• Journal of Dairy Science and Biotechnology
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• 제40권3호
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• pp.110-121
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• 2022

The root of ginger (Zingiber officinale) contains gingerol, which is known to be responsible for its pharmacological activity. The essential oil extracted from ginger has been found to have various pharmacological effects. Thus, interest in the development of various beverages using ginger oil has recently increased. Therefore, in this study, the organoleptic quality assessment of cow milk, yogurt, kefir, soy milk, oat milk, and almond milk was conducted by supplementing them with oil extracted from ginger at various concentrations (supplemented with 0.5% increments from 0% up to 2%). A poor grade was obtained in the organoleptic quality evaluation, owing to the strong odor of ginger oil. However, when compared to that of the control, the samples supplemented with 0.5% ginger oil showed a good grade of organoleptic quality assessment. Therefore, this study is considered valuable as it is the first study to review the organoleptic quality assessment by supplementing milk, yogurt, kefir, soy milk, oat milk, and almond milk with ginger oil. Additionally, in order to improve organoleptic quality assessment, it is critical to estimate how much ginger oil supplementation concentration could be reduced and whether ginger oil exhibits various bio-activities at this concentration.

• 한국축산식품학회지
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• 제38권1호
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• pp.143-151
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• 2018

The effects of proteolytic enzymes (bromelain and bromelain+papain) and a ginger extract were assessed on collagen content and solubility, thermal shrinkage temperature of connective tissue, pH, cooking loss, drip loss, and Warner-Bratzler shear force (WBSF) of M. pectoralis profundus isolated from the beef brisket cut. Both proteolytic enzymes and ginger extract led to a significant increase in cooking loss and collagen solubility compared with untreated controls. On the other hand, the peak ($T_p$) thermal shrinkage temperature markedly decreased in all treatments compared with those in controls. Samples treated with bromelain, bromelain + papain, and ginger extract showed a significant decrease in WBSF by 36%, 40%, and 37%, respectively, compared with untreated controls. Our findings suggest that ginger extract are useful for post-mortem tenderization of meat containing high levels of collagen, compared to control even though, bromelain and bromelain + papain treatments have higher collagen solubility than ginger extract.

• 한국식품과학회지
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• 제22권3호
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• pp.229-233
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• 1990

본 연구에서 생강엑기스의 특성을 비교하기 위한 TGA 측정은 DSC보다 더욱 세밀한 열분해 정보를 제공하므로 서로 다른 생강엑기스 시료들의 품질들을 상대 평가하는 데에는 TGA법이 매우 유용한 것으로 판단된다.

• Asian Pacific Journal of Cancer Prevention
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• 제17권8호
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• pp.3877-3880
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• 2016

Nausea and vomiting are among the most serious side effects of chemotherapy, in some cases leading to treatment interruption or chemotherapy dose reduction. Ginger has long been known as an antiemetic drug, used for conditions such as motion sickness, nausea-vomiting in pregnancy, and post-operation side effects. One hundred and fifty female patients with breast cancer entered this prospective study and were randomized to receive ginger (500 mg ginger powder, twice a day for 3 days) or placebo. One hundred and nineteen patients completed the study: 57 of them received ginger and 62 received ginger for the first 3 chemotherapy cycles. Mean age in all patients was 48.6 (25-79) years. After 1st chemotherapy, mean nausea in the ginger and control arms were 1.36 (${\pm}1.31$) and 1.46 (${\pm}1.28$) with no statistically significant difference. After the $2^{nd}$ chemotherapy session, nausea score was slightly more in the ginger group (1.36 versus 1.32). After $3^{rd}$ chemotherapy, mean nausea severity in control group was less than ginger group [1.37 (${\pm}1.14$), versus 1.42 (${\pm}1.30$)]. Considering all patients, nausea was slightly more severe in ginger arm. In ginger arm mean nausea score was 1.42 (${\pm}0.96$) and in control arm it was 1.40 (${\pm}0.92$). Mean vomiting scores after chemotherapy in ginger arm were 0.719 (${\pm}1.03$), 0.68 (${\pm}1.00$) and 0.77 (${\pm}1.18$). In control arm, mean vomiting was 0.983 (${\pm}1.23$), 1.03 (${\pm}1.22$) and 1.15 (${\pm}1.27$). In all sessions, ginger decreased vomiting severity from 1.4 (${\pm}1.04$) to 0.71 (${\pm}0.86$). None of the differences were significant. In those patients who received the AC regimen, vomiting was less severe ($0.64{\pm}0.87$) comparing to those who received placebo ($1.13{\pm}1.12$), which was statistically significant (p-Value <0.05). Further and larger studies are needed to draw conclusions.

• 동아시아식생활학회지
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• 제4권3호
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• pp.97-102
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• 1994

The oxidative stability of perilla oil were examined by measuring peroxide value. The induction period of perilla oil for each storage temperature was measured by POV and indicated that it was 80 days for 45$^{\circ}C$, 22.5 days for 65$^{\circ}C$, 9.5 days for 85$^{\circ}C$ and 5 days for 105$^{\circ}C$ respectively. Also, the induction period of the perilla oil with different concentration of ginger powder at 85$^{\circ}C$was studied and has been found that 9.4 days for 6% ginger powder, 11.9 days for 4% and 11days for 2% ginger power. The relative antioxidant effectiveness of ginger power was 99% for 6% ginger power, 125% for 4% ginger power, 122% for 2% ginger power. The induction period of perilla oil with gingerol at 85$^{\circ}C$ was 13.5days for 2% crude gingerol, 11.7days for 0.2% crude gingerol and 12.0 days for 0.02% BHT. The elativi antroxidant effectiveness of perilla oil gingerol at 85$^{\circ}C$was 142% for 2% crude gingerol, 123% for 0.2% crude gingerol, 126% for 0.02% BHT.

• 한국식품조리과학회지
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• 제9권1호
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• pp.37-42
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• 1993

이상의 결과에서 다음과 같은 생강 추출물의 항산화 효과를 요약할 수 있었다. 1. 항온 저장시에는 생강 추출물을 첨가한 모든 시료에서 항산화 효과를 나타내었으며 그 효과는 3%를 첨가시 가장 높았고 그 정도는 BHT와는 비슷한 효과를 보였으나 tocopherol에 비해서는 월등히 높은 항산화 효과를 나타내었다. 2. 가열 처리시에도 생강 추출물의 농도에 관계없이 비슷한 정도의 항산화 효과를 나타내었으며 특히 대두유의 경우에는 BHT, tocopherol보다 뚜렷하게 높은 항산화 효과를 보였다. 3. 건강편을 튀김유에 5 및 10%씩 넣고 가열한 후 튀김 횟수에 따른 튀김유의 산패 정도를 측정시 두 시료 모두에서 산패가 억제되었으며 그 중 5%의 건강편이 더 우수한 것으로 나타났다.

• 한국자기공명학회논문지
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• 제23권4호
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• pp.93-97
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• 2019

Black ginger (Kaempferia parviflora) is a short-lived ginger plant with dark purple colored root and is known to be effective in treating diabetes and obesity. To find out the difference in the characteristics of the black ginger according to the variety of production, 1D proton NMR experiments were performed on 4 types of black gingers from different regions. The NMR spectra of all black ginger showed the characteristic peaks of the polymethoxy flavone compounds, and the chemical shifts and intensity of peaks showed slight differences depending of the type of black ginger implying the difference in molecular environment. These initial NMR experiments can be applied to the identification of the diversity of black ginger in physiological function according to the climate of regions using SNIF-NMR (Site-specific Natural Isotope Fractionation studied by NMR).

• Asian Pacific Journal of Cancer Prevention
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• 제17권8호
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• pp.4125-4129
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• 2016

Background: Chemotherapy-induced nausea and vomiting (CINV) places a significant burden on the patient. Herbal agents are the most commonly complementary therapies used among the public. This study was done to determine the effect of ginger and chamomile capsules on nausea and vomiting in cases undergoing chemotherapy for breast cancer (BC). Materials and Methods: In a randomized, double-blind and clinical trial study, 65 women with BC undergoing chemotherapy were referred to Breast Cancer Research Center, Tehran, Iran, between May 2013 to June 2014. Regimen for ginger group for 5 days before and 5 days after chemotherapy was: 2 times a day and 500 mg capsules of powdered ginger root in addition to a routine antiemetic regimen consisting of dexamethasone, metoclopramide and aprepitant (DMA) capsules. Chamomile group similarly was: 2 times a day and 500 mg capsules of Matricaria chamomilla extract in addition to a routine antiemetic regimen consisting of DMA capsules. Control group, routine antiemetic regimen consisting of DMA capsules. Results: There were no significant differences between the ginger, chamomile and control groups regarding age. Drugs used for chemotherapy were identical and duration of disease was also matched (1-4 months). Ginger and chamomile were both significantly effective for reducing the frequency of vomiting, there being no significant difference between the ginger and chamomile groups. Moreover, unlike the chamomile, ginger significantly influenced the frequency of nausea. Conclusions: According to the findings of this study, it should be declared that taking ginger capsules (1 g/day) might relieve CINV safely. Nurses dealing directly with cancer patients should be responsible for providing educational programs for patients and their families about how to deal with their drug regimens and associated side effects.

• Asian Pacific Journal of Cancer Prevention
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• 제14권5호
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• pp.2845-2850
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• 2013

Background: Breast cancer is one of the most frequent diseases in women today. Little information exists on modifiable lifestyle factors including effects of ginger supplements (as an anti-oxidant and anti-inflammatory herbal) and water-based exercise on biomarkers related to oxidative stress such as malondialdehyde (MDA), nitric oxide (NO) and glutathione peroxidase (GPx) and adiponectin in obese women with breast cancer. The aim of this study was to determine the single and concomitant effect of 6-wks water-based exercise and oral ginger supplement on the aforesaid markers in obese women with breast cancer. Materials and Methods: Forty women diagnosed with breast cancer ($48{\pm}5.4$ years, $76{\pm}9$ kg, fat mass $41.8{\pm}4%$), volunteered to participate in the study. Subjects were randomly assigned into four groups; placebo, water-based exercise, ginger supplement and water-based exercise+ginger supplement groups. Subjects in the ginger supplement group and the water-based exercise+ginger supplement group orally received 4 capsules (each capsule contained 750 mg), 7 days a week for 6 weeks. The water-based exercise program featured progressive increase in intensity and time, ranging from 50% to 75% of heart rate reserve, in a pool with 15 meters width, 4 times a week for 6 weeks. Fasting blood samples were collected at pre-test and post-test time points. Results: The ginger supplementation and or the water-base exercise resulted in an increase of adiponectin, NO and GPx and reduction MDA, as compared to pre-test values. However, the combined intervention (water-base exercise and ginger supplement) group showed significantly a far better effect on the biomarkers related to oxidative stress and adiponectin levels, as compared to the waterbase exercise or ginger supplement alone groups and the age-matched placebo group. Conclusions: Our results revealed that water-base exercise is a non-drug therapeutic strategy to reduce systemic stress in obese women suffering from breast cancer. Further, ginger supplementation alone or in combination with training, also play an important role in the pathogenesis of oxidative stress in obese women diagnosed with breast cancer.

• 한국식품과학회지
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• 제31권2호
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• pp.391-398
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• 1999

국내산 생강의 높은 원료비를 극복하면서 품질이 우수한 중간소재성 가공제품을 개발하기 위하여 효소적 추출기법을 적용하였을 때의 수율 및 품질변화를 조사하였다. 생강을 1차 착즙하고 남은 잔사를 $\alpha$-amylase로 가수분해한 후 2차 착즙하고 다시 남은 잔사에 90% 에탄올로 $30^{\circ}C$에서 1시간 추출하여 각각 착즙액을 혼합할 경우 단순 착즙액보다 동일 $^{\circ}Brix$ 기준으로 약 2.8배 정도, 펄프보다는 건물기준으로 약 5배 이상 착즙수율을 증진시킬 수 있었다. 이와 같이 제조된 최종 추출액에는 착즙액 보다 조섬유가 약 62%, 전분이 48%정도 감소하는 결과를 나타내어 작업공정의 개선이 가능함을 알 수 있었다. 또한 최종 추출액은 착즙액에 비하여 유리아미노산이 약 40% 정도 소실한 반면 유리당은 약 270% 증가하는 결과를 보여주고 있어, 생강의 효소적 추출법은 생강 가공제품 제조시 단맛을 강화하는 효과를 제공할 수 있었다.