Ginger is a flowering plant originally from Southeast Asia that is commonly used as a spice and is well-known for its various health benefits. Several of these benefits are described in detail in the four chapters of this book. Chapter One provides knowledge about ginger’s beneficial effects in the treatment of gastrointestinal disorders. Chapter Two highlights the composition and properties of ginger, oral application, and its future scope in dentistry. Chapter Three includes a case study of ginger extraction using microwave-assisted hydrodistillation to compare images from before and after the extraction process of ginger. Lastly, Chapter Four addresses the state of the art of research on the use of ginger in health promotion.
Author(s): Isla Kermode
Series: Natural Products and Therapeutics
Publisher: Nova Science Publishers
Year: 2022
Language: English
Pages: 156
City: New York
Contents
Preface
Chapter 1
Health Benefits of Ginger in Gastrointestinal Disorders
Abstract
Introduction
Chemistry
Safety
Bioavailability
Beneficial Effects on Gastrointestinal Disorders
Exercise-Induced Gastrointestinal Disturbances
Mode of Action
Nausea and Vomiting of Pregnancy
Irritable Bowel Syndrome
Functional Abdominal Pain Disorders
Motion Sickness or Seasickness
Nausea Due to Chemotherapy/Radiotherapy
Postoperative Nausea and Vomiting
Gastric Emptying
Gastric Ulcerations
Helicobacter Pylori (H. Pylori) Infection
Hyperglycemia-Induced Gastric Dysrhythmias
Conclusion
References
Chapter 2
Potential Benefits of Ginger in Maintenance of Oral Health
Abstract
1. Introduction
2. Chemical Composition of Ginger
3. Properties of Ginger
3.1. Anti-inflammatory Property
3.2. Antioxidant Property
3.3. Antibacterial Property
3.4. Anti-Cancer Property and Radioprotective Action
4. Formulations of Ginger
5. Systemic Applications of Ginger
6. Oral Applications of Ginger
6.1. Oral Candidiasis
6.2. Apthous Stomatitis
6.3. Gingival and Periodontal Conditions
6.4. Xerostomia
6.5. During Endodontic Therapy
6.6. As Anti-Caries Agent
6.7. Anti-Herpes Activity
6.8. Halitosis Management
7. Toxicity of Ginger
Conclusion
References
Chapter 3
Image Processing of Ginger Extract via Microwave- Assisted Hydrodistillation
Abstract
Introduction
Microwave Assisted-Hydrodistillation
Advantages of Microwave Assisted-Hydrodistillation
Disadvantages of Microwave Assisted-Hydrodistillation
Image Processing of Plant Extract Using Scanning Electron Microscopy
Case Study
Image of Dried Ginger Sample
Image of Ginger after the Extraction Process
Comparison of a Morphological Image of Plant Extract
The Relation between Image Processing and Extraction Yield for Plants
Improvement for the Developed Research in Image Processing for Plants
Conclusion
Acknowledgment
References
Biographical Sketch
Chapter 4
Effects of Ginger (Zingiber officinale Roscoe 1807) on Health Promotion
Abstract
Introduction
Health-Promoting Properties
Hypolipemiant Properties
Anti-Diabetic Properties
Antioxidant Property
Anti-Inflammatory Property
Protective Effects against Cancer
Final Considerations
References
Bibliography
Index
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