Papers mentioning ginger or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Hops are an indispensable ingredient in beer, and the differences in their chemical composition impart the various tastes and aromas associated with different beers. However, durin... Read full abstract on PubMed →
SCOPE: Clarifying the function of sensory active TRP (transient receptor potential) channels in non-sensory tissue is of growing interest, especially with regard to food ingredient... Read full abstract on PubMed →
IntroductionAinaxiang (Blumea balsamifera (Linn.) DC.) is cultivated for the extraction of (-)-borneol and other pharmaceutical raw materials due to its abundant volatile oil. Howe... Read full abstract on PubMed →
(1) Background: <i>Curcuma caesia</i> Roxb. is a high valued crop which is extensively used in pharmaceuticals, flavour and fragrances. <i>C. caesia</i> is recognised as an endange... Read full abstract on PubMed →
Artemisia is one of the most diverse genera in the Asteraceae family. The genus is wildly distributed in Irano-Turanian habitats and includes 34 species in Iran. Here, for the firs... Read full abstract on PubMed →
Ginger, Zingiber officinale, is a member of the Zingiberaceae family, used in traditional medicine for treatment of a variety of conditions. Many pharmacological activities have be... Read full abstract on PubMed →
Cisplatin is a chemotherapeutic agent that is widely used to treat various types of cancers. However, its side effects, most commonly nausea and vomiting, limit its widespread use.... Read full abstract on PubMed →
Plant-based compounds with antiviral properties against severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) have been identified in <i>Aframomum melegueta</i> through comp... Read full abstract on PubMed →
Ginger is among the most widespread and widely consumed traditional medicinal plants around the world. Its beneficial effects, which comprise e. g. anticancer and anti-inflammatory... Read full abstract on PubMed →
Curcumin, belongs to the curcuminoid family, is a natural phenolic compound, presenting low bioavailability and pleiotropic activity. Since ancient times, curcumin has been in use... Read full abstract on PubMed →
The cell membrane-coated monolithic column (CMMC) ligand fishing assay is an interesting approach set up for the study of natural products (NPs). NPs such as Atractylodes lancea co... Read full abstract on PubMed →
Ginger is well known for its pungent flavour and health-benefitting properties, both of which are imparted by various gingerol derivatives and other volatile constituents. Although... Read full abstract on PubMed →
There has been no established food and nutrition guidance for diseases characterized by the presence of iron overload (IOL) yet. Hepcidin is a hormone that diminishes iron bioavail... Read full abstract on PubMed →
<i>Trichomonas gallinae</i> is a parasite that acts as a canker-causing agent and leads to significant loss and mortality, especially in young birds. Metronidazole is the approved... Read full abstract on PubMed →
Ginger (Zingiber officinale Roscoe) and its active compounds (gingerols, shogaols and paradols) have been reported as having beneficial functions for several diseases, including di... Read full abstract on PubMed →
Xanthorrhizol, isolated from the Indonesian Java turmeric Curcuma xanthorrhiza, displays broad-spectrum antibacterial activity. We report herein the evidence that mechanism of acti... Read full abstract on PubMed →
Curcumin, a secondary metabolite from the turmeric plant is one of the most promising natural products, which has been studied extensively for decades. It has demonstrated several... Read full abstract on PubMed →
Curcuma longa L. is used as food supplement to prevent diseases, although limited studies have been performed on healthy subjects up to now. In the present work, an untargeted UPLC... Read full abstract on PubMed →
This study aimed to evaluate the effect of storage temperature on the alteration of the sensory quality of tea. Huangshan Maofeng tea was stored at - 80 °C, - 20 °C, 4 °C, or room... Read full abstract on PubMed →
Xanthorrhizol (XTZ), isolated from Curcuma xanthorrhiza, has potent antifungal and antibacterial activity. It shows very strong activity against Gram-positive bacteria, such as Str... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.