Zingiber officinale: A Systematic Review of Botany, Phytochemistry and Pharmacology of Gut Microbiota-Related Gastrointestinal Benefits.

Ginger (Zingiber officinale Rosc.) is a traditional edible medicinal herb with a wide range of uses and long cultivation history. Fresh ginger (Zingiberis Recens Rhizoma; Sheng Jiang in Chinese, SJ) and dried ginger (Zingiberis Rhizoma; Gan Jiang in Chinese, GJ) are designated as two famous traditional Chinese herbal medicines, which are different in plant cultivation, appearances and functions, together with traditional applications. Previous researches mainly focused on the differences in chemical composition between them, but there was no systematical comparison on the similarity concerning research achievements of the two herbs. Meanwhile, ginger has traditionally been used for the treatment of gastrointestinal disorders, but so far, the possible interaction with human gut microbiota has hardly been considered. This review comprehensively presents similarities and differences between SJ and GJ retrospectively, particularly proposing them the significant differences in botany, phytochemistry and ethnopharmacology, which can be used as evidence for clinical application of SJ and GJ. Furthermore, the pharmacology of gut microbiota-related gastrointestinal benefits has also been discussed in order to explore better ways to prevent and treat gastrointestinal disorders, which can be used as a reference for further research.

Solid γ-Cyclodextrin Inclusion Compound with Gingerols, a Multi-Component Guest: Preparation, Properties and Application in Yogurt.

Gingerols from the rhizome of fresh ginger (Zingiber officinale) were obtained by a simple extraction, followed by purification. The gingerols extract was composed of 6-gingerol (54%), 8-gingerol (20%), and 10-gingerol (26%). It was included into γ-cyclodextrin by classic co-dissolution procedures. Solid-state characterisation of γ-cyclodextrin·gingerols shows that this inclusion compound features 1:1 host-to-guest stoichiometry and that it is a microcrystalline powder with a crystalline cell that belongs to the tetragonal space group 4212, having the host molecules stacked in infinite channels where the gingerols are accommodated. In chimico studies with ABTS•+ scavenging, NO• scavenging, ß-carotene peroxidation, and 5-LOX inhibition show that γ-cyclodextrin is a suitable carrier for gingerols, because it does not alter their reactivity towards these substances. Yogurt was tested as a matrix for the incorporation of gingerols and γ-cyclodextrin·gingerols into foodstuff. The colour of the fortified yogurt suffered little alterations. In the case of yogurt with the inclusion compound, γ-cyclodextrin·gingerols, as fortificant, these alterations were not perceptible to the naked eye. Moreover, yogurt with γ-cyclodextrin·gingerols showed a good antioxidant activity, thus being suitable for use in nutraceutical applications.

Pharmacological effects of different ginger juices on the concurrent symptoms in animal models of functional dyspepsia: A comparative study.

OBJECTIVE: Patients with gastrointestinal disorders commonly suffer from poor treatment outcomes and adverse effects of traditional pharmacological therapy. Herbal medicine is a favorable alternative due to the low risk of side effects. This study was performed to explore the antiemetic effects and the improvement effect on gastrointestinal function of components of three ginger juice excipients. METHODS: The compositions were analyzed by liquid chromatograph mass spectrometer (LC-MS), especially the gingerols of dried ginger juice (DGJ), fresh ginger juice (FGJ), and fresh ginger boiled juice (FGBJ). Furthermore, the respective gastrointestinal effects on rat models with functional dyspepsia (FD) were compared. RESULTS: The 6-keto-PGF1α levels in the serum of the treated groups were significantly reduced (p < 0.05), as compared with the control group. Compared with the cisplatin group, there was an apparent reduction in kaolin intake for DGJ, FGJ, and FGBJ (p < 0.01; p < 0.01; p < 0.05). The intestinal propulsive rate of the rats in the treated group was significantly higher than that in the control group (p < 0.05). Ginger juices significantly improved gastrointestinal function in rats. Eight common components were found in DGJ, FGJ, and FGBJ, among which 6-paradol, 10-gingerol, and 12-shogaol led to inhibited gastric mucosal damage function effect according to the Pearson correlation analysis. Only 6-shogaol was found to have a positive correlation with gastrointestinal function effect through Pearson correlation analysis. CONCLUSION: Ginger juice should be recommended for the medicinal materials used in the treatment of concurrent symptoms of FD.

Comparative study on penetration-enhancing effect of essential oil before and after processing fresh ginger into dried ginger / 中草药

Objective: To compare the penetration-enhancing effect and composition changes of fresh ginger and dried ginger essential oil. Methods: The essential oil was extracted before and after fresh ginger being processed into dried ginger, and the penetration- enhancing effect of them was compared by skin electrical resistance and transdermal test of ibuprofen in vitro. The main mechanism of penetration-enhancing effect of the essential oil was studied by ATR-FTIR. The skin cytotoxicity of the essential oils was compared by skin cytotoxicity test, and the composition changes were analyzed by GC-MS. Results: Thepenetration-enhancing effect of dried ginger essential oil was much better than the fresh ginger essential oil. The mechanism was mainly due to the skin stratum corneum lipids extraction. The skin cytotoxicity of fresh ginger and dried ginger essential oil was much lower than that of azone. The sesquiterpenes content of dried ginger essential oil was higher than that of fresh ginger essential oil. The intradermal sesquiterpenoids of dried ginger essential oil group after transdermal treatment were higher than those in the fresh ginger essential oil group. Conclusion: The transdermal absorption promotion effect of the processed dried ginger essential oil was much better than that of fresh ginger essential oil, which verified the existence of the rule of “hot herbs with better efficacy”.