Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications

Muhammad Nouman Shaukat, Akmal Nazir, Biagio Fallico

    Research output: Contribution to journalReview articlepeer-review

    4 Citations (Scopus)


    Ginger is an herbaceous and flowering plant renowned for its rhizome, which is widely employed as both a spice and an herb. Since ancient times, ginger has been consumed in folk medicine and traditional cuisines for its favorable health effects. Different in vitro and in vivo studies have disclosed the advantageous physiological aspects of ginger, primarily due to its antioxidant, anti-inflammatory, antimicrobial, and anti-carcinogenic properties. These health-promoting features are linked to the variety of bioactive compounds that are present in ginger. Following the advancement in consumer awareness and the industrial demand for organic antioxidants and functional ingredients, the application of ginger and its derivatives has been broadly investigated in a wide range of food products. The prominent features transmitted by ginger into different food areas are antioxidant and nutraceutical values (bakery); flavor, acceptability, and techno-functional characteristics (dairy); hedonic and antimicrobial properties (beverages); oxidative stability, tenderization, and sensorial attributes (meat); and shelf life and sensorial properties (film, coating, and packaging). This review is focused on providing a comprehensive overview of the tendencies in the application of ginger and its derivatives in the food industry and concurrently briefly discusses the beneficial aspects and processing of ginger.

    Original languageEnglish
    Article number2015
    Issue number11
    Publication statusPublished - Nov 2023


    • antioxidants
    • bakery
    • bioactives
    • dairy
    • food applications
    • ginger
    • gingerols
    • health benefits
    • meat

    ASJC Scopus subject areas

    • Food Science
    • Physiology
    • Biochemistry
    • Molecular Biology
    • Clinical Biochemistry
    • Cell Biology


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