Literature Review Of Ginger: Zingiber Officinale Roscoe

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CHAPTER 2 LITERATURE REVIEW Ginger Ginger which is also known as Zingiber officinale Roscoe is extensively used all over the world as spice, condiment and flavoring agent in the food. In India, about 8-10 g of fresh ginger root has been consumed per day in cooking. It also has been reported that, ginger is not only acts as important ingredient in cooking, but this plant plays crucial actions in anti-inflammatory agent, cancer prevention and also in antioxidant agents [1, 3, 10]. In India, ginger is used as traditional medicine in preparations of Ayurveda and Unani [3,4,7]. It contributes a huge beneficial impact to human body to protect diseases. Ginger also can be one of the predominant natural products in nutraceuticals and functional foods development [2]. The name of Zingiber officinale was given by an English botanist William Roscoe in an 1807 publication. The word genus Zingiber was derived from Sanskrit word, singabera which denoting the ‘horn-shaped’, the rhizome or perennial tuberous of the ginger. Zingiber belongs to Zingiberaceae’s family is planted abundantly and commercially in several parts of countries like India, West Indies, China, South East Asia and others. Ginger originated from east probably in northeastern India [5,8]. Almost 70% of total production of ginger planted in Kerala, India [2]. In Indo-Malaysia region, this plant grows in copious amount with 1200 plant species in 53 genera. This genus, Zingiber consist of 85 species of aromatic spices

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