Ginger ( Zingiber officinale) – a spice with therapeutic properties

Abstract

Introduction. Ginger (Zingiber officinale) is a plant widely used all over the world. Due to its rich aroma and characteristic, spicy taste, it has been used in the kitchen as a spice additive. However, the multitude of phytonutrients it contains makes ginger a plant with a positive effect on the human body. Objective. The aim of the study is to present the possibilities of using ginger and its bioactive ingredients in the treatment of selected diseases. Brief description of the state of knowledge. Ginger is a source of many valuable nutrients that determine its organoleptic characteristics, which also has pro-health properties. Essential oils and oleoresin are the main compounds responsible for the specific smell and sharp taste of ginger [8]. Additionally, ginger contains many phytonutrients, such as sesquiterpenes and monoterpenes, which include α-zingiberene, α-faranezene, β-bisabolene, β-felandren, zingiberol, geraniol, linalool, and cineole, as well as zingerone and shogaole. Ginger has been used for a long time to treat gastrointestinal and cardiovascular disorders, rheumatic pains, diabetes, cancer and depression. It is still used in Chinese and Arab folk medicine as a warming agent, or as a remedy for the digestive system and liver diseases. Moreover, it is used in constipation, cold, rhinitis and bronchitis. Research also indicates high antioxidant, antimicrobial and anti-inflammatory properties. These health benefits are attributed to its phenolic compounds, mainly gingerols and shoagols. Conclusions. Ginger is a rich source of multiple bioactive compounds which have medicinal value, and has a supporting effect in several diseases, such as diabetes, cardiovascular diseases, nausea, emesis and inflammatory processes.