ginger

1. Seminar on
ginger
Presented by
Sukanta Das
Vidyasagar university
M.Sc

2. Ginger has also been a key plant inAyurvedic
medicine, a system of traditional medicine native to
the Indian subcontinent. As pharmaceutical products
as plants in herbal medicine preparation.The origin of
"ginger" is from the mid-14th century, from Old
English gingiferFrom 1585, Jamaican ginger was the
first oriental spice to be grown In 2012, India, with over
33% of the global production, now leads in growing
ginger, replacing China in second position (~20%),
followed by Nepal (~12%), Nigeria andThailand (each
~7%) and Indonesia (~5%) .
Introduction

3. Scientific classification:
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. Officinale
Binomial name: Zingiber officinale
Scientific classification:
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. Officinale
Binomial name: Zingiber officinale
Scientific classification:
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Clade: Commelinids
Order: Zingiberales
Family: Zingiberaceae
Genus: Zingiber
Species: Z. Officinale
Binomial name: Zingiber officinale

4. Cultivation :
adaptation of the plant to warm climates, ginger is often used as landscaping around
subtropical homes. Traditionally, the rhizome is gathered when the stalk withers; it is
immediately scalded. Ginger is indigenous to southern China from whence it spread
to the Spice Islands and other parts of Asia, and subsequently to WestAfrica and the
Caribbean. Ginger appeared in Europe, via India, in the first century .
Description: It is a perennial reed-like plant with annual leafy stems, about a meter (3
to 4 feet) tall. to grow in warm climates ,produces clusters of white and pink flower
buds that bloom into yellow flowers.
Chemistry: a fragrant essential oil whose main constituents are sesquiterpenoids,
with (-)-zingiberene .
Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and
farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) .
The characteristic odor and flavor zingerone, shogaols and gingerols, volatile oils .
Pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds,
particularly gingerols and shogaols,

5. Nutritional value per 100 g
Energy: 333 kJ (80 kcal)
Carbohydrates: 17.77 g
Sugars: 1.7 g
Dietary fiber: 2 g
Fat: 0.75 g
Protein: 1.82 g
Vitamins:
Thiamine (B1) : (2%) 0.025 mg
Riboflavin (B2): (3%) 0.034 mg
Niacin (B3): (5%) 0.75 mg
Pantothenic acid (B5): (4%) 0.203 mg
Vitamin B6: (12%) 0.16 mg
Folate (B9): (3%) 11 μg
Vitamin C: (6%) 5 mg
Vitamin E: (2%) 0.26 mg

6. Trace metals
• Calcium: ( 2%) 16 mg
• Iron: (5%) 0.6 mg
• Magnesium: (12%) 43 mg
• Manganese: (11%) 0.229 mg
• Phosphorus: (5%) 34 mg
• Potassium: (9%) 415 mg
• Sodium: (2%) 27 mg
• Zinc: (38%) 3.64 mg

7. •Medicinal Properties:
• antiemetic/antinausea
• antispasmodic
• antifungal
• anti-inflammatory
• antiseptic
• antibacterial
• antiviral
• antitussive
• analgesic
• circulatory stimulant
• carminative

8. Medicinal use:
Vomiting & morning sickness :
pregnancy-related nausea and vomiting & morning sickness were given beverages
with ginger during the first trimester of pregnancy, inconclusive about effects for
other forms of nausea .
Nausea caused by chemotherapy:
Ginger supplements administered alongside anti-vomiting medications can reduce
chemotherapy-induced nausea symptoms by 40% .
Inflammation of the colon:
Reducing inflammation in the colon a person reduces their risk of developing colon
cancer.To prevent cancer that are nontoxic, and improve their quality of life.
Muscle pain caused by exercise:
Daily ginger supplementation reduced exercise-induced muscle pain by
25%significantly attenuated in those who, after exercising, have daily two grams of
powdered ginger.
Ovarian cancer:
Exposing ovarian cancer cells to a solution of ginger powder resulted in their death in
every single test.
.

9. Regional use In Indian cuisine, ginger is a key ingredient, especially in
thicker gravies, as well as in many other dishes, both vegetarian and
meat-based. Ginger also has a role in traditional Ayurvedic medicine.
Ginger is also an ingredient in traditional Indian drinks, both cold and
hot, including spiced Masala chai. Across India, ginger is variously called
adrak in Hindi, Punjabi and Urdu, aad in Maithili, aadi in Bhojpuri, aada
in Assamese and Bengali, Adu in Gujarati, Fresh ginger is one of the
main spices used for making pulse and lentil curries and other
vegetable preparations. as dried, ginger is used to spice tea and coffee,
especially in winter. Ginger powder is also used in certain food
preparations, particularly for pregnant or nursing women, the most
popular one being katlu which is a mixture of gum resin, ghee, nuts, and
sugar.The herb root is also used in the preparation of mango, lemon
and spondias (ambara in India) pickles.
Fresh root can be used in the preparation of variety of spicy snacks,
candies, and ginger bread in the food industry.
Ginger tea is a popular drink in manyAsian countries.

10. Folk medicine The traditional
medical form of ginger historically
was called Jamaica ginger; it was
classified as a stimulant and
carminative and used frequently for
dyspepsia, gastroparesis, slow
motility symptoms, constipation,
and colic
ginger may provide short-term
relief of pregnancy-related nausea
and vomiting morning sickness
or in treating pain from rheumatoid
arthritis, osteoarthritis, or joint and
muscle injury.

11. Diabetes complications:
Ginger can help increase circulation, thin blood, and lower both blood
pressure and cholesterol, reduce urine protein levels, decrease water intake and urine
output, and reverse proteinuria.
• Dysmenorrhea (painful menstruation):
Ginger can help reduce the symptoms of pain in primary dysmenorrhea.
• Cold and flu:
The root acts as an antihistamine and decongestant, two cold-easing effects that can
help with symptoms.
• Arthritis:
Osteoarthritis Cartilage found patients with painful arthritis in the knee who were
given ginger vs. a placebo.
• Beautify skin:
Substances contained in ginger stimulate blood circulation and help to fight fatigue,
have a refreshing and antioxidant action, helping to regenerate the skin.

12. Liver damage caused by acetaminophen:
It can prevent hepatic injuries, alleviating oxidative stress.
High blood pressure (hypertension) :
Cassumunar ginger extract exhibited the maximum decrease of mean arterial blood
pressure at 39.83 ± 3.92%.
Relieve stress
Ginger tea has calming properties that may help lower your stress and tension.This is
thought to be due to a combination of the strong aroma and healing properties.
Strengthen immunity:
Ginger tea can help strengthen your immunity due to the high levels of antioxidants
in ginger.
It helps get rid of travel sickness:
Ginger prevents and reduces nausea and dizziness occurred when traveling by car,
plane or boat, if you suffer from travel sickness.

13. Harmful effects:
More than 5 grams a day Ginger may raise Side
effects of consuming ginger are rare, but may
include:
Heartburn
Stomach upset
Mouth irritation
 Diarrhoea
cardiovascular system changes
in the heart’s rhythm
the risk of bleeding

14. Risks
include heartburn,
diarrhoea, oral irritations,
burping, heartburn and
upset stomachs. Gas
Heartburn

15. 1. “NUTRITION BEYOUR MEDICINE AND
MEDICINE BEYOUR FOOD
2. “HEALTH COMES FROM THE FARM, NOT
FROMTHE PHARMACY”
Be smart eat smart