Alcohols ginger

Studies by Stoilova et al. (2007) established the antioxidant activity of ginger extract. Total phenols of the alcoholic ginger extract are about 870.1mg/g dry extract. 

Tho known constituents of ginger grass oil are the terpenes, diuen-tane, d-a-phellandreoo and rf-limonene, together with geraniol, ana an alonboJ which is identical with that obtained by the reduction of porUlio aldehyde, and which is known as perillic alcohol. 

An alcohol of the formula Cj Hj O was isolated from oil of ginger-grass by Schimmel Co., and described by them as dihydrocuminic alcohol. It has, however, now been shown by Semmler and Zaar not to have the constitution assigned to it by Schimmel Co., but to be identical with the alcohol obtained by reducing perillic aldehyde, Cj<,H 40, the aldehyde characteristic of the essential oil of PerUla nankinensis. 

It was separated from geraniol, which accompanies it in ginger-grass oil by treatment with concentrated formic acid, which destroys the geraniol, but does not attack the perillic alcohol. It has the following characters —... 

Brooks has isolated from the fraction of oil of ginger boiling at 151° to 157° at 15 mm. an alcohol which he finds to be a sesquiterpene alcohol, CjsH gO, corresponding to the sesquiterpene zingiberene. It has the fragrant odour of ginger, and probably possesses one of the following constitutions —... 

Several suitable whole-cell systems have been identified for deracemization biotransformations on a large diversity of substrates, as compiled recently [48]. In particular, heterocyclic alcohols were successfully converted by Sphingomonas [55]. Access to enantiocomplementaiy products was achieved with various strains of Aspergillus [56] or Rhizopus [57]. Biotransformations can even be accomplished with yacon and ginger [58]. Substrate titers were reported up to 8gl for Candida parapsUosis mediated biotransformations [59]. 

Valerian, ginger, goldenseal, and chamomile all interact with sedatives (such as barbiturates and alcohol) to increase sedative effects. 

Antioxidant effect. Alcohol (50%) extract of the ginger produced significant effect on enzymatic lipid peroxidation. The extract dose-dependently inhibited oxidation of fatty acid and linoleic acid in the presence... 

ZO088 Bednarczyk, A. A., W. G. Galetto, and A. Kramer. Cis- and trans-beta-sesquiphellandrol. Two new sesquiterpene alcohols from oil of ginger Zingiber officinale. J Agr Food Chem 1975 23(3) 499-501. 

Brooks, B. T. Zingiberol-a new sesquiterpene alcohol occurring in the essen- 20318 tial oil of ginger. J Amer Chem Soc 1916 38 430-432. 

Ginger oleoresin is prepared by extracting ginger rhizomes with acetone or alcohol. The product contains the essential oil along with the substances responsible for the pungency of ginger. These compounds are substituted phenols of the following structure ... 

Ginger beer, shandy, lager and lime, cider shandy, ram and cola and also apple drinks with a cider content of 5-10% have also been produced in low-alcohol versions but are now no longer marketed. 

Brandy or alcohol extracts of spices and herbs may be used for flavoring vermouth (Rizzo, 1957). Spices like anola, and ginger are known to possess medicinal properties, as well as antimicrobial activities (Joshi and John, 2002). The precise details of extraction differ among manufactures. The more important botanical constituents include coriander, cloves, chamomile, dittany of Crete, orris, and quassia. Additional flavorant may include allspice, angelica, anise, bitter almond, cinchona, coriander, juniper, nutmeg, orange peel, and rhubarb. 

Oleoresin Ginger Obtained by the solvent extraction of the dried rhizomes of Zingiber officinale Roscoe (Fam. Zin-giberaceae) as a dark brown, viscous to highly viscous liquid with the characteristic odor and flavor of ginger. It is soluble in alcohol (with sediment). 

Eventually it became clear that the syndrome was associated with the use of an extract of Jamaica ginger, normally sold for medicinal purposes. Remedies like this were popular at the time and some of them were well known, for example the Vegetable Compound of Lydia Pinkham ( Lily the Pink). The ginger was dissolved in up to 90 per cent alcohol to produce a syrup or tincture (for example, Tinctura Zingiberis was 90 per cent alcohol). A few drops in water would usually be taken, and the extract was sold in pharmacies in 2 oz bottles. Popularly known as Jake , the remedy had been in use since the nineteenth century for the treatment of minor ailments such as colds, period pains, headaches, and flatulence and to aid digestion. ... 

Why had TOCP been added to the ginger extract Tri-orthocresyl phosphate was readily available as it was a constituent of lacquers and varnishes, and was extensively used in the leather industry. It was seen as an ideal solvent to use in the preparation of jake because it was odourless, tasteless, colourless, and cheap. It was also miscible with the resinous extract of ginger and soluble in alcohol. Unfortunately, it was very toxic to humans, a fact that appears not to have been known. At the time there was no law requiring food additives or medicinal products to be tested for safety, and thus the suppliers had broken the law, not by supplying a contaminated and unsafe product, but by selling a product that was not as described in the US pharmacopoeia. In June 1930 twenty-one men and six New York corporations were indicted for conspiracy to violate federal laws. 

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