have been reported for ginger extracts.48–51
Gingerol, paradol, and dehydrozingeronewere
among the constituents showing highest activ-
ity.52–546-Gingerol was also shown to possess
antitumor-promoting activity through the in-
hibition of angiogenesis.^55
Ginger extracts, gingerols, and gingerdiol
were found to exhibit antiviral, antibacterial,
and antifungal activities againstHelicobacter
pylori, influenza and rhinovirus, and 13
fungal pathogens, respectively.21,56–58A syn-
ergistic antimicrobial effect was recently
reported between 10-gingerol and aminogly-
coside antibiotics against vancomycin-resis-
tant enterococci.^59
Other activities reported for ginger
include hypoglycemic,60,61 antihyperlipi-
demic,^62 immunomodulatory,^63 antiplatelet
aggregation,^64 androgenic,^65 and antiwrink-
ling effects.^66
TOXICOLOGY
Ginger oil is reported to be nonirritating and
nonsensitizing in humans, and its low photo-
toxicity is not considered significant.^67
USES
Medicinal, Pharmaceutical, and Cosmetic.
Ginger (mainly as the oleoresin) is used as
an ingredient in certain digestive, laxative,
antitussive, carminative, and antacid prepara-
tions. Ginger oil is used as a fragrance com-
ponent in cosmetic products, including soaps,
detergents, creams, lotions, and perfumes
(especially oriental and men’s fragrances).
Maximum use level is 0.4% reported in
perfumes.^67
Food. Ginger is widely used as a domestic
spice, especially in Oriental cooking. It is used
commercially in many foods, including non-
alcoholic beverages, baked goods (e.g., cook-
ies), gelatins and puddings, meat and meat
products, and condiments and relishes, with
the highest average maximum use level of
about 0.525% (5248 ppm) reported in baked
goods.
Ginger oil, oleoresin, and extract are wide-
ly used in soft drinks (e.g., gingerales and
colas). In addition to the above uses, they are
used in alcoholic beverages (liqueurs, bitters,
etc.), frozen dairy desserts, and candy. High-
est average maximum use levels reported are
about 0.004% for the oil in baked goods
(36.9 ppm) and gelatins and puddings
(37.9 ppm); about 0.01% for the oleoresin
in alcoholic beverages (99.8 ppm), baked
goods (104 ppm), and condiments and
relishes (108 ppm); and about 0.023%
(233 ppm) for the extract (type not given) in
baked goods.Dietary Supplements/Health Foods. Dried
powdered root and extracts used in teas, cap-
sules, and drinks, tablets, singly or in combi-
nation as a digestive aid, or antinauseant; also
for colds, flu, and as general stimulant (FOSTER
AND YUE).Traditional Medicine. Ginger is usually
used as a carminative and diaphoretic and to
stimulate the appetite. Dried ginger has been
used for thousands of years in China to treat
numerous ailments, including stomachache,
diarrhea, nausea, cholera, and bleeding. In
addition to the above uses, fresh ginger is used
to treat rheumatism, poisonous snakebite,
baldness, toothache, and other conditions
(JIANGSU).
Recently, fresh ginger juice has been re-
ported to be used in treating thermal burns
with considerable success.^68Others. Ginger and its extracts have strong
antioxidative activities on various foods (e.g.,
lard, cookies, potato chips, oils, and fats)
and could serve as potential source of food
antioxidants.69–72
Due to its reportedly high content of a
protease, fresh ginger could serve as a
source of this enzyme, which could have
applications similar to those of papain or
other plant proteases (see bromelain and
ficin).322 Ginger