A.Angeline Rajathi et al /J. Pharm. Sci. & Res. Vol.

9(11), 2017, 2117-2122

Processing and Medicinal Uses of Cardamom and

Ginger – A Review
A.Angeline Rajathi1, A.Allwyn Sundarraj2*, Shilu Leslie3 and M.M. PragalyaaShree4

Assistant Professor1,
Department of Instrumentation and Control Engineering,
P.S.G. College of Technology, Coimbatore, Tamil Nadu, India.

Research Scholar2* and Assistant Professor3& 4,

Department of Food Processing and Engineering, School of Agriculture and Biosciences, Karunya University,
Coimbatore, Tamil Nadu, India.

Abstract
Spices and herbs have played a dramatic role in civilization and in the history of nations. Spices, seasonings and condiments
are mostly used to enhance taste, improve nutritional content, and improve colour, texture or shelf life of foods and beverages.
In addition, they are reputed to possess several medicinal and pharmacological properties and hence find position in the
preparation of a number of medicines. Cardamoms are used as flavorings and cooking spices in both food and drink, and as a
medicine. Cardamom seeds whole or in powdered form are regarded as one of the most valuable spices, often employed in the
preparation of curry powder, pickles, sausages, cakes and confectionery. Ginger produces a hot, fragrant kitchen spice. Ginger
has been shown to be effective for pregnancy-induced and postoperative nausea and vomiting. This review presents some
information about the most common and most-used two spices like cardamom and gingers processing, pharmacological and
medicinal properties, and describes their isolation of antioxidant properties.
Keywords: Spices, Processing, Cardamom, Ginger, Antioxidants, Medicinal Properties.

INTRODUCTION substances of vegetable origin that are added during the

Food is one of the essential fundamental elements needed cooking process6. Condiments are prepared food
for human survival1. Food comprises edible plant parts compounds7. They are a mixture composed of one or more
(such as fruit, nuts, corms, leaves) and animal tissues which spices or spice extracts that are added to food when food is
may be cooked or eaten raw depending on the cultural being consumed.
orientation of the population. Whether eaten raw or
prepared into delicious delicacies, food provides: energy
and nutrients for proper nourishment of the body, maintains
the body, repairs worn-out tissues and promotes growth of
the body1,2. Food is not only consumed for its nutritional
benefits, but individuals’ preference for a given food is
mainly inspired by their cultural values, sensory qualities
such as taste, texture, palatability, mouth feel and even
physical appearance. Food service professionals therefore
use seasonings, flavourings and flavour enhancers to help
enhance the flavour of natural foods3.
Spices are used for flavour, colour, aroma and preservation
of food or beverages. Spices may be derived from many
Figure 1: Commercial Spices
parts of the plant: bark, buds, flowers, fruits, leaves,
rhizomes, roots, seeds, stigmas and styles or the entire plant A food herb is generally defined as the leaf of a plant when
tops is shown in figure 1. The term ‘herb’ is used as a used in cooking, but any other part of the plant, often dried,
subset of spice and refers to plants with aromatic leaves. can be a spice. Spices can be the buds (cloves), bark
Spices and food herbs are only slightly different, and for (cinnamon), roots (ginger), berries (peppercorns), aromatic
the purposes of this chapter no distinction will be made. seeds (cumin) and even the stigma of a flower (saffron).
Spices serve as one of the major ingredients in food Many of the aromatic seeds known as spices are actually
preparation and processing throughout the world4. gathered from plants when they have finished flowering. A
Seasoning is a comprehensive term applied to aromatic familiar example would be coriander, with the leaves being
ingredients that improve the flavour of food products5. referred to as an herb, and the dried seeds as a spice.
They are compounds, containing one or more spices, or Spices, seasonings and condiments are mostly used to
spice extractives, which when added to a food during its enhance taste, improve nutritional content, and improve
manufacturing, preparation or before it is served, enhance colour, texture or shelf life of foods and beverages4. Some
the natural flavour of the food and increase its acceptance also perform antioxidant, antimicrobial, nutritional and
by consumers5. Seasonings include spices and other medicinal functions and are traditionally credited with a

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wide range of pharmacological and preservative Sikkim alone, which constitutes nearly 80% of total
properties8,9. Plants used as spices, seasonings and production from India. It is also called greater Indian or
condiments are usually aromatic and pungent10. Nepal cardamom, which is a native of the Eastern
Cardamom Himalayan region12. Large cardamom is the most important
Cardamom is a valuable spice that is obtained from the perennial cash crop of the region and is widely cultivated
seeds of a perennial plant (Elettaria cardamomum). with Himalayan alder (Alnusne palensis) as a shade tree13.
Cardamom originates from the coastal area of India. It is Large cardamom is also known as ‘black cardamom’. The
now grown in Guatemala, Tanzania, Sri Lanka, El pods are used as a spice, in a manner similar to the green
Salvador, Vietnam, Laos and Cambodia. India is the main Indian cardamom pods, but it has a drastically different
exporter of dried cardamom. Cardamom is known as the flavour, so it cannot be substituted in the same recipes,
“Queen of Spices”. It is one of the most highly priced and unless a different flavor is acceptable. Unlike green
exotic spices in the world. It is a perennial tropical herb cardamom, this spice is used rarely in sweet dishes. Its
plant belonging to the ginger family (Zingibaraceae) and strong, smoky flavour and aroma are derived from the
grows from a thick rootstalk up to around 6-10 feet is traditional drying procedure, which involves drying over
shown in figure 2. It is indigenously grown in the evergreen open flames13.
forests of the Western Ghats in South India.
Indian Scenario - Demand and Supply
Till 2000, India used to be the largest producer of
Cardamom, and thereafter, Guatemala pushed her to the
second position. Cardamom cultivation is concentrated on
the Western Ghats in the country; and the Western Ghats
are also known as “Cardamom Hills”. In 2012-13, as per
provisional trade estimates, India's production is around
Figure 2: Cardamom 12,000 MT. Following states are the major producers of
Types of cardamom cardamom in India:
There are two main types of cardamom:  Kerala – 70%
 Small green cardamom (Eletteria cardamomum)  Karnataka – 20%
 Large red/black cardamom (Amomumsubulatum Roxb)  Tamil Nadu – 10%
Idukki district in Kerala is the major cardamom-producing
The most common type is the small green cardamom while area and places such as Udumbancholataluka,
large cardamom is mainly grown in India, with some in Peermedetaluka and Devikulamtaluka are important centres
Nepal and Bhutan is shown in figure 3. They both come in Idukki district.
from the Zingiberaceae family of plants. Cardamom is traded as a bulk and graded produce. The 7
mm and above grade with fancy green colour commands a
premium over other grades. Cardamom finds its place in
every kitchen in the world. Cardamom goes into tea, coffee,
snacks, sweet dishes, rice preparations, soft drinks - almost
all favorite food items of the world. Guatemala produces
around 25,000 MT yearly; the largest in the world,
Figure 3: Small and Large Cardamom accounting for almost 66% of the total global production.
Global Scenario - Demand and Supply Harvesting - Cardamom
Cardamom is generally produced in the tropical regions of Harvesting at the correct stage of maturity is essential to
the world. Gautemala is the largest cardamom producing produce high quality cardamom capsules. The fruits should
country followed by India. The total world production of only be harvested once they are fully ripe and mature. A
this spice is around 35,000 MT per annum11. Consumption ripe capsule has black seeds inside. An immature capsule
of cardamom has sharply increased throughout the world has white seeds. When a cardamom capsule is ripe it can be
during the last two decades. The major consuming easily removed from the stem of the plant without too much
countries of cardamom are the Middle Eastern countries, force. The harvester should start harvesting at the base of
India, Pakistan, European countries, the US, and Japan. each stem and move up the stem, taking off any capsules
Middle Eastern countries such as Saudi Arabia and the that easily fall off without pulling. The capsules that do not
United Arab Emirates, and South-East Asian countries such fall off easily should be left on the plant to ripen.
as India, etc., account for more than 60% of the world's Cleaning
consumption11. The crop should be cleaned before processing. The first
India is the largest producer of large cardamom(Amomum stage is to remove dust and dirt using a winnowing basket.
subulatum Roxburgh), with an annual production of 4000 This can be made locally from bamboo, palm or other
MT, followed by Nepal (2500 MT) and Bhutan (1000 leaves. A worker who is used to doing this can clean up to
MT)12. More than 85% of the production within India is 100kg of cardamom in an eight hour day. Small machines
from Sikkim. An estimated 4000 t of large cardamom, are available for cleaning, but they are often not cost
valued at about Rs. 1.60 billion, is produced annually in effective.

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After winnowing the capsules are washed in clean water. scorched. Cardamom capsules dried by this method are
Two or three large plastic buckets (15 litre capacity) are not of the highest quality.
sufficient for small amounts but for large quantities, it may  Humidity-controlled drying
be better to use a sink with a drainage hole. Only water that The cardamom capsules are placed in the drying
is safe to drink should be used. It should be changed chamber, which is at a temperature of 50°C. During the
regularly to prevent contamination. After washing, the first two hours of drying, the humidity builds up within
stalks are removed from the cardamom capsules by hand. the chamber. This allows the cardamoms to ‘cook’ and
The capsules can be soaked in a solution of sodium at the same time destroys the enzymes that break down
bicarbonate (2-5%) for ten minutes to help retain the green the chlorophyll (chlorophyll gives the pods their green
colour. This is an optional step. A 2% solution of sodium colour). No light is allowed into the drying chamber.
bicarbonate is prepared by dissolving 20g (about 4 tea After two hours the humid air is blown out of the
spoons) of sodium bicarbonate in 1 litre of water. chamber and the humidity reduced. The capsules are
left in the chamber to dry until they have a final
Drying moisture content of 10%.
This is the most important part of the process as it affects
the quality of the final product. It is important to dry the Grading
cardamom capsules as soon after harvest as possible to Cardamom is graded by colour and size. The deeper the
prevent the loss of flavour. It is also important that the green colour and the larger the capsule size, the higher the
drying process is as short as possible so that mould does grade.
not grow on the capsules and the bright green colour is
retained. The drying temperature should not be above 50°C Grinding
as this affects the colour and delicate flavour of the final Cardamom capsules are usually sold whole. Grinding can
product. In most places, cardamom capsules with a good be a method of adding value to a product. After grinding,
green colour can be sold for a premium price. spices are more vulnerable to spoilage. The flavour and
The moisture content of a fresh cardamom capsule is aroma compounds are not stable and will quickly disappear
about 85%. This needs to be reduced to 10% in the dried from ground products. The storage life of ground spices is
product so the cardamom capsules can be stored. There are much less than for the whole spices. It is very difficult for
several options available to the small scale processor, the consumer to judge the quality of a ground spice.
depending upon the size of the business and the local Therefore most consumers, from wholesalers to individual
weather conditions at the time of processing. Each method customers, prefer to buy whole spices.
has different advantages and disadvantages:
Packaging
 Sun drying Cardamom capsules can be packaged in polythene bags of
Traditionally, cardamom capsules are spread on a various sizes according to the market demand. The bags
concrete floor to dry using the natural heat from the should be sealed to prevent moisture entering. Attractive
sun. The capsules should be placed away from direct labels should be applied to the products. The label needs to
sunlight to preserve the green colour (strong sunlight contain all relevant product and legal information – the
will make the colour fade). This is the simplest and name of the product, brand name (if appropriate), details of
cheapest method, but does not produce the highest the manufacturer (name and address), date of manufacture,
quality product. It is only successful in places where expiry date, weight of the contents, added ingredients (if
the climate is dry and hot. During drying, the capsules relevant) plus any other information that the country of
may be contaminated by dirt and dust from their origin and of import may require (a barcode, producer code
surroundings. and packer code are all extra information that is required in
 Solar drying some countries to help trace the product back to its origin).
The use of a solar dryer should improve the quality of
the dried capsules as it is a cleaner, more controlled Storage
environment. The solar dryer is really only useful in Dried cardamom capsules must be stored in moisture-proof
dry hot sunny climates. The capsules should be placed containers away from direct sunlight. For long term bulk
in the dryer, out of direct sunlight, and dried until they storage, polythene-lined gunny bags inside wooden boxes
have a final moisture content of 10%. In places with are used. The polythene bags help to preserve the green
high humidity the solar dryer can only be used together colour of the pods. It is essential that the capsules are fully
with an extractor fan to remove the humid air. dry before they are placed in the gunny bags for storage.
 Wood-fired dryer Any moisture within the bags will cause the capsules to rot.
In India, cardamom capsules are traditionally dried in The stored cardamoms should be inspected regularly for
curing houses, using wood to provide the heat. This signs of spoilage or moisture. If they have absorbed
method puts a huge demand on firewood. The smoke moisture, they should be re-dried to a moisture content of
from the fire can give the capsules an unpleasant 10%. The storage room should be clean, dry, cool and free
smoked flavour. The processor must ensure that the from pests.
capsules closest to the heat source are not burnt or

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Indian Scenario – Production & Consumption Ayurvedic and Unani systems of medicine15,16,17. It is also
India consumes almost 90% of the domestic production used to flavour cardamom cola, prepared by blending
with almost 45% of the demand coming from the western caramer acid and carbonating mixture.
part of the country followed by the northern India with Large cardamom can also be put to a variety of industrial
35%. As India's production is capable of satisfying the uses18. The globous fruit stalks, usually discarded by
domestic consumption demand, it does not import any farmers, can be used as a base of agarbathis19,20.
cardamom from outside countries. However, cheaper
Guatemalan cardamom finds its way into the country and is Ginger
preferred for low value uses like pan masala. The leftover Ginger is one of the earliest known oriental spices and is
cardamom produce is exported every year. India exports 5- being cultivated in India for both as fresh vegetable and as
8% of its total production, mostly the premium grade. India a dried spice. Ginger is obtained from the rhizomes of
also exports by-products of cardamom such as cardamom Zingiber officinale, is shown in figure 3.
oil and oleoresins to European countries.

Medicinal and Pharmacological Uses

Cardamom possesses the following medicinal properties:
antiseptic (pulmonary), antispasmodic (neuromuscular),
aphrodisiac, expectorant, anthelminthic, antibacterial Figure 3: Ginger - Zingiber officinale
(variable), cephalic, cardiotonic, diuretic, emmenagogue,
sialogogue and stomachic. Ginger, the rhizome of Zingiber officinale Roscoe, one of
 Anti-inflammatory the most widely used species of the family Zingiberaceae,
In India, the spice is used broadly to treat infections in is a common condiment for various foods and beverages.
teeth and gums, to prevent and treat throat troubles, The ginger family is a tropical group, especially abundant
congestion of the lungs and pulmonary tuberculosis, in Indo-Malaysian region, consisting of more than 1200
inflammation of eyelids and also digestive disorders. plant species in 53 genera. The area under cultivation in
Species in the genus Amomumare also used in India is 107.54 thousand ha and the total production of the
traditional Indian medicine. country is 385.33 thousand tons21.
 Antidote to snake venom Ginger has been used traditionally for varied human
Reportedly, the spice is also used as an antidote for ailments, to aid digestion and to treat stomach upset,
both snake and scorpion venom. diarrhoea and nausea. The ginger plant has a perennial,
 Hepatoprotective tuberous root or rhizome: the stems are erect, oblique,
The components in the volatile oil, e.g. 1,8- round, annual and invested by smooth sheaths of leaves,
cineole,terpinene, terpiniol, sabinine, α-pinene and approximately 1 m in height. In many countries, especially
limonene, act as a tonic for the heart and liver, an in India and China, fresh ginger is used to prepare
appetizer, promote the elimination of bile and help vegetable and meat dishes and as a flavouring agent in
reduce congestion of the liver. beverages and many other food preparations22. Ginger is a
 Anti-ulcerogenic natural dietary component which has antioxidant and
Large cardamom fruit, commonly known as ‘Heel anticarcinogenic properties23.
kalan’ or ‘Bari Ilaichi’, is used in the Unani system of
medicine to treat gastrointestinal disorders. A crude Global Scenario
methanolic extract and its different fractions, e.g. India and Indonesia have the largest area under cultivation
essential oil, petroleum ether (60–80°C), ethyl acetate and also leading ginger producing countries is shown in
and methanol fractions, were studied in rats for their figure 4.
ability to inhibit gastric lesions induced by aspirin,
ethanol and pylorus ligature. A direct protective effect
of ethyl acetate fraction on the gastric mucosal barrier
was seen. The decrease observed in gastric motility
brought about by essential oil and petroleum ether
fractions suggests the gastroprotective action of the
spice. These investigations validate the use of large
cardamom in gastrointestinal disorders by Unani
physicians14.
Other Uses
Cardamom is the dried fruit of a perennial herbaceous
plant. Its quality characteristics are different from those of
small cardamom. It is valued for its acceptable taste,
flavour and aroma. Large cardamom has a fresh and spicy
aroma. By virtue of the traditional drying procedure over
open flames, the spice also acquires a smoky flavour. Large
Figure 4: Leading Ginger Producing Countries in 2010
cardamom also possesses curative properties in the

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22
Indian Scenario – Production attributed the anticancer properties to the presence of
There is only marginal increase in acreage from 108.64 pungent vallinoids, e.g. [6]-gingerol and [6]-paradol,
thousand ha in 2008-09 to 149.10 thousand ha in 2010- shogaols, zingerone, etc.
1124.The production, however has increased from 380.10  Anti-inflammatory effect
thousand tons in 2008-09 to 702.00 thousand tons in 2010- Ginger contains pungent phenolic substances with
11. pronounced antioxidative and anti-inflammatory
Harvesting - Ginger activities. The antitumour - promoting activity of [6]-
Ginger attains full maturity in 210-240 days after planting. gingerol, a major pungent principle, was investigated
Harvesting of ginger for vegetable purpose starts after 180 using a two-stage mouse skin carcinogenesis model25.
days based on the demand. However, for making dry  Antiplatelet effect
26
ginger, the matured rhizomes are harvested at full maturity Antiplatelet effect of gingerol isolated from Z.
i.e. when the leaves turn yellow and start drying. Irrigation officinale. Gingerol (0.5–20 μM) concentration
is stopped one month before harvest and the rhizome dependently inhibited the aggregation and release
clumps are lifted carefully with a spade or digging fork. reaction of arachidonic acid and collagen-induced
Processing of ginger rabbit platelets, but not those induced by platelet-
Processing of ginger to produce dry ginger basically activating factorU46619 and thrombin.
involves two stages- peeling of the ginger rhizomes to  Antioxidant effect
remove the outer skin and sun drying to a safe moisture Antioxidant activity of ginger extract. Total phenols of
level. the alcoholic ginger extract are about 870.1 mg/g dry
Peeling extract. 2,2-Diphenyl-1-picril hydrazyl radical (DPPH)
Peeling serves to remove the scaly epidermis and facilitate scavenging reached 90.1% and exceeded that of
drying. Peeling of fully matured rhizomes is done by butylated hydroxyl toluene (BHT). The antioxidant
scrapping the outer skin with bamboo splits having pointed activity in a linoleic acid/water emulsion system
ends and this accelerates the drying process. Deep scraping determined by means of thiobarbituric acid-reactive
with knifes should be avoided to prevent the damage of oil substances (TBARS) was highest at 37°C – 73.2 and
bearing cells which are present just below the outer skin. 71.6% when the formation of conjugated dienes was
The peeled rhizomes are washed before drying. inhibited. Ginger extract inhibited hydroxyl radicals by
Drying 79.6% at 37°C and 74.8% at 80°C, which showed a
The moisture content of fresh ginger at harvest is about 80- higher antioxidant activity than quercetin27.
28
82 per cent which is brought down up to 10 per cent for its demonstrated the antioxidant property of Gingerol-
safe storage. Generally ginger is sun dried in a single layer related compounds and diarylheptanoids from common
in open yard which takes about 8 to 10 days for complete ginger.
drying. The sun dried ginger is brown in colour with  Anti-ulcer principles
irregular wrinkled surface. Gastrointestinal motility-enhancing effect of ginger
Polishing, cleaning and grading and its active constituents. Powdered rhizome of
Polishing of dried ginger is done to remove the dry skin ginger was extracted with acetone and the extract was
and the wrinkles developed on the surface during drying evaporated to dryness at < 40°C to give a residue
process. It is generally done by rubbing against hard (yield 3.4%), which included volatile oils and bitter
surface. Cleaning of dry ginger is done manually to remove substances29. 30elucidated structures of antifungal
the extraneous matter and the light pieces. diarylheptenones, gingerenones A, B, C and
Storage isogingerenone B, which were isolated from the
Dry ginger, packaged in gunny bags are highly susceptible rhizomes.
to infestation by insects like Lasioderma serricone  Anticonvulsive and analgesic effect
(cigarette beetle) during storage. Fully dried rhizomes can Ginger is known to warm the body, curing chills
be stored in airtight containers such as high density caused by the common cold. An acetone extract of
polyethylene or similar packaging materials. Long term ginger rhizomes inhibited serotonin-induced
storage for more than two years would result in hypothermia and serotonin-induced diarrhea
deterioration of its aroma, flavour and pungency. significantly31.
 Cardiovascular effect
Medicinal and Pharmacological Properties Gingerols, the pungent constituents of ginger, were
 Anticancer properties assessed as agonists of the capsaicin-activated
Ginger, a natural dietary component, has been known vanilloid receptor (VR1). [6]-Gingerol and [8]-
to have antioxidant and anticarcinogenic properties. gingerol evoked capsaicin-like intracellular Ca2+
23
demonstrated the chemopreventive efficacy of ginger transients and ion currents in cultured dorsal root
in colon cancer. They had investigated the effect of ganglion neurons. These effects of gingerols were
ginger on the initiation and post-initiation stages of blocked by capsazepine, the VR1 receptor antagonist.
1,2- dimethyl hydrazine (DMH)-induced colon The potency of gingerols increased with the increasing
carcinogenesis in male Wistar rats. The number of size of the side-chain and with the overall
tumours, as well as the incidence of cancer, was hydrophobicity in the series. It is concluded that
decreased significantly on treatment with ginger. gingerols represent a novel class of naturally occurring

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VR1 receptor agonists that may contribute to the 13. Sharma, R., Sharma, G. and Sharma, E. Energy efficiency of large
cardamom grown under Himalayan alder and natural forest, 2002.
medicinal properties of ginger, which have been Agroforestry Systems, 56(3), 233–239.
known for centuries32. 14. Jafri, M.A., Farah, J.K. and Singh, S. Evaluation of the gastric
antiulcerogenic effect of large cardamom fruits of (Amomum
Other Uses subulatum Roxb.), 2001. Journal of Ethnopharmacology, 75(2–3),
89–94.
Dried ginger traditionally has been traded internationally in 15. Mukherjee, D.K. Large cardamom, 1972. World Crops, 25(1), 31–
the whole or split forms and is ground in the consuming 33.
centres. The major use of ground dried ginger on a 16. Singh, D.B. Large cardamom, 1978. Cardamom 10(5), 3–15.
worldwide basis is for domestic culinary purposes, while in 17. Nambiar, V.P.K., Warrier, P.K. and Ramankutty, C. (eds) Indian
Medicinal Plants – A Compendium of 500 Species, 1994. Volume I.
the industrialized Western countries it also finds extensive Orient Longman Publishers, India, Coll No. AVS 2409, 128–129.
use in the flavouring of processed foods33. 18. Gupta, P.N., Naqvi, A., Misra, L.N., Sen, T. and Nigam, M.C. Gas
Ginger oil, obtained by steam distillation of the rhizome of chromatographic evaluation of the essential oils of different strains
Z. officinale Roscoe, is used in the beverage and fragrance of Amomum subulatum growing wild in Sikkim, 1984. Perfume
Kosmet, 65, 528–529.
industries34. This product possesses the aroma and flavour 19. Pruthi, J.S. Spices and Condiments, 1977. National Book Trust of
of the spice but lacks the pungency. It finds its main India, New Delhi.
application in the flavouring of beverages and it is also 20. Chandrasekhar, R. Agro-based industrial development in the hills of
used in confectionery and perfumery. The efficacy of Sikkim and Darjeeling districts, 1987. Cardamom, 20(3), 5–7.
21. http://en.wikipedia.org/wiki/Ginger
ginger oil as a repellent to Bemisia argentifolii (Homoptera: 22. Shukla, Y. and Singh, M. Cancer preventive properties of ginger: a
Aleyrodidae) on tomato35. brief review, 2006. Food and Chemical Toxicology, 45(5), 683–690.
23. Manju, V. and Nalini, N. Chemopreventive efficacy of ginger, a
CONCLUSION naturally occurring anticarcinogen during the initiation, post-
initiation stages of 1,2-dimethylhydrazine induced colon cancer,
Spices produce a vast and diverse assortment of organic 2005. Clinica Chimica Acta, 358(1–2), 60–67.
compounds, the great majority of which do not appear to 24. http://www.icar.org.in/
participate directly in growth and development. The present 25. Park, K.K., Chun, K.S., Lee, J.M., Lee, S.S. and Surh, Y.J.
review sought to document and comment on the Inhibitory effects of [6]-gingerol, a major pungent principle of
ginger, on phorbol ester-induced inflammation, epidermal ornithine
publications that have appeared on ginger and cardamom decarboxylase activity and skin tumor promotion in ICR mice, 1998.
processing and some of the properties like pharmacological Cancer Letters, 129(2), 139–144.
and medicinal properties. Ginger and many of its chemical 26. Guh, J.H., Ko, F.N., Jong, T.T. and Teng, C.M. Antiplatelet effect of
constituents have strong anti-oxidant actions. The spice has gingerol isolated from Zingiber officinale, 1995. Journal of
Pharmacy and Pharmacology, 47(4), 329–332.
diversified uses in the fields of medicine and industry. 27. Stoilova, I., Krastanv, A., Stoyanova, A., Denev, P. and Gargova, S.
Development of high-yielding superior varieties, combined Antioxidant activity of a ginger extract (Zingiber officinale), 2007.
with sustainable production, will definitely enhance the Food Chemistry, 102, 764–770.
export value of the spice. However, the natural quality 28. Nakatani, N. Biologically functional constituents of spices and herbs
(2002’s JSNFS award for excellence in research), 2003. Journal of
degrades during the extraction process, storage and Japanese Society of Nutrition and Food Science, 56(6), 389–395.
postharvest handling. 29. Yamahara, J., Huang, Q.R., Li, Y.H., Xu, L. and Fujimura, H.
Gastrointestinal motility enhancing effect of ginger and its active
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