Kubra Ismail R, Jaganmohanrao Lingamallu
PPSFT Dept., Central Food Technological Research Institute, Mysore- 570 020, India.
Recent Pat Food Nutr Agric. 2012 Apr 1;4(1):31-49.
The rhizome of Zingiber officinale Roscoe (Zingiberaceae), commonly known as ginger, is one of the most widely used spice and condiment. The nonvolatile pungent compounds (namely gingerols, shogaols, paradols, and zingerone) are some of the extensively studied phytochemicals and account for the antioxidant, anti-inflammatory, antiemetic, and gastro protective activities. This review a persuasive presentation of the current information regarding the patents that have been granted during the last decade related to the processing of ginger with an emphasis on the methods of extraction and mechanisms exploited for health claims for ginger-containing foods and pharmaceutical compositions. Further studies are required for the validation of the beneficial uses of ginger. Formulation for novel products and new usages may emerge in the years to come, basing on the revealed results of various studies.
姜科植物姜（Zingiber officinale Roscoe）的根茎，通常称为生姜，是使用最广泛的香料和调味品之一。非挥发性辛辣化合物（即姜辣素、姜烯酚、姜二醇和姜酮）是一些经过广泛研究的植物化学物质，具有抗氧化、抗炎、止吐和胃保护活性。本综述有说服力地介绍了过去十年中与生姜加工相关的已授予专利的当前信息，重点是含姜食品和药物组合物的提取方法和用于健康声明的作用机制。生姜有益用途的验证还需要进一步研究。基于各项研究的揭示结果，未来几年可能会出现新产品的配方和新用途。
