Chemical Aspects of Ginger (Zingiber officinale)

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dc.contributor.authorTheeshya Dulmini ,A. D
dc.contributor.authorPerera,K. Sarath D
dc.date.accessioned2025-02-14T06:20:25Z
dc.date.available2025-02-14T06:20:25Z
dc.date.issued2024-01
dc.descriptionGuest Articles Page 47-50
dc.description.abstractGinger (Zingiber officinale) has emerged as one of the 20 top selling herbal supplements in USA over the last two decades [1]. It has more than 2000-year long history, thus, ginger holds a prominent place among the most famous folk medicine in many Asian countries exhibiting various medicinal properties: anti-oxidative, anti-cancerous, anti-inflammatory, anti-obesity, and ant-imicrobial effects [1-4]. Ginger exhibits these properties mainly due to the presence of phytochemicals (e.g., terpenes, polyphenols, flavonoids) in it [4,5]. Ginger enriches the flavor of the cuisines and serves as a natural food preservative [4, 6].
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/196
dc.language.isoen
dc.publisherInstitute of Chemistry Ceylon
dc.relation.ispartofseries41; 1
dc.subjectChemical Aspects
dc.subjectGinger
dc.titleChemical Aspects of Ginger (Zingiber officinale)
dc.typeArticle

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