A Review on Zingiber Officinale (Ginger)

Zingiber Officinale, commonly referred to as "Ginger" The plant's therapeutic qualities, including its anti-inflammatory, antidiabetic, and antibacterial qualities, are caused by a variety of compounds. Ginger has several uses in food preparation, medicinal, flavoring, and spices. Its pH range is 5.6 to 5.9. Old and rotten ginger is made to look appealing by washing it in sulfuric acid, which is highly dangerous to eat and can cause kidney stones, liver problems, stomach burns, and other problems. Ginger has been used medicinally for over 2,000 years, making it one of the most adaptable plants with a broad range of biological effects. It is also frequently used as a condiment for a variety of dishes and drinks. Among the active ingredients that give it its therapeutic properties include gingerol, paradol, and shagaols. There is currently a renaissance of interest in ginger, which has prompted a plethora of scientific research endeavors intended to identify its active ingredients, validate its pharmacological effects, and investigate its potential for treating a range of illnesses. This article aims to present a thorough summary of recent research discoveries about Zingiber Officinale, including its phytochemical composition, biological activities, pharmacological actions, and ethanobotanical insights. Ginger is also listed in Ayurveda as one of the key ingredients to help the body get rid of a cough. Ginger prevents colds, nausea, and high blood pressure, among other health advantages.