Done By:Adel A.Rahman Reem TalibAmmar AhmedZahrra YehyaMais BassilZahrra Rahman

Group (B)Group (B)

Seminar of

Zingiber Zingiber officinaleofficinale

IntroductionIntroductionBy:By: Zahrra Zahrra YehyaYehya

Ginger or ginger root is the rhizome of the plant Zingiber officinale consumed as a delicacy, medicine, or spice.

It lends its name to its genus and family (Zingiberaceae).

Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.

The active part of the plant is rhizome (root).

The useful components include Ascorbic acid, beta-sitosterol, beta-carotene, caffeic acid, lecithin, limonene, selenium and tryptophan.

Ginger acts as a useful food preservative.

Chemistry of Chemistry of GingerGingerBy:By: Reem TalibReem Talib

The characteristic odor and flavor of ginger is caused by a mixture of zingerone, and gingerols, volatile oil that compose 1-3% of the total weight of fresh ginger.

[6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger. The chemopreventive potentials of [6]-gingerol present a promising future alternative to expensive and toxic chemotherapeutic agents

Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, andcitral) have also been identified.

The pungent taste of ginger is due to nonvolatile phynylpropanoid-derived compounds, particularly gingerols and shagols which form from gingerols when ginger is dried or cooked.

Medicinal UsesMedicinal UsesBy:By: Adel Adel A.RahmanA.Rahman

Used for abdominal bloating cases. Increase the  motility of

the gastrointestinal tract. Has analgesic, sedative, antipyretic, and

antibacterial properties. Ginger oil has been shown to

prevent skin cancer in mice. Ginger has a sialagogue action,

stimulating the production of saliva, which makes swallowing easier.

Ginger juice is boiled to prevent flu and common cold.

Ginger has also been historically used to treat inflammation, studies have been showed ginger to be better than ibuprofen for treatment of osteoarthritis

In India, ginger is applied as a paste to the temples to relieve headache.Ginger with lemon and black salt is also used for nause.

Adverse EffectsAdverse EffectsBy:By: Zahraa Zahraa RahmanRahman

If consumed in reasonable quantities, ginger has few negative side effects, and is on the FDA's generally recognized as safe list, though it does interact with some medications, including warfarin.

Ginger is contraindicated in people suffering from gallstones, as it promotes the production of bile.

Allergic reactions to ginger generally result in a rash, and although generally recognized as safe, ginger can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form.

Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger.

There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms.

NutritionNutritionBy:By: Mais BassilMais Bassil

One gram of one of ginger’s principle constituent, zingibain, can actually tenderize as much as twenty pounds of meat.  The obvious impact or effect is improved digestion.  This enzyme can enhance the effectiveness of other antibacterial elements by as much as 50%.  The enzyme zingibain can aid immunity to the effect of digesting parasites and their eggs, and is associated with anti-inflammatory activity.  This is due in part to the fact that ginger acts as an antioxidant with more than twelve constituents  superior to vitamin E.   This action empowers ginger to help neutralize free radicals which are widely recognized as participation or being responsible for the inflammation process.  

ExtractionExtractionBy:By: Ammar Ammar AhmedAhmed

Ginger oils from steam distillation and liquid carbon dioxide extraction (600 - 700 psi) were fractionated into hydrocarbons and oxygenated hydrocarbons by silica gel column chromatography. Volatile hydrocarbons and oxygenated hydrocarbons were analyzed by capillary GC and GC-MS. Monoterpenes, sesquiterpenes, aliphatic aldehydes, 2-alkanones, citral, monoterpene alcohols and sesquiterpene alcohols were major categories of ginger components which were affected or generated by thermal induced degradation during steam distillation.