Role of Garlic and Ginger in Anti-oxidative and Anti-inflammatory Effects in Aging

Chung, Hae Young; Arulkumar, Radha; Bang, EunJin; Noh, Sang-Gyun; Yokozawa, Takako

doi:10.25177/jfst.4.5.mr.533

Cited by 6 publications

(2 citation statements)

References 32 publications

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“…(Singh and Kumar, 2017) the β-carotene bleaching test, the antioxidant effect of zingiber officinale and Allium parvum observed by chung et al in 2019 is perfectly consistent with ours; in fact, He also found that ginger extracts possessed antioxidant activities via the β-carotene/linoleate system. likewise, the study noticed a significant hypolipidemic effect substantiated by a notable decline in plasma lipid profile with respect to Allium parvum and also who all have reached a common conclusion which is that the Allium species have a very noticeable hypolipidemic effect (Chung et al, 2019). The significance of our research however, when compared to other articles is that we have also found out the anti cholesterol and antioxidant activity of the polyherbal formulation i.e, a mixture of the ginger, garlic and small onion extracts in the ratio 1:2:1.…”

Section: Resultssupporting

confidence: 53%

Evaluation and Comparison of Anti Cholesterol And Antioxidant Potential of Allium Sativum, Zingiber Officinale, Allium Parvum and it’s Polyherbal Formulation

Sadhvi¹

2020

Biosci. Biotech. Res. Comm

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Cholesterol is an essential sterol found in our body.However, with high cholesterol levels, fatty deposits can develop in the blood vessels and cause heart disorders. Hypercholesterolemia along with Non elimination of free radicals and its accumulation in the body, on the other hand causes serious disorders such as atherosclerosis, cancer, inflammatory joint disease, asthma, diabetes etc. Including some of the naturally available anti cholesterol and antioxidant agents would prevent such disorders in the long run, and this study aims in throwing limelight on three such natural ingredientsginger, garlic and small onions. The aim of this study is to evaluate and compare the anticholesterol and antioxidant potential of Allium sativum, Zingiber officinale, Allium parvum and it's polyherbal formulation. Pure extracts of ginger, garlic and small onions were prepared followed by its antioxidant potential analysis using DPPH Free radical scavenging activity, Nitric oxide radical scavenging activity and In vitro anti cholesterol activity. The results thus obtained were statistically compared with each other and also with the combination of the three extracts. Statistical analysis shows that the allium sativum (garlic) has the individual anti cholesterol and antioxidant activity a little more when compared to the other two, while Zingiber officinale (ginger) shows more antioxidant activity when compared to the other two extracts. Allium parvum (Small onion), has almost equal anti cholesterol and antioxidant activity. The combination of the extracts in the ratio 1:2:1 (garlic:ginger:small onion) shows almost equal anti cholesterol and antioxidant potential when compared to the standard. The above results show that including ginger, garlic and small onion extracts in regular diets can boost health to a great extent and prevent early onset of cardiac related disorders, which are prevalent in the present generation

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Section: Resultssupporting

confidence: 53%

Evaluation and Comparison of Anti Cholesterol And Antioxidant Potential of Allium Sativum, Zingiber Officinale, Allium Parvum and it’s Polyherbal Formulation

Sadhvi¹

2020

Biosci. Biotech. Res. Comm

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“…Sci. 2020, 10, 4987 2 of 12 anticancer, anti-inflammatory, and antimicrobial properties [1][2][3][4][5][6][7]. In such a context, ginger represents a really challenging bioresource.…”

Section: Introductionmentioning

confidence: 99%

Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility

et al. 2020

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Ginger rhizome is widely used in culinary preparations and in traditional medicine. Its benefits are associated with its antioxidant properties related to phenolics and terpenoids compounds, which use to be thermolabile. Ultrasound-assisted extraction has been useful for enhancing the release of thermosensitive compounds present in vegetable tissues. Therefore, the aim of this study was to evaluate the influence of ultrasound-assisted extraction on the release of antioxidants from ginger in aqueous media as well as their in vitro bioaccessibility. Central composite rotatable design was applied to obtain the optimal conditions for the extraction; the variables studied were amplitude (80–90%) and temperature (30–50 °C). Total phenolic content, antioxidant capacity (DPPH•, ABTS•+ and FRAP), and in vitro bioaccessibility were determined. Amplitude was the main parameter influencing the extraction of antioxidants. The ginger aqueous extracts showed a bioaccessibility of around 30%. The release of antioxidant compounds from ginger by ultrasound-assisted extraction avoids the use of high temperatures and solvents commonly used in conventional extraction methods.

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Complementary effect of Zingiber officinalis extract and citral in counteracting non allergic nasal congestion by simultaneous loading in ad hoc formulated phospholipid vesicles

Casula

Manconi

López-Méndez

et al. 2022

Colloids and Surfaces B: Biointerfaces

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Role of Garlic and Ginger in Anti-oxidative and Anti-inflammatory Effects in Aging

Cited by 6 publications

References 32 publications

Evaluation and Comparison of Anti Cholesterol And Antioxidant Potential of Allium Sativum, Zingiber Officinale, Allium Parvum and it’s Polyherbal Formulation

Evaluation and Comparison of Anti Cholesterol And Antioxidant Potential of Allium Sativum, Zingiber Officinale, Allium Parvum and it’s Polyherbal Formulation

Release of Antioxidant Compounds of Zingiber officinale by Ultrasound-Assisted Aqueous Extraction and Evaluation of Their In Vitro Bioaccessibility

Complementary effect of Zingiber officinalis extract and citral in counteracting non allergic nasal congestion by simultaneous loading in ad hoc formulated phospholipid vesicles

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