Plants and their Phytochemicals Bioactive Compounds: Characterization and Role in Chronic Diseases

Santos, Sérgio Henrique Sousa

doi:10.2174/092986652807210701093507

Cited by 3 publications

(1 citation statement)

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“…The currently available studies confirm their pharmacological properties and bioactive content. Among them, alkaloids, tannins, phenolic compounds, vitamins, micro- and macro-elements regulate physiological functions to the highest extent [ 9 ]. These compounds are called secondary metabolites and are produced by plants during their growth to protect them against pathogens, herbivores or attracting insects.…”

Section: Introductionmentioning

confidence: 99%

Impact of Thermal Processing on the Selected Biological Activities of Ginger Rhizome—A Review

et al. 2023

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Ginger (Zingiber officinale Rosc.) is a spice, medicinal and cosmetic plant that has been known for centuries. It can be used in dried, fresh, marinated or candied form, and is also an essential ingredient in well-known curry blends. Ginger rhizomes are often freeze-dried as the first step in the preparation of the raw material. Many studies have proved that the composition and biological activity of ginger changes due to thermal processing. Therefore, the aim of the review was to summarize the scientific results on the impact of traditional and unconventional methods of the heat treatment of ginger rhizomes and their influence on the antioxidant and other selected biological activities of the plant. The review of the available scientific data is inconclusive, and it is hard to state unequivocally whether the thermal treatment of the raw material increases or decreases biological activity. Based on the presented literature review, it can be concluded that traditional cooking and microwave processing in general decrease the antioxidant activity of the ginger rhizome, whereas frying, autoclaving, blanching or traditional drying in the sun mostly lead to a significant increase in ginger activity. Interesting data were presented in the works describing the freeze-drying process during which the antioxidant potential of ginger increased.

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Section: Introductionmentioning

confidence: 99%