The antidiabetic effect of ginger was experimentally proved in the study and has concluded that the activity is initiated by antioxidant, antiglycation and potential to express or transport Glut4 receptors from internal vesicles.

Ginger (Zingiber officinale Roscoe) continues to be used as an important cooking spice and herbal medicine around the world. Gingerols, the major pungent components of ginger, are known to improve diabetes, including the effect of enhancement against insulin sensitivity. In the current study, ginger sequentially extracted with different solvents-namely, hexane, ethyl acetate, methanol, 70% methanol-water and water-were screened to determine the variations in phenolic-linked active constituents. The potential of these extracts to inhibit key enzymes relevant to type 2 diabetes and inflammation was studied. Phenolic compounds-namely, gingerols and shoagols-were quantified using high-performance liquid chromatography. Ethyl acetate extract showed higher activity compared with other extracts. These studies indicate that ginger has very good potential for α-glucosidase and α-amylase inhibition relevant for type 2 diabetes management and cyclooxygenase inhibition for inflammation.

The composition and antioxidant activity of the essential oil obtained through hydrodistillation of pimento berry [Pimenta dioica (L.) Merr] samples, namely P1 and P2, sourced from Jamaica, were studied. The chemical composition was analysed by GC and GC-MS methods. The antioxidant activities of the oils were evaluated in terms of their free-radical-scavenging activity against 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azinobis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS) radical cation and superoxide anion ( [image omitted]). Total phenolic content, total reducing power and metal-chelating capacity of the oils were also estimated. Forty-five constituents were identified. The major compound identified was eugenol (74.71%, 73.35%), followed by methyl eugenol (4.08%, 9.54%) and caryophyllene (4.90%, 3.30%). The antioxidant assays showed that the oils possess very high radical scavenging activities (DPPH IC(50) 4.82 ± 0.08, 5.14 ± 0.11 µg mL(-1), ABTS IC(50) 2.27 ± 0.16, 2.94 ± 0.03 µg mL(-1), superoxide IC(50) 17.78 ± 1.31, 20.65 ± 0.82 µg mL(-1)). The metal chelating capacities (IC(50) 83.62 ± 2.10, 101.77 ± 1.01 µg mL(-1)) and reducing power were also very high. The results show that the essential oils possess significant antioxidant activity which is comparable to that of pure eugenol. Therefore the oil can be utilised as a natural antioxidant which gives good flavour as well as health benefits.

No abstract