Vol. 6, Issue 11 (2017)

Author(s):
Yogeshwar Sharma

Abstract:
Ginger (Zingiber officinale) is a herbaceous perennial plant of the family Zingiberaceae which used as a spice, food, flavouring agent, and medicine. It has a pH of 5.6 to 5.9, similar to that of figs, fennel, leeks, parsnips and lettuce. The alkalinity of foods depends on many variables, including growing conditions and processing. To make old and rotten ginger attractive, it is washed with sulphuric acid which is extremely unsafe to consume and can result in kidney stones, affect the liver, stomach burns, etc. The storage condition for fresh Ginger includes a temperature of 13 ^°C and at relative humidity of about 65%. The various chemical constituents and their structures are discussed in this review. Ginger offers substantial protection from stroke and heart attack because of its ability to help prevent blood clotting. It is also used as Antioxidant, Antitoxic, Eicosanoid balance, Enzyme activity, Probiotic support, Serotonergic, Systemic stimulant. Some of the market preparations containing Ginger (Shunth) are pachnol, Hajmola, Hingoli, garam masala, chana masala, dristi eye drops, chaat masala, divya churna, aloo bhujia, pav bhaji masala, shahi paneer masala, etc.