Antioxidant ginger

The thiocyanate method involves measurement of the peroxide value using linoleic acid as substrate and has also been widely used to measure the antioxidant activity in plant-based foods such as ginger extracts (Kikuzaki and Nakatani 1993), fruit peels (Larrauri and others 1996 1997), extracts from vegetable by-products (Larrosa and others 2002 Llorach and others 2003 Abas and others 2006 Peschel and others 2006), blueberry juice, wines, and vinegars (Su and Chien 2007). 

Kikuzaki H and Nakatani N. 1993. Antioxidant effects of some ginger constituents. J Food Sci 58(6) 1407-1410. 

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... 

Banerjee. Influence of dietary ginger (Zingiber officinale Roscoe) on antioxidant defense system in rat comparison with ascorbic acid. Indian J Exp Biol 2000 38(6) 604-606. 

Shobana, S., and K. A. Naidu. Antioxidant activity of selected Indian spices. Prostaglandins Leukot Essent Eatty Acids 2000 62(2) 107-110. Ahmed, R. S., V. Seth, S. T. Pasha, and B. D. Banerjee. Influence of dietary ginger (Zingiber officinale Roscoe) on oxidative stress induced by malathion in rats. Food Chem Toxicol 2000 38(5) 443-450. 

Sharma, J. N., K. C. Srivastava, and E. K. Gan. Suppressive effects of eugenol and ginger oil on arthritic rats. Pharmacology 1994 49(5) 314-318. Shanmugasundaram, K. R., S. Rama-nujam, and E. R. Shanmugasundaram. Amrita Bindu—a salt-spice herbal health food supplement for the prevention of nitrosamine induced depletion of antioxidants. J Ethnopharmacol 1994 42(2) 83-93. 

Z0121 Kawamura, F., and M. Okada. Antioxidative effect of ginger on the peroxidation of lard in boiled water. 1. Effect of the essential oils and sliced ginger. Nippon Kasei Gakkaishi 1992 43(1) 31-35. 

In distillation processes, the non-volatile components (e.g. bite of pepper or ginger, and natural antioxidants) would remain with the spent plant material since they are non-volatile. Also, any water-soluble flavouring components would also be lost in the final distillate separation. The products so produced may only partially resemble the fresh starting plant material. Nevertheless, these materials are highly valued and are key ingredients for the flavour industry. Some are unstable to oxidation since the natural antioxidants remain with the spent plant materials. 

Ginger Zingiber officinale Root of the ginger plant Antiemetic anti-inflammatory antioxidant migraine headaches indigestion infection fever other effects... 

Turmeric. Turmeric (Curcuma longa) is a member of the ginger family and has traditionally been used as a spice that adds flavor and color to mustard and curry powder. It comes from India and southern Asia, where the stalk of the plant is scalded, dried, and made into a powder, tablet, capsule, ointment, cream, lotion, or tea. The best-characterized ingredient of turmeric is a substance called curcumin. Curcumin is an antioxidant that also causes certain cells in the body to release steroids such as cortisol, which help fight inflammation... 

Ginger, a natural dietary component, has been known to have antioxidant and anti-... 

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. 

Nakasone, Y., Yonaha, M., Wada, K., Adaniya, S., Kikuzaki, H. and Nakatani, N. (1999) Evaluation of pungency in the diploid and tetraploid types of ginger (Zingiber officinale Roscoe) and antioxidative activity of their methanol extracts. Japanese Journal of Tropical Agriculture 43(2), 71-75. 

Stoilova, I., Krastanv, A., Stoyanova, A., Denev, P. and Gargova, S. (2007) Antioxidant activity of a ginger extract (Zingiber officinale). Food Chemistry 1 02, 764-770. 

Nakatani, N. Kikuzaki, H. Antioxidants in ginger family, ACS Symposium Series, Quality Management of Neutraceuticals, 2002,803, 230-240. 

The goal of this work was studying of the antioxidant properties of the black pepper, ginger, cardamom, juniper, fennel, mace, lemon grass and caraway essential oils and comparison of antioxidant activity with essential oil composition and it s change during the process of autooxidation. 

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