Ginger (Zingiber officinale) is an important spice seasoning in the world. It is also a traditional Asian medicine and food plant. Traditional Chinese medicine has been used for more than 2,500 years. It is widely used in the treatment of bloating, cough, vomiting, diarrhea and rheumatism.
Active ingredient of ginger
In addition to the main physiologically active substances such as zingerone and gingerol, ginger contains protein, polysaccharides, vitamins and various trace elements. It is a homologous plant that combines nutrition, flavoring and health care.
The two main sensory characteristics of ginger - aroma and spicy, are mainly attributed to two types of components:
(1) The aroma and partial flavor of ginger depend on its volatile oil-essential oil. Ginger contains more than 70 volatile oils.
(2) The spicy ingredient depends on its non-volatile oil - gingerol. Gingerol includes 6-gingerol, 8-gingerol, 10-gingerol, 12-gingerol, gingerol, zingerone and other active ingredients, of which 6-gingerol is the highest. The average content of gingerol in ginger is 1.95%.