Department of Nutrition, Tabriz University of Medical Sciences, Jolfa International Campus, Jolfa, Iran · Department of Psychiatry and Behavioral Sciences, Psychiatry and Behavioral Sciences Research Center, Mashhad University of Medical Sciences, Mashhad, Iran
Plants are one of the important and valuable sources in the preparation of medicines, both in traditional medicine and in the form of pure products. Ginger is obtained from a yellow plant with purple veins with the scientific name Zingiber officinale. Although ginger is usually referred to as the root of the plant, actually the part used is the swollen underground stem called the rhizome. The aroma and flavor of ginger are due to the presence of two types of volatile oils and non-volatile pungent compounds. The biologically active components of ginger are classified in the second category, among the most important molecules in this category, are gingerol and shogaol, which cause a pungent sensation in the mouth. Most properties of ginger are attributed to non-volatile components with a spicy taste. The properties of these substances can be reduced
blood sugar, weight loss, increased blood insulin, effect on blood coagulation, effect on blood pressure, reduction of complications of gastrointestinal diseases, reduction of nausea caused by pregnancy, or the use of chemotherapy drugs, the protective effect of the tissue against chemical and radio damage with anti-inflammatory properties, antioxidant properties, antibacterial and antifungal properties, especially Candida albicans, anti-cancer properties through antioxidant and anti-inflammatory properties.
This study aimed to describe the ginger plant and its active ingredients and some features including anti-inflammatory effects, anti-oxidative effects, anti-cancer effects, and so on.
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