Mao Qian-Qian, Xu Xiao-Yu, Cao Shi-Yu, Gan Ren-You, Corke Harold, Beta Trust, Li Hua-Bin
Guangdong Provincial Key Laboratory of Food, Nutrition and Health, Department of Nutrition, School of Public Health, Sun Yat-sen University, Guangzhou 510080, China.
Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China.
Foods. 2019 May 30;8(6):185. doi: 10.3390/foods8060185.
Ginger ( Roscoe) is a common and widely used spice. It is rich in various chemical constituents, including phenolic compounds, terpenes, polysaccharides, lipids, organic acids, and raw fibers. The health benefits of ginger are mainly attributed to its phenolic compounds, such as gingerols and shogaols. Accumulated investigations have demonstrated that ginger possesses multiple biological activities, including antioxidant, anti-inflammatory, antimicrobial, anticancer, neuroprotective, cardiovascular protective, respiratory protective, antiobesity, antidiabetic, antinausea, and antiemetic activities. In this review, we summarize current knowledge about the bioactive compounds and bioactivities of ginger, and the mechanisms of action are also discussed. We hope that this updated review paper will attract more attention to ginger and its further applications, including its potential to be developed into functional foods or nutraceuticals for the prevention and management of chronic diseases.
姜（Roscoe）是一种常见且广泛使用的香料。它富含多种化学成分，包括酚类化合物、萜类、多糖、脂质、有机酸和粗纤维。姜的健康益处主要归因于其酚类化合物，如姜辣素和姜烯酚。大量研究表明，姜具有多种生物活性，包括抗氧化、抗炎、抗菌、抗癌、神经保护、心血管保护、呼吸保护、抗肥胖、抗糖尿病、抗恶心和止吐活性。在本综述中，我们总结了关于姜的生物活性化合物和生物活性的现有知识，并讨论了其作用机制。我们希望这篇更新的综述文章能吸引更多人关注姜及其进一步应用，包括其开发成功能性食品或营养保健品用于预防和管理慢性病的潜力。
