my seminar of pharmacognosy

1. Done By:
Adel A.Rahman
Reem Talib
Ammar Ahmed
Zahrra Yehya
Mais Bassil
Zahrra Rahman
Group (B)Group (B)
Seminar of
Zingiber officinaleZingiber officinale

2. IntroductionIntroduction
By:By: Zahrra YehyaZahrra Yehya

3.  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).
 Ginger cultivation began in South Asia and has
since spread to East Africa and the Caribbean.

4.  The active part of the plant is rhizome (root).
 The useful components include Ascorbic acid,
beta-sitosterol, beta-carotene, caffeic acid,
lecithin, limonene, selenium and tryptophan.
 Ginger acts as a useful food preservative.

5. Chemistry of GingerChemistry of Ginger
By:By: Reem TalibReem Talib

6.  The characteristic odor and flavor of ginger is
caused by a mixture of zingerone, and
gingerols, volatile oil that compose 1-3% of the
total weight of fresh ginger.
 [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-
5-hydroxy-3-decanone) is the major pungent
principle of ginger. The chemopreventive
potentials of [6]-gingerol present a promising
future alternative to expensive and toxic
chemotherapeutic agents

7.  Ginger contains up to three percent of a
fragrant essential oil whose main constituents
are sesquiterpenoids, with (-)-zingiberene as the main
component. Smaller amounts of other sesquiterpenoids
(β-sesquiphellandrene, bisabolene and farnesene) and a
small monoterpenoid fraction (β-phelladrene, cineol,
andcitral) have also been identified.
 The pungent taste of ginger is due to nonvolatile
phynylpropanoid-derived compounds, particularly
gingerols and shagols which form from gingerols when
ginger is dried or cooked.

8. Medicinal UsesMedicinal Uses
By:By: Adel A.RahmanAdel A.Rahman

9.  Used for abdominal bloating cases.
 Increase the motility of the gastrointestinal
tract.
 Has analgesic, sedative, antipyretic, and
antibacterial properties.
 Ginger oil has been shown to prevent skin
cancer in mice.
 Ginger has a sialagogue action, stimulating the
production of saliva, which makes swallowing
easier.

10.  Ginger juice is boiled to prevent flu and
common cold.
 Ginger has also been historically used to
treat inflammation, studies have been showed
ginger to be better than ibuprofen for treatment
of osteoarthritis
 In India, ginger is applied as a paste to the
temples to relieve headache.Ginger with lemon
and black salt is also used for nause.

11. Adverse EffectsAdverse Effects
By:By: Zahraa RahmanZahraa Rahman

12.  If consumed in reasonable quantities, ginger
has few negative side effects, and is on
the FDA's generally recognized as safe list,
though it does interact with some medications,
including warfarin.
 Ginger is contraindicated in people suffering
from gallstones, as it promotes the production
of bile.

13.  Allergic reactions to ginger generally result in a rash,
and although generally recognized as safe, ginger can
cause heartburn, bloating, gas, belching and nausea,
particularly if taken in powdered form.
 Unchewed fresh ginger may result in intestinal
blockage, and individuals who have had ulcers,
inflammatory bowel disease or blocked intestines may
react badly to large quantities of fresh ginger.
 There are also suggestions that ginger may affect blood
pressure, clotting, and heart rhythms.

14. NutritionNutrition
By:By: Mais BassilMais Bassil

15.  One gram of one of ginger’s principle constituent,
zingibain, can actually tenderize as much as twenty
pounds of meat. The obvious impact or effect is
improved digestion. This enzyme can enhance the
effectiveness of other antibacterial elements by as much
as 50%. The enzyme zingibain can aid immunity to the
effect of digesting parasites and their eggs, and is
associated with anti-inflammatory activity. This is due in
part to the fact that ginger acts as an antioxidant with
more than twelve constituents superior to vitamin
E.
This action empowers ginger to help neutralize free
radicals which are widely recognized as participation or
being responsible for the inflammation process.

16. ExtractionExtraction
By:By: Ammar AhmedAmmar Ahmed

17.  Ginger oils from steam distillation and liquid carbon
dioxide extraction (600 - 700 psi) were fractionated into
hydrocarbons and oxygenated hydrocarbons by silica
gel column chromatography. Volatile hydrocarbons
and oxygenated hydrocarbons were analyzed by
capillary GC and GC-MS. Monoterpenes,
sesquiterpenes, aliphatic aldehydes, 2-alkanones, citral,
monoterpene alcohols and sesquiterpene alcohols were
major categories of ginger components which were
affected or generated by thermal induced degradation
during steam distillation.