Local Name - Ginger Extract
Botanical Name - Zingibr officinalis
Plant Part used - Rhizome
Specification (Marker compound) - Gingerols – NLT 5% by HPLC
Description - Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae).

The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. Ginger contains up to three percent of a fragrant essential oil. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma. Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War-I, mounted regiments for feaguing. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.
Therapeutic Applications:

• Ginger effective for treating nausea caused by seasickness, morning sickness and chemotherapy.
• Ginger also affect arthritis pain or have blood thinning and cholesterol lowering properties.
• Reduces Inflammation of the colon.