Ginger extract Chemical Properties

Boiling point:

229.5-229.9℃ at 101.3kPa

Density 

0.878-0.878g/cm3 at 20℃

vapor pressure 

83-85hPa at 20℃

FEMA 

2521 | GINGER EXTRACT (ZINGIBER OFFICINALE ROSC.)

refractive index 

n20/D1.527

Flash point:

76℃

form 

Solid

color 

Light yellow to yellow

Odor

at 100.00 %. sweet ginger spice warm woody

Odor Type

spicy

Safety Information

Hazard Codes 

Xn

Risk Statements 

36/38-65

Safety Statements 

36/37/39-62

WGK Germany 

2

Ginger extract Usage And Synthesis

Description

Ginger (Zingiber officinale) is a common spice and herb used globally to treat gastrointestinal disorders. The primary bioactive part of ginger is its rhizome, which can be used as an adjunctive treatment or alternative medicine for various ailments. It has been shown to exhibit anti-inflammatory, antioxidant, antitumor, and antiulcer effects. The potential of ginger water extract in dietary intervention for treating gastric cancer is evident. In the ginger extract treatment group, pathological partial remission of the gastric epithelium and glands was observed, except for occasional focal gland hyperplasia. Additionally, it can reduce oxidative stress markers (TRx, GRx) and pro-inflammatory markers NF-κB, TNF-α, IL-6, and PGE levels. This has been identified as an effective measure in reducing oxidative stress and inflammation associated with gastric cancer.

Chemical Properties

Alcoholic extract of dried ginger Ginger extract has a spicy and pungent taste Also see Ginger.

Uses

Ginger extract exhibits anti-cancer, anti-inflammatory and chemotherapeutic effects in vivo

Taste threshold values

Taste characteristics at 0. 5%: spicy ginger with a sweet, warm, woody bite.

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