carbohydrate as well as elements of oleoresin and volatile oil. Scraped rhizome with buff external surface showing longitudinal striations and occasional loose fibers, outer surface dark brown (Hoque et al.,1997) and more or less covered with cork which shows conspicuous, narrow, longitudinal and transverse ridges.

Nutrient composition of ginger includes 80% moisture, 2.3% protein, 0.9% fat, 1.2% minerals,2.4% fiber and 12.3% carbohydrates.

Ginger standards have been well documented in USP (United State Pharmacopoeia) and National formulary. The chemistry of ginger is well documented with the respect to the oleoresin and volatile oil. There is stringent criteria for the usage of medical grade (should contain 1.5% or more volatile oil). The studies have identified more than 400 different compounds in ginger and major constituents are as follows:

  1. Carbohydrates- about 70%
  2. Lipid- about 8% which includes free fatty acids.
  3. Volatile oils- about 3% consist mainly of the sesquiterpenes, beta-bisabolene
  4. In addition, raw fibres, vitamins and minerals are also present in ginger. Ginger also contains amadaldehyde, paradole, gingerdiols, gingerdiacetates, gingerenones, 6- gingersulfonic acid, diterpense, gingerglycolipids A, B and C (Qian and Liu 1992; Huang et al., 1991; Pecoraro et al., 1998; Anonymous 1997; Frisch et al., 1995)

The minerals present in ginger are iron, calcium and phosphorous. It also contains vitamins such as thiamine, riboflavin, niacin and vitamin c. The composition varies with the type variety, agronomic conditions, curing methods, drying and storage conditions. The rhizome, which is valued for its flavor, contains two constituents such as the essential oils and oleoresins. (Guruprasad,V.S,1982)

Health Benefits

  • Lowering cancer risk:

Ginger Induces Cell Death in Ovarian Cancer Cells. Ginger does not provide protein or other nutrients, but it is an excellent source of antioxidants. Studies have shown that, for this reason, ginger can reduce various types of oxidative stress. Oxidative stress happens when too many free radicals build up in the body. Free radicals are toxic substances produced by metabolism and other factors. Researchers found that ginger was very effective in blocking prostate cancer cells and their growth. However, due to its anti-inflammatory properties, it is able to reduce your risks of having cancer.

Gingerols, the main active components in ginger and the ones responsible for its distinctive flavor, may also inhibit the growth of human colorectal cancer cells, suggests research presented at the Frontiers in Cancer Prevention Research, a major meeting of cancer experts that took place in Phoenix, AZ, October 26-30, 2003. In this study, researchers from the University of Minnesota’s Hormel Institute fed mice specially bred to lack an immune system a half milligram of (6)-gingerol three times a week before and after injecting human colorectal cancer cells into their flanks. Control mice received no (6)-gingerol. Tumors first appeared 15 days after the mice were injected, but only 4 tumors were found in the group of -gingerol-treated mice compared to 13 in the control mice, plus the tumors in the -gingerol group were smaller on average. Even by day 38, one mouse in the (6)-gingerol group still had no measurable tumors.

  • Reduces Cold and Flu:

Winter is the best climate to sip a hot cup of ginger tea and this will automatically stabilize your body condition and keep you warm. It enables you to sweat once you consume it and this is said to be good for your body. So, if you are suffering from a bad cold and flu all you need to do is to prepare some ginger tea and you will feel better in no time.

  • Good for Heart:

Ginger is good for your heart such that it reduces cholesterol and lowers your risk of having any sort of blood clots. Most importantly, it regulates blood sugar levels. Ginger can in future become an integral medicine for treating diabetes and heart diseases. So, a little bit of ginger added to your everyday diet can work the trick of keeping your heart healthy.

  • Treats Inflammation:

Inflammation is said to be the process wherein white blood cells protects us from infection and viruses. But sometimes this may go wrong and cause severe joint pain and so forth. In this process, your bodies immune system begins to cause damage to its own tissues thus resulting in inflammation. Ginger consists of anti-inflammatory components and antioxidants that can cure inflammation.

  • Ginger Improves Brain Functionality:

The anti-inflammatory properties available in ginger can also keep you alert and helps in good brain functionality. It basically increases your presence of mind. Ginger root can improve cognitive function as per a study by the Evidence-Based Complementary and Alternative Medicine.

  • Treats Muscle Pain:

Ginger is said to cure muscle pain and all you need to do is to consume 2 grams of ginger may it be in the form of powder or paste, you will witness the difference within 11 days. Also, it is advised that you conduct some simple elbow exercises in order to experience speedy relief. It may not have a faster impact, instead, it is a much safer way in which you can stay away from side-effects that western medicines offer.

  • Prevents Nausea:

Ginger for long has been investigated with the elements to suppress nauseous feelings and allergies. People who have vomiting sensation need some uptake of ginger as a natural home remedy to prevent it. Chew some raw ginger or simply sip some hot cup of ginger tea cures nausea and reduces the risks of having cancer. People suffering from nausea due to motion sickness, then ginger again plays the trick. The best part about ginger is that it is best to use even when you pregnant and it prevents nausea quite well.

  • Hematologic or Antiplatelet Activity:

Srivastava and co-workers found that aqueous extract of ginger inhibited platelet aggregation induced by ADP, epinephrine, collagen and arachidonic acid in vitro (Srivastava, K.C,.1984) Ginger acted by inhibiting thromboxane synthesis12-13. It also inhibited prostacyclin synthesis in rat aorta. The antiplatelet action of 6-gingerol was also mainly due to the inhibition of thromboxane formation. People suffering from platelet aggregation have ginger to their advantage.

  • Anti-hypercholesteraemic Effect

Ginger extracts interfers with cholesterol biosynthesis leading to decreasing cholesterol levels. Ginger extracts have antilipidemic effects, by reducing thermogenesis and high lipids levels. It also helps to increase serum HDL-cholesterol (Ernst and Pittler, 2004; Portoni et al., 2003; Ozgoli and Goli, 2009; Vutyavanich et al., 2001; Al-Awwadi, 2010; 2013).

  • Rheumatologic effect of ginger

Ginger exerts its anti-inflammatory effects by the mechanisms which explain the role of inhibition of preinflammatory factor like prostaglandin and leukotriene biosynthesis which can decline pain associated with rheumatoid and osteoarthritis. It is having proven history of treatment of rheumatic conditions (Duke and Ayensu, 1985; Avato et al., 2000; Afzal et al., 2011; Ha et al., 2012).

  • Ginger is a scavenger of free radicals

Ginger oil has scavenging effects due to volatile oils and same has been proved in many studies (Duke and Ayensu, 1985; Avato et al., 2000; Kamtchouing et al., 2000; Kumar et al., 2015; Pushpanathan, 2008).

  • Lipid peroxidation

Ginger has preventive effect on lipid peroxidation and it inhibits or breaks its chain (Duke and Ayensu, 1985; Afzal et al., 2011; Verma et al., 1993).

  • Insulin

Studies have suggested that ginger may improve insulin sensitivity in body. The mineral element of ginger is effective for the same (El-Sharaky et al., 2009; El-Abhar et al., 2008; Jagetia et al., 2004; Choi et al., 2013 ; Pushpanathan, 2008).

  • Anti-ulcerogenic effect of ginger

This has both many benefits and drawbacks. Prostaglandin has been shown to have housekeeping and gastro-protective function by maintaining gastric mucosal integrity (Duke and Ayensu, 1985; Qureshi et al., 1989; El-Sharaky et al., 2009; Ajith et al., 2008; Duarte, 2016).

  • Modulation of biological activities by ginger

Ginger modulates genetic pathway, acts on tumor suppression of genes and modulates biological Activities (Duke and Ayensu, 1985; Jagetia et al., 2004; Ha et al., 2012; Duarte, 2016).

Conclusion

This article summarizes the works of certain current and previous scholarly findings on the surpassing benefits of Ginger as well as the inputs of the writer. The research is based on the high demands for ginger and ginger extracts which serves as food supplements as well as for medicinal remedy. Ginger is highly recommended intake with rich elements such as; anti-inflammatory, Hematologic or Antiplatelet Activity, anti-hypercholesteraemic, anti-ulcerogenic, lipid peroxidation, cardiovascular friendly, antioxidant, antineoplastic. All this surmises to give ginger it high demand and place on the table. It is very useful addressing many acute and chronic conditions as well.

REFERENCE

  1. Prasad S. & Tyagi A. K.: Ginger and its constituents: Role in prevention and treatment of gastrointestinal Cancer: Gastroenterology research and practice; 2015.
  2. Zadeh J. B. & Kor N. M., Physiological and pharmaceutical effects of ginger (Zingiber officinale Roscoe) as a valuable medicinal plant: Pelagia Reseach library; 491), 2014.
  3. https://en.wikipedia.org/w/index.php? title=Ginger&oldid=996429861.
  4. Roufogalis B. D.: Zingiber officinale (Ginger): A future outlook on its potential in prevention and treatment of diabetes and prediabetic states: New Journal of Science; 2014.
  5. Marx W. M., Teleni L., McCarthy A. L., [….]: Ginger (Zingiber officinale) and chemotherapy-induced nausea and vomiting: a systematic literature review; Nutrition reviews; 71.
  6. Mashhadi N. S., Ghiasvand R.,[….]: Anti-oxidative and anti-inflammatory effects of ginger in health and physical activity: Review of current evidence; IJPM.
  7. Shirin Adel P. R. & Jamuna Prakash: Chemical composition and antioxidant properties of ginger root (Zinger officinale): JMPR: 4(24), 2010

Promise I.O

Human Kinesiologist

Bayero University Kano

Phone: +2347032816477

Email: pio1700690.phe@buk.edu.ng