Aromatic ginger (Kaempferia galanga L.) extracts with ameliorative and protective potential as a functional food, beyond its flavor and nutritional benefits

Abstract

Graphical abstract

Polyphenol‐rich Indian ginger cultivars ameliorate GLUT4 activity in C2C12 cells, inhibit diabetes‐related enzymes and LPS‐induced inflammation: An in vitro study

“…(2012) reported that 6‐Gingerol improved the expression of insulin signaling genes both at the mRNA and protein levels in arsenic intoxicated mice and they could potentially reduce the oxidative stress by elevating the level of antioxidant enzyme such as catalase, superoxide dismutase. Considering the safety profile, nutritive value including the phenolics, mineral contents, protein and fiber content of ginger extract, it can be utilized in the functional food production (Srivastava et al., 2019).…”

“…Eight metabolites such as 8, 10-shogaol, 6, 10-gingerol were identified and characterized based on their elution order in the column, fragment ions at m/z and literature reports (Asamenew et al, 2019). The retention time, molecular formula, m/z value and the area (%) of these bioactive compounds was presented in Table 2, supplementary of ginger extract, it can be utilized in the functional food production (Srivastava et al, 2019).…”

Evaluation of anti-tumour properties of two depsidones – Unguinol and Aspergillusidone D – in triple-negative MDA-MB-231 breast tumour cells

“…Therefore, this possible effect of depsidones should be studied more closely in the future using multiple cell lines and establishing more detailed concentration-effects relationships. In addition, co-exposure and/or alternating treatment with frequently used cytotoxic treatments for triple-negative breast cancer or (novel) promising phytochemicals with anti-cancer properties like ethyl p -methoxy cinnamate [56], resveratrol [57] or polyphenolic extracts from grape stems [58] should be included as this could possibly enhance anti-cancer actions and reduce treatment resistance and side effects.…”

Kaempferia galanga L.: Progresses in Phytochemistry, Pharmacology, Toxicology and Ethnomedicinal Uses

“…What’s more, K. galanga. has always been used as food flavoring and aromatic, due to its flavor and fragrances, which might be up to ethyl p-methoxycinnamate ( Srivastava et al, 2019 ).…”

“…To date, phytochemical studies have discovered many chemical compounds of the plant, mainly terpenoids, phenolics, diarylheptanoids and flavonoids. Also, it has revealed that the components or extracts from K. galanga exhibit anti-inflammatory, anti-oxidant, anti-tumorous, anti-angiogenesis, and other effects in Figure 1 ( Umar et al, 2014 ; Wu et al, 2015 ; Zhou et al, 2015 ; Yao et al, 2018 ; Srivastava et al, 2019 ). However, pharmacological researches mainly focus on the crude extracts and characteristic compounds especially trans ethyl p-methoxycinnamate.…”