Antioxidative Activity of Various Spices on Oils and Fats

Antioxidant Effects of Some Ginger Constituents

“…We also reported several efficient antioxidants from I herbs including rosemary (Inatani et al, 1982;Nakatani and Inatani, 1984), oregano (Kikuzaki and Nakatani, 1989), thyme (Miura and Nakatani, 1989), white pepper (Nakatani et al, 1986) and chili pepper . Ginger has been reported to exert antioxidant activity (Hirahara et al, 1974;Hirosue et al, 1978;Lee et al, 1982;Jitoe et al, 1992), but there have been few published reports on its active components. Fujio et al (1969) reported the antioxidative activity of the pungent principles, zingerone and shogaol, in dehydrated pork, and Lee and Ahn (1985) examined the effectiveness of ginger01 in a p-carotene-linoleic acid-water emulsion system.…”

Inhibition of gastric H+,K+‐ATPase and Helicobacter pylori growth by phenolic antioxidants of Zingiber officinale

“…Gingerol appears to be a major constituent (1 -3%) contributing to antiulcer, anti-H. pylori [50] and antioxidant [51] activities. In the current study, however, phenolics extrac- tion excludes such reported bioactive compounds since they are volatile and hydrophobic in nature.…”

“…It is used since time immemorial as a dietary component in daily life as a food spice and Ayurvedic; Chinese and traditional medicine systems have recorded ginger as an important medicinal plant. Ginger has been reported to exert antioxidant and antiulcer [12,13], antiemetic [14], anti-inflammatory, antitumour [15], carminative, diaphrodic, digestive, expectorant, as well as gastro protective [16] activities. The powdered rhizome contains 3 -6% fatty oil, 8 -9% protein, 60 -70% carbohydrates, 3 -8% crude fibre, about 7 -8% ash, 9 -12% water and 2 -3% volatile oil [17,18].…”

Antioxidant Effect of Spices, Herbs and Protein Hydrolyzates in Freeze-Dried Model Systems: Synergistic Action With Synthetic Phenolic Antioxidants

“…Watanabe and Ayano (1974) found antioxidants in water and in alcohol soluble fractions from some ground spices. Hirahara et al (1974) observed antioxidant activity in a number of various spices on oils and fats. Tuomy and Fitzmaurice (1971) observed that several multicomponent freezedried rations, among them chili con came, beef and rice, chicken and rice and beef stew, were unusually stable to oxidation.…”