Chapters authored
The Therapeutic and Phytopharmacological Potential of Ginger (Zingiber officinale)
Ginger (Zingiber officinale), a Zingiberacae family member, is a popular spice all around the world. This perennial creeping plant has long leaves, vivid green flowers, and a strong tuberous rhizome. Throughout history, several cultures and civilizations have recognized the potential of ginger in the treatment and prevention of disease. Various research with ginger and its extract support the potential effect in a variety of applications. Ginger has been used medicinally for over 2000 years and is regarded as one of the most versatile medicinal herbs, with a wide range of biological properties. Since ancient times, ginger has been used to cure a variety of conditions including heart problems, menstrual disorders, food poisoning, osteoarthritis, epilepsy, nausea, inflammation, cough and cold, motion sickness, menstrual cramps, cancer, and many others. Apart from that, it has antibacterial and antioxidant properties. The presence of gingerol and paradol, as well as shogaols and other chemicals, is responsible for ginger’s medicinal properties. The medical benefits of ginger and current knowledge provide a solid platform for future research into how it can protect humans from a number of diseases.
Part of the book: Ginger
Herbs and Spices’ Antimicrobial Properties and Possible Use in the Food Sector
With increased consumer knowledge of food safety and quality, there is a strong demand for preservative (synthetic)-free food and the use of natural products as preservatives. Natural antimicrobials derived from various sources are used to keep food safe from spoilage and pathogenic microbes. Plants are the primary source of antimicrobials and include a variety of essential oils that have antimicrobial properties. Many essential oils are found in herbs and spices, such as rosemary, sage, basil, oregano, thyme, cardamom, and clove. These antimicrobial compounds are also used in conjunction with edible coatings to prevent bacteria from growing on the surface of food and food products.
Part of the book: Herbs and Spices