Functional and antioxidant properties of ginger

Subject Areas : Journal of Food Safety and Processing

Azam Rivandi ¹ ( Bachelor student of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva branch, Islamic Azad University, Varamin, Iran )
Fatemeh kavian ² ( 2PhD in Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Branch, Islamic Azad University, Varamin, Iran )

Received: 2021-11-25 Accepted : 2022-07-12 Published : 2022-11-22

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 that among these compounds, we can mention 6-gingerol, which is one of the main factors responsible for the pungency of ginger, and the anti-inflammatory, antioxidant, and antitumor properties of ginger are 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.