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Natural therapeutics: Difference between revisions
→Ginger: + Chemistry of ginger from Wikipedia unaltered + <ref name="WikipediaGinger-Chemistry-2019-11">
(→Ginger: + other plants that belong to the same w:family (taxonomy)) |
(→Ginger: + Chemistry of ginger from Wikipedia unaltered + <ref name="WikipediaGinger-Chemistry-2019-11">) |
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''' Links about ginger ''' | ''' Links about ginger ''' | ||
* [https://www.researchgate.net/publication/328491516_6-gingerol_content_of_ginger_Zingiber_officinale_Roscoe_by_different_drying_metthods '6-gingerol content of ginger (Zingiber officinale Roscoe) by different drying methods'], a 2018 study presented at the 2018 International Congress on Botanical research in Tropical Asia | * [https://www.researchgate.net/publication/328491516_6-gingerol_content_of_ginger_Zingiber_officinale_Roscoe_by_different_drying_metthods '6-gingerol content of ginger (Zingiber officinale Roscoe) by different drying methods'], a 2018 study presented at the 2018 International Congress on Botanical research in Tropical Asia | ||
== Chemistry of ginger == | |||
The characteristic fragrance and flavor of ginger result from [[w:volatility (chemistry)|volatile]] [[w:essential oil|oils]] that compose 1-3% of the weight of fresh ginger, primarily consisting of [[w:zingerone|zingerone]], [[w:shogao|l]]s, and [[w:gingerol|gingerol]]s with [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) as the major pungent compound.<ref name="an">{{cite journal|displayauthors=3|vauthors=An K, Zhao D, Wang Z, Wu J, Xu Y, Xiao G|year=2016|title=Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure|url=|journal=[[Food Chemistry (journal)|Food Chem.]]|volume=197|issue=Part B|pages=1292–300|doi=10.1016/j.foodchem.2015.11.033|pmid=26675871|via=}}</ref> Zingerone is produced from gingerols during drying, having lower pungency and a spicy-sweet aroma.<ref name=an/> Shagoals are more pungent and have higher antioxidant activity but not found in raw ginger, but is formed from gingerols during heating, storage or via acidity.<ref name=an/><ref name="WikipediaGinger-Chemistry-2019-11">https://en.wikipedia.org/wiki/Ginger#Chemistry</ref> | |||
Fresh ginger also contains an enzyme [[w:zingibain|zingibain]] which is a [[w:cysteine protease|cysteine protease]] and has similar properties to [[w:rennet|rennet]].<ref name="WikipediaGinger-Chemistry-2019-11"/> | |||
== Ginger and rheumatoid arthiritis == | == Ginger and rheumatoid arthiritis == | ||