It has a potent spicy fragrance and flavor and is widely used to add a piquant touch to curries, soups and beverages. It contains an oleoresin, which is rich in 115 bioactive components, such as [6]-gingerol, [4]-gingerol, [8]-gingerol, [10]-gingerol, [6]-paradol, several shogaol (in the dehydrated form), the gingerdiones, hexahydrocurcumin, tetrahydrocurcumin, and gingerenone
The studies have identified more than 400 different compounds in ginger and major constituents are as follows:
*Carbohydrates-about 70%2.
*Lipid-about 8% which includes free fatty acids.
*Volatile oils-about 3% consist mainly of the sesquiterpenes, beta-bisabolene.
*In addition, raw fibers, vitamins and minerals are also present in ginger.
Ginger has been used for thousands of years for the treatment of numerous ailments, such as colds, nausea, arthritis, migraines, and hypertension.
Based on evidence primarily from animal and in vitro studies, ginger may have beneficial effects toward cardiovascular disease through its multiple actions counteracting inflammation, hyperlipidemia, platelet aggregation, and hypertension.
Ginger: Chemical
compounds and usage
