MAKING GINGER SALAD AND IT’S ADOPTION IN CONTROLLING GASTRIC AND CANCER DISEASES

Abstract

Ginger has been used by traditional Chinese and Indian medicine for over 25 centuries. Ginger contains gingerol, gingerone, shogaol, farnesene, small amount of Betaphelladrene, cineol and citral. Ginger also contains carbohydrate, protein, sugar, dietary fiber, fat, sodium, potassium, calcium, iron, phosphorous, zinc, magnesium, Vitamin-C and water. The active component of ginger is reported to stimulate digestion, absorption, relieve constipation and flatulence by increasing muscular activity in the digestive system. It stimulates blood circulation throughout the body by powerful stimulatory effect on the heart muscle and by diluting blood. The phenolic compounds in ginger are known to help relieve gastrointestinal irritation, stimulate saliva and bile production and suppress gastric contractions and movement of food and fluids through the gastrointestinal tract. Colorectal cancer is more prevalent in vegetarians and ginger could be effective in reducing the extent of this disease. The research study is done by making ginger salad with other compounds and five combinations of ginger salad was made. Combination-4 considered as the based combination. 100g ginger salad provides 20.11% carbohydrate, 1.22% protein, 2.14% sugar, 1.74% dietary fiber, 3.8% fat, 0.01% sodium, 0.10% potassium, 0.02% calcium, Trace/ND iron, 0.01% phosphorous, Trace/ND zinc, 0.01% magnesium, Trace/ND Vitamin-C and 14.06% water. From this 100g ginger salad 43.22% nutrient is observed which help us to reduce the risk of gastric, cancer and other diseases to a larger extend. Ginger supplementation can activate various enzymes such as glutathione peroxidase, glutathione-S-transferase, and glutathione reductase and suppress colon carcinogenesi. Ginger salad can cure breast cancer via inhibiting cell adhesion invasion motility. [6]-gingerol can affect prostate cancer models by modulation of proteins involved in apoptosis pathway.