Gingerols in ginger

Ginger speeds metabolic rate, plus it inhibits nausea and vomiting often caused by morning sickness or motion sickness.

Many bioactive compounds in ginger have been identified, such as phenolic and terpene compounds. The phenolic compounds are mainly gingerols, shogaols, and paradols, which account for the various bioactivities of ginger.

In fresh ginger, gingerols are the major polyphenols, such as 6-gingerol, 8-gingerol, and 10-gingerol. 6-gingerol is a major pungent ingredient of ginger.

It is formed in the plant from phenylalanine, malonate, and hexonate. In the fresh ginger rhizome, the gingerols were identified as the main active components, and gingerol [5-hydroxy-1-(4-hydroxy-3-methoxyphenyl) decan-3-one] is the most abundant constituent in the gingerol series.

Gingerols are biologically active components that may make a significant contribution towards medicinal applications of ginger. Gingerol, however, are thermally labile due to the presence of ß-hydroxy keto group and are converted under high temperature to [6]-, [8]-, and [10]-shogaols.

In vitro and in vivo studies have demonstrated that ginger and its bioactive compounds 6-gingerol possess strong antioxidant activity.
Gingerols in ginger

Ginger speeds metabolic rate

Certain spices and herbs are used to give flavor to foods and drinks without adding calories. On the contrary, consumption of spiced foods or herbal drinks often leads to greater thermogenesis and in some cases to greater satiety.

Studies showed that ginger enhanced thermogenesis and reduced feelings of hunger with ginger consumption, suggest a potential role of ginger in weight management. While other studies showed that ginger supplement improves fructose utilization-incited fatty liver and adipose tissue insulin resistance in rats.

Ginger called Zingiber officinale (Z. officinale) belongs to Zingiberaceae family. In recent years, studies have shown that ginger may have effects on appetite, thermogenesis, and gastric motility. It was reported that ginger extract decreases aortic atherosclerotic lesion areas, plasma cholesterol, triacylglycerol, and low-density lipoprotein. In addition, ginger powder strongly decreased serum lipid levels in volunteers.

Literature shows that ginger may have important effects on energy metabolism and obesity in animal models via decreased carbohydrate and lipids oxidation, increased nerve activity, changes in hormone (leptin, insulin) and enzymes (amylase, lipase). Galangin compound in Zingiberaceae family was found to produce a significant decrease in serum lipids.
Ginger speeds metabolic rate

Ginger: Chemical compounds and usage

Ginger (Zingiber officinale Roscoe) is a member of the Zingiberaceae family of plants. It is one of the most commonly consumed dietary condiments in the world. The oleoresin (i.e., oily resin) from the rhizomes (i.e., roots) of ginger contains many bioactive components.

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  

Galangal

Alpinia galanga (L) Willd is commonly known as galangal, greater galangal, Java galangal and Siamese ginger.  This tropical species is native to Southeast Asia, probably southern China. It is cultivated in Indochina, Thailand, Malaysia and Indonesia and the spice made from the rhizome is very popular in Southeast Asia.

Genus Alpinina belonging to Zingiberaceae is a genus of perennial herbs.  Fresh galangal has a distinctive flowery fragrance, dried galangal has a more spicy and sweetish-aromatic flavor that is similar to cinnamon.

Galangal is found in wild/semi-wild and cultivated area. It comes up well in tropical climate with an annual rainfall ranging from 1500-3000 cm. Plant requires sunny or moderately shady locations.

It has a beautiful ginger scent and helps to tenderize meat especially when it is slow cooked in meat recipe.

Galangal is a ’de-fisher’ and so is frequently used in fish and shellfish recipes, often with garlic, ginger, chili pepper, lemon, and/or tamarind.

In Malaysia, galangal fruits are sometimes substituted for cardamom and the flowers are occasionally consumed in salads. The fresh stems lends a wonderful aroma to dishes such as curries and chutneys and like ginger, galangal goes well with garlic.
Galangal

Ginger

Ginger
Fresh ginger can be bought almost everywhere in the shop, it should feel form and look healthy, with its suave, suede-textured skin.

Buy a little at a time so that it does not go stale in storage. In fact, ginger freezes very well and can be grated from frozen with great case.

For most dishes, it is peeled and then is either chopped or sliced thinly, or put in the blender along with other ingredients for a paste.

Vary amount of ginger to suit your own taste. If you only want a hint of it to flavour the food, cut it in two or three large pieces which can be found and removed before the dish is served.

Dried and pickled ginger are also good for cooking, but avoid the powdered variety which loses what little flavour it has very rapidly.

Ginger helps the digestion by reducing flatulence and promoting that pleasant feeling of relaxed well-being that the stomach expects after a good meal. It is also said to stimulate the circulation.

To make ginger juice: peel a good sized piece of ginger, and put it into a blender with 1 tablespoon of warm water, then pass it through a fine sieve. It may then be frozen in ice cube trays.

Small amounts of ginger juice can be obtained quickly by crushing chunks of ginger in a garlic press.
Ginger

Ginger and health benefits

Ginger us a powerful herbal drinks that offer healing benefits for almost every single organ of the body. Ginger has a particular affinity for the digestive tract. It has been used for centuries as a digestive aid in a Chinese medicine, Ayurvedic, and European herbal traditions. It effectively relieves a wide variety of digestive ailments, including nausea, heartburn, flatulence and diarrhea.

The anti-spasmodic and anti-inflammatory properties of ginger not only soothe digestive upsets but also help to relieve menstrual cramps, migraine headaches and arthritis. Ginger keeps the cardiovascular system healthy, and preventing the blood clots that lead to heart attacks and strokes.

Studies have shown that ginger stimulates immune activity and helps to keep away the influenza virus, making it especially helpful for treating colds and flu.