• The Korean Journal of Food And Nutrition
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• v.33 no.1
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• pp.105-110
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• 2020

In this study, fingerroot (Boesenbergia pandurata) and ginger (Zingiber officinale Roscoe) were extracted with water, 70% and 100% ethanol, respectively. The contents of polyphenols, flavonoids and ascorbic acid, antioxidant and antimicrobial activities of these extracts were measured. With respect to the polyphenol compound content, both fingerroot and ginger extract showed the highest in 70% ethanol extract, and the fingerroot extract showed a generally higher content than the ginger extract. The content of flavonoids, fingerroot and ginger extracts showed values of 1,247.14~1,259.93 ㎍%, and there was no big difference between extracts. The content of ascorbic acid was the highest in 100% ethanol extract in both fingerroot and ginger. Fingerroot extract was slightly higher than ginger extract in all extracts. The DPPH radical scavenging activity of fingerroot and ginger extracts showed the highest antioxidant activity in 100% ethanol extract, and fingerroot showed a slightly higher activity than ginger. The ABTS radical scavenging activity was high in 70% and 100% ethanol extracts of both fingerroot and ginger. In the activity between fingerroot and ginger extracts, ginger was higher in water extract and fingerroot was slightly higher in ethanol extract. Fingerroot and ginger extracts showed antimicrobial activity against Staphylococcus aureus and Bacillus cereus.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.143-147
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• 2006

Physiological activities of Korean-grown ginger (KG) and Chinese-grown ginger (CG) extracts were examined. Ginger was extracted with water, and 50 and 100% ethanol, and then nitrite-scavenging activity (NSA), superoxide dismutase (SOD)-like activity, and electron-donating ability (EDA) of extracts were investigated. NSA at pH 1.2 was the most effective in 50% ethanol extracts of both origins. SOD-like activities of water and 50% ethanol extracts of both samples were 8.66-35.95% lower than those of 1 and 0.1% L-ascorbate solutions. SOD-like activity of KG extracts was higher than that of CG extracts, and water extracts of samples were the highest. EDA of KG extract was higher (22.23-86.95%) than that of CG extract, while both sample extracts showed lower EDA than those of 1 and 0.1% L-ascorbate solutions.

• Korean Journal of Plant Resources
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• v.34 no.4
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• pp.362-367
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• 2021

Ginger roots are widely used as spices in various foods and herbal medicine due to its characteristic flavor and biological activity. In this study, the protective effect of aged ginger extracts against oxidative stress were investigated using L6 muscle cells. As the results, aged ginger extracts significantly inhibited oxidative stress induced muscle cell damage. The protective effect of aged ginger extracts was higher than non-aged ginger extract. Aged ginger extracts also inhibited the increase in LDH, lactate and GOT in the mouse blood induced by excessive running exercise. Therefore, aged ginger is considered to be effective for protecting excessive exercise stress.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.586-592
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• 2005

This study was peformed to investigate the synergistic effects of catechin and ascorbic acid on antioxidative activities of methanol and hexane extracts (500 ppm) from rosemary, sage, oregano, and ginger. Ascorbic acid (200 ppm) and (-)-catechin (200 ppm) could be solubilized in a rice bran oil via a reverse micelles using small amount of water and dioctyl sulfosuccinate as the sufactant. Methanol extracts from rosemary, sage, oregano, and ginger showed the synergistic effects by (-)-catechin. However, methanol extracts showed the synergistic effect by ascorbic acid except that of ginger. The synergistic effects of (-)-catechin on methanol extracts were higher than those of ascorbic acid. Hexane extracts of oregano and ginger showed the synergistic effects by (-)-catechin, and no synergistic effects by ascorbic acid. On the other hand, rosemary and sage showed the synergistic effects by ascorbic acid and no synergistic effects by (-)-catechin.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.37-42
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• 1993

To investigate the antioxidant effects of different concentration of ginger extracts during incubating and heating, ginger extracts were added into soybean oil, cottonseed oil at 1, 3, 5 percent level and BHT, tocophereol at 0.02% level. Also practical antioxidant effects of dried ginger slices for soybean oil were determined. In case of incubating oil, ginger extracts showed antioxidant effects at all concentration, and the antioxidant effects were similar to those of BHT but considerably higher than those of the tocopherol. In case of heating oil, the antioxidant effects of ginger extracts were almost equal to all concentration and higher than those of BHT and tocopherol. And the rate of oxidation was retarded considerably by heating with the dried ginger slices added into flying oil at 5, 10% level, but the best antioxidant effects was shown in 5% dried ginger slices added into soybean oil.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.491-499
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• 2000

This study was performed to investigate the antioxidative effects of solvent extracts of eighteen curry spices. Yields of the curry spices extracted by methanol, ethylacetate and hexane were $6.4{\sim}42.9%$, $3.9{\sim}26.2%$ and $1.6{\sim}29.2%$, respectively. Methanol, ethylacetate and hexane extracts of spices were added up to 1,500 ppm in the rice bran oil and antioxidative effects of extracts were tested by Rancimat. Induction periods of spices extracted by methanol were in the order of rosemary(33.5hr)>sage(29.1hr)>ginger(28.6hr)>turmeric(26.9hr)>nutmeg(25.8hr)>oregano(25.6hr)>thyme(25.3hr)>BHT(24.5hr)>control(22.6hr). Those of ethylacetate extracts were as follows: rosemary(43.9hr)>sage(30.9hr)>oregano(29.0hr)>thyme(27.5hr)>ginger(27.1hr)>BHT(24.5hr)>control(22.6hr). Those of hexane extracts were in the order of rosemary(47.4hr)>sage(31.4hr)>oregano(27.3hr)>ginger(25.5hr)>thyme(25.1hr)>control(22.6hr). Solvent extracts of rosemary, sage, oregano, ginger and thyme showed significant antioxidative effects. Two thousands ppm hexane-extract of rosemary was the most effective. Addition of hexane-extracts of rosemary didn't show any synergism with the hexane extracts of sage, oregano, ginger, and thyme.

• The Korean Journal of Food And Nutrition
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• v.20 no.3
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• pp.259-264
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• 2007

Ginger(Zingiber officinale Roscoe) has been used as a raw material in many various traditional preparations since the ancient times. As a component of traditional health products, ginger is known to be effective as an appetite enhancer, and has anti-cold and anti-inflammatory activities. This study was performed to investigate the immunomodulative effects of Zingiber officinale Roscoe in mice, using ex vivo experiments. In order to elucidate ginger's immunomodulative effects of Ginger, water extracts were orally administered to mice, and isolated macrophages were used as the experimental model. To identify the ex vivo effects, six to seven week old Balb/c mice were fed a chow diet ad libitum and the ginger water extracts were administered orally every other day for two or four weeks at two different concentrations(50 and 500 mg/kg b.w.). The results show that IL-IO and $IFN-{\gamma}$ were detected in the 500 mg/kg b.w. supplemented group with LPS stimulation in all cases. Also, the $IFN-{\gamma}$ /IL-10 ratio ranged from 3~5 with mitogen stimulation such as Con A and LPS. In conclusion, this study suggests that ginger extracts may enhance the immune function by regulating the cytokine(IL-10 and $IFN-{\gamma}$) production capacity of activated macrophages in mice.

• Journal of Nutrition and Health
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• v.37 no.9
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• pp.780-785
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• 2004

Recently many investigators have initiated searches for immunomodulating substances from natural food sources. Ginger (Zingiber officinale Roscoe) has been used as a raw material in many traditional preparations since the ancient time. This study was performed to investigate the immunomodulative effects of Zingiber officinale Roscoe in mice, using ex vivo experiments. In order to elucidate the immunomodulative effects of Ginger, water extracts of the plant were orally administrated into mice, and isolated splenocytes and macrophages were used as experimental model. In order to identify its ex vivo effect six to seven week old Balb/c mice were fed ad libitum on a chow diet and water extracts of ginger were orally administrated every other day for two weeks at two different concentrations (50 and 500 mg/kg b.w.). After preparing the single cell suspension, the proliferation of splenocytes was determined by MTT assay. The result of ex vivo study showed that the highest proliferation of splenocytes and macrophage activatation was seen in the mice orally administrated at the concentration of 500 mg/kg b. w. of ginger water extracts. In conclusion, this study suggests that ginger extracts nay enhance the immune function by regulating the splenocyte proliferation and cytokine prodution capacity by activated macrophages in mice.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.6
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• pp.996-1003
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• 2010

This study was performed to investigate the effect of promoting gastrointestinal function and inhibiting of decreasing body temperature of ginger extract(Zingiber officinale) in rats. In order to elucidate the gastrointestinal function and inhibiting effect of body temperature of native ginger and improved ginger, water extracts of ginger were orally administrated into rats. The results are as follows: The gastrointestinal transit time was significantly decreased in native ginger(7.66hrs) and improved ginger(7.72hrs) extract administrated groups compare to control group(8.44hrs). The mean red faecal weight was increased in native ginger(30.6%) and improved ginger(31.1%) extract administrated groups compare to control group(24.9%) for 24hrs. Inhibiting effect of decreasing body temperature induced by serotonin was increased in native ginger($1.116^{\circ}C$) and improved ginger($1.416^{\circ}C$) extract administrated groups compare to positive control group($0.384^{\circ}C$) during 40 minutes. Gastrin and CGRP immunoreactive density was more strongly expressed in native ginger and improved ginger extract administrated groups compare to control group. Serotonin immunoreactive density was more weakly expressed in native ginger and improved ginger extract administrated groups compare to control group. These results suggest that ginger extracts may enhance physiological activity such as gastrointestinal motility, protection of mucosa and gastric acid secretion in gastrointestinal tracts, and inhibits decreasing body temperature

• Journal of Nutrition and Health
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• v.37 no.1
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• pp.23-30
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• 2004

Ginger (Zingiber officinale Roscoe) has been used as a raw material in many traditional preparations since the ancient time. As a component of traditional health products, Ginger is known to be effective as appetite enhancer, anticold and anti-inflammation. This study was performed to investigate the immunomodulative effects of Ginger in mouse, using in vitro and ex vivo experiments. In vitro experiment, the mice splenocytes proliferation and three kinds of cytokines (IL-1 $\beta$, IL-6, and TNF-$\alpha$) prodution by peritoneal macrophages cultured with ethanol and water extracts of Ginger were used to indicate the immunomodulative effect. In order to elucidate the immunomodulative effects of Ginger ex vivo, water extract of Ginger was orally administrated into mice, and isolated splencytes and macrophages were used as experimental model. Ex vivo experiment, six to seven week old mice were fed ad libitum on a chow diet, and water extract of finger was orally administrated every other day for four weeks at two different concentractions (50 and 500 mg/kg B.W./day). In vitro study, the splenocytes proliferation was increased when water extract was supplemented in the range of 50-500 $\mu$l/ml concentration. In case of cytokines production, IL-1 $\beta$, IL-6 and TNF-$\alpha$ released by activated peritoneal macrophages were augmented by the supplementation of water extract of the Ginger. Ex vivo experiment, the highest proliferation of splenocytes and production of cytokines by activated peritoneal macrophages were seen in the mice orally administrated at the concentration of 500 mg/kg B.W./day. In conclusion, this study suggests that Ginger extracts may enhance the immune function by regulating the splenocytes proliferation and enhancing the cytokine prodution capacity by activated macrophages in mice.