STM Article Repository

Ginger (Zingiber officinale), a member of the family Zingiberaceae, is a common spice used worldwide, especially in most Asian countries. India is the world's largest manufacturer of ginger, and also the largest producer of dry ginger. Ginger chemical research reveals there are over 400 different compounds in it. The main constituents in ginger rhizomes are Carbohydrates (60–70%), lipids (3–6%), terpenes, and phenolic compounds. Ginger terpene components include zingiberene, β-bisabolene, α-farnesene, β-sesquiphellandrene, and α-curcumene, while gingerols, shogaols, and paradols are phenolic compounds. Among the most common gingerols is 6-gingerol. Ginger's health benefits are primarily due to its phenolic compounds, such as gingerols and shogaols. Accumulated studies revealed that ginger has many activities, including antioxidant, anti-inflammatory, antimicrobial, antiemetic, Gastro-protective, Cardiovascular, Anti-diabetic etc. It is believed that, due to its anti-inflammatory and antioxidant properties, ginger has potential to treat various disorders including cancer. We hope this review paper will concentrate more on ginger and its nutritional and pharmacological properties.