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Library of Congress Cataloging-in-Publication Data ISBN: (cid:28)(cid:26)(cid:27)(cid:16)(cid:20)(cid:16)(cid:25)(cid:27)(cid:24)(cid:19)(cid:26)(cid:16)(cid:25)(cid:28)(cid:28)(cid:16)(cid:22)(cid:3)(cid:11)(cid:72)(cid:37)(cid:82)(cid:82)(cid:78)(cid:12) Published by Nova Science Publishers, Inc. † New York Contents Preface .......................................................................................... vii Chapter 1 Health Benefits of Ginger in Gastrointestinal Disorders ................................................1 Hatice Gül Anlar Chapter 2 Potential Benefits of Ginger in Maintenance of Oral Health .......................................19 C. Pushpalatha, Kavita Kamondur and Arshiya Shakir Chapter 3 Image Processing of Ginger Extract via Microwave- Assisted Hydrodistillation ...................37 Siti Nuurul Huda Mohammad Azmin and Mohd Shukri Mat Nor Chapter 4 Effects of Ginger (Zingiber officinale Roscoe 1807) on Health Promotion ................................55 Karina Zanoti Fonseca, Ferlando Lima Santos and Franceli da Silva Bibliography ...........................................................................................65 Index ......................................................................................... 137 Preface Ginger is a flowering plant originally from Southeast Asia that is commonly used as a spice and is well-known for its various health benefits. Several of these benefits are described in detail in the four chapters of this book. Chapter One provides knowledge about ginger’s beneficial effects in the treatment of gastrointestinal disorders. Chapter Two highlights the composition and properties of ginger, oral application, and its future scope in dentistry. Chapter Three includes a case study of ginger extraction using microwave-assisted hydrodistillation to compare images from before and after the extraction process of ginger. Lastly, Chapter Four addresses the state of the art of research on the use of ginger in health promotion. Chapter 1 - Gastrointestinal (GI) disorders are the term used to refer to any condition or disease that occurs within the gastrointestinal tract. These disorders affect a lot of people and decreased their life quality. Ginger (Zingiber officinale) has been used in the kitchen as a spice for centuries. Promising data from epidemiological as well as in vitro and animal studies have claimed that consumption of ginger may be useful in the treatment and also prevention of GI diseases such as nausea and vomiting, irritable bowel syndrome, Helicobacter pylori infection, and gastric ulcerations. This chapter aims to provide knowledge about the general information about ginger and its beneficial health effects on GI diseases. Chapter 2 - Ginger rhizomes or Zingiberofficinale is a perennial crop grown in tropical and subtropical regions worldwide. It has been used as traditional medicine for 2500 years to alleviate headaches, cold and gastrointestinal disorders. It is also used as an alternative medicine to treat rheumatological, musculoskeletal, and dyslipidemia conditions [1]. Minerals, vitamins, and phytochemicals are abundant in ginger. Recently, ginger has received a lot of interest in dentistry to avoid tooth problems. Ginger has no toxicity hence it is regarded as safe (GRAS) by the US Food and Drug Administration [2]. The polyphenolic ketones or Gingerols present in ginger are mainly responsible for pharmacological effects such as antioxidant, anti- viii Isla Kermode inflammatory, and antimicrobial activities. It was first reported in the early 1980s that Ginger has anti-inflammatory activity since it has the potential to inhibit prostaglandins synthesis. Gingerols and Shogaols present in Ginger exhibit pharmacological characteristics that are similar to dual-acting non- steroidal anti-inflammatory medications. The Ginger antioxidant activity is responsible for protection against radiation toxicity and lethality. Ginger exhibits antibacterial activity against Streptococcus mutans and Streptococcus sanguinis. Since ginger has a wide range of pharmacotherapeutic characteristics, it has been used to treat oral diseases [3-5]. This chapter highlights the composition and properties of ginger, oral application, and the future scope of ginger in dentistry. Chapter 3 - Extraction techniques become the primary process to obtain a good quality of plant extraction yield. However, the extraction technique efficiency could be determined by comparing the image processing before and after the extraction process. Image processing of the extract is an important technique to determine the factors affecting the success of the extraction yield. Therefore, this chapter reviews the state-of-the-art development for plant processing and the fundamentals of microwave-assisted hydrodistillation extraction methods. The case study of ginger extraction using microwave- assisted hydrodistillation was demonstrated where the images before and after the extraction processes of ginger were revealed. This chapter also discusses the comparison of the morphological images of the ginger extract. Chapter 4 - Ginger (Zingiber officinale Roscoe 1807) is a perennial monocot rhizome of the family Zingiberaceae native from south east Asia. It is widely used worldwide as spice and as beverage flavor, mainly in Asian products. Ginger is not only used as food, but also in the traditional Asian medicine. Several studies have focused on the health benefits of ginger consumption based on the fact that India and China have been traditionally using it to treat asthma, headache, infectious diseases, rheumatoid arthritis and helminthiasis. Its main effects are related to its anti-inflammatory, anti-tumor, anti-hyperglycemic and anti-lipidemic activities. One of its bioactive compounds, gingerol, prevents hyperlipidemia induced by lipid-rich diets by regulating the expression of enzymes involved in cholesterol homeostasis. Ginger is considered a safe and effective antidiabetic adjuvant and shows beneficial effects on lipid profile, insulin resistance and weight loss. Its protective effects against cancer are among its most studied properties and are related to the induction of tumor cell apoptosis and inhibition of cell proliferation. This chapter addresses the state of the art of research on the use of ginger in health promotion.