Review article on the functional and antioxidant properties of ginger
Subject Areas : Journal of Food Safety and Processing
Fatemeh
kavian
1
(PhD in Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Azam
Rivandi
2
(Bachelor student of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran)
Keywords: Ginger, natural products, Antioxidant properties, antimicrobial compounds,
Abstract :
Antioxidants are compounds that protect against cell damage caused by molecules called free radicals. These free radicals cause damage to DNA, cell membrane and enzymes. Various food sources rich in antioxidants, such as fruits, vegetables, spices, and types of tea... reduce the effect of free radicals or oxidative stress. Ginger is a plant with the scientific name Zingiber officinale, whose rhizome is used as a medicine to treat a wide range of diseases in the form of fresh, powder, spice, oil and extract. Scientific studies have shown that ginger has many bioactive compounds, among these compounds we can mention 6-gingerol, which is one of the main factors responsible for the pungency of ginger and has anti-inflammatory, antioxidant, and anti-tumor properties. Ginger is related to it. Also, the use of ginger in food improves the physicochemical properties of different food products. This presented article is the result of the results of published articles related to the functional properties of ginger based on review and research studies.
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