Ginger Extract-Loaded Solid Dispersion System with Enhanced Oral Absorption and Antihypothermic Action

Sato, Hideyuki; Ogino, Mizuki; Yakushiji, Keisuke; Suzuki, Haruo; Shiokawa, Ken-ichi; Kikuchi, Hiroshi; Seto, Yoshiki; Onoue, Satomi

doi:10.1021/acs.jafc.6b04740

Cited by 12 publications

(3 citation statements)

References 24 publications

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“…But no newly formed peaks were found, indicating that vinegar soaking had no significant effect on the substance of fresh ginger, only that some components were increased due to structural instability and the conversion of some components to another more stable and similar compound. For example, gingerols are chemically unstable due to the presence of β‐hydroxy keto group which is easy to dehydrate and form shogaols or gingerones (Sato et al, ). Other pungent compounds in ginger demonstrate similar structural features.…”

Section: Resultsmentioning

confidence: 99%

Chemical characterization of ginger and vinegar soaked ginger: Changes in volatiles and chemical profile

Tian

Song

et al. 2020

J Food Process Preserv

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Vinegar soaked ginger (Zingiber officinale Rosc.) as a common dietary adjunct is widely applied in Traditional Chinese Medicine due to its health‐promoting properties, but the difference between vinegar soaked ginger (V‐Ginger) and fresh ginger (F‐Ginger) was rarely studied. In this study, the chemical composition of F‐Ginger oil and V‐Ginger oil was first compared by GC‐MS, and then their ethanol extracts were further analyzed using the UPLC‐QTOF‐MS/MS. The analysis result indicates that the some constituents have changed after processing, such as a small amount of monoterpene generated or some terpene content changes. The antioxidant activity of ginger after vinegar soaked was slightly enhanced, especially the scavenging activity of V‐Ginger oil on hydroxyl radical (·OH). Practical applications Ginger has a history for thousands of years in China as a dietary adjunct food in daily life and is widely used in traditional medicine due to its various health‐promoting properties. Nowadays, there are a group of people who eat shredded ginger soaked in vinegar in dietary. However, the chemical differences between ginger and V‐Ginger have never been reported. Whether V‐Ginger really has good health benefit as Chinese folk says, which requires us to further discuss its material basis and recognizing the mechanism such as its anti‐inflammatory and antibacterial effects, and try to carry out the comparative experiment of antioxidant to provide reference for the application of ginger in dietary health in the future.

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Section: Resultsmentioning

confidence: 99%

Chemical characterization of ginger and vinegar soaked ginger: Changes in volatiles and chemical profile

Tian

Song

et al. 2020

J Food Process Preserv

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“…After administration, they are quickly absorbed, accumulate in many tissues, and are intensively metabolized, which is why they are excreted in the form of metabolites in bile and urine [135]. An increase in the absorption of compounds contained in ginger extract can be achieved using the solid dispersion method [136]. Another option is to use castor oil as a nanostructured lipid carrier, which improves the bioavailability of ginger extract [137].…”

Section: Gingermentioning

confidence: 99%

An Overview of the Spices Used for the Prevention and Potential Treatment of Gastric Cancer

Kostelecka,

Bryliński,

Komar

et al. 2024

Cancers

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Gastric cancer (GC) ranks third in terms of cancer-related deaths and is the fifth most commonly diagnosed type of cancer. Its risk factors include Helicobacter pylori infection, Epstein–Barr virus infection, the consumption of broiled and charbroiled animal meats, salt-preserved and smoke-enhanced foods, alcohol drinking, tobacco smoking, exposure to ionizing radiation, and positive family history. The limited effectiveness of conventional therapies and the widespread risk factors of GC encourage the search for new methods of treatment and prevention. In the quest for cheap and commonly available medications, numerous studies focus on herbal medicine, traditional brews, and spices. In this review, we outline the potential use of spices, including turmeric, ginger, garlic, black cumin, chili pepper, saffron, black pepper, rosemary, galangal, coriander, wasabi, cinnamon, oregano, cardamom, fenugreek, caraway, clove, dill, thyme, Piper sarmentosum, basil, as well as the compounds they contain, in the prevention and treatment of GC. We present the potential molecular mechanisms responsible for the effectivity of a given seasoning substance and their impact on GC cells. We discuss their potential effects on proliferation, apoptosis, and migration. For most of the spices discussed, we also outline the unavailability and side effects of their use.

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“…To eliminate this problem, studies focusing on new drug carrier systems containing gingerol are important. Several studies evaluated the utility of different carrier solutions for efficient delivery of ginger compounds ( Yu et al, 2011 ; Sato et al, 2017 ; Wang et al, 2018b ; Ogino et al, 2018 ). In vivo studies investigating tissue distribution have shown that 6-gingerol is distributed to the lungs, brain, heart, liver, and kidneys, with the highest concentration in the gastrointestinal tract.…”

Section: Introductionmentioning

confidence: 99%

Immunomodulatory and anti-inflammatory therapeutic potential of gingerols and their nanoformulations

et al. 2022

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Ginger (Zingiber officinale Roscoe), a member of the Zingiberaceae family, is one of the most popular spices worldwide, known since ancient times, and used both as a spice and a medicinal plant. The phenolic compounds found in ginger are predominantly gingerols, shogaols, and paradols. Gingerols are the major phenolic compounds found in fresh ginger and contain mainly 6-gingerol as well as 4-, 5-, 8-, 10-, and 12-gingerols. Gingerols possess a wide array of bioactivities, such as antioxidant and anticancer, among others. Regarding the different array of biological activities and published data on the mechanisms underlying its action, the complex interaction between three key events, including inflammation, oxidative stress, and immunity, appears to contribute to a plethora of pharmacological activities of this compound. Among these, the immunomodulatory properties of these compounds, which attract attention due to their effects on the immune system, have been the focus of many studies. Gingerols can alleviate inflammation given their ability to inhibit the activation of protein kinase B (Akt) and nuclear factor kappa B (NF-κB) signaling pathways, causing a decrease in proinflammatory and an increase in anti-inflammatory cytokines. However, given their low bioavailability, it is necessary to develop new and more effective strategies for treatment with gingerols. In order to overcome this problem, recent studies have addressed new drug delivery systems containing gingerols. In this review, the immunomodulatory activities of gingerol and its underlying mechanisms of action combined with the contributions of developed nanodrug delivery systems to this activity will be examined.

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Ginger Extract-Loaded Solid Dispersion System with Enhanced Oral Absorption and Antihypothermic Action

Cited by 12 publications

References 24 publications

Chemical characterization of ginger and vinegar soaked ginger: Changes in volatiles and chemical profile

Chemical characterization of ginger and vinegar soaked ginger: Changes in volatiles and chemical profile

An Overview of the Spices Used for the Prevention and Potential Treatment of Gastric Cancer

Immunomodulatory and anti-inflammatory therapeutic potential of gingerols and their nanoformulations

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