| dc.contributor.advisor | Professor Dr. Md. Jahidul Islam | |
| dc.contributor.author | SULTANA, FARHANA | |
| dc.date.accessioned | 2022-04-24T05:17:52Z | |
| dc.date.available | 2022-04-24T05:17:52Z | |
| dc.date.issued | 2017 | |
| dc.identifier.uri | http://localhost:8080/xmlui/handle/123456789/724 | |
| dc.description | Ginger (Zingiber officinale Roscoe) is a member of the Zingiberaceae family of plants.
The plant is native to Asia but is now cultivated in the West Indies, Africa, India, China,
and other tropical regions. The underground stem (rhizome) is used for preparation of
ginger and can be obtained in colors varying from white to brown, depending on whether
the exterior is scraped off and how it is initially treated. This rhizome can be processed
into a powder, syrup, volatile oil, and oleoresin. Its use in culinary applications dates as
far back as the 13th century (Langner et al., 1998). Among all spices, it exhibits one of
the greatest diversity of uses, such as in dietary supplements, beverages (such as ginger
ales), and food products (such as in curry powder, confectionaries, soups, jams, and
baked goods) (Langner et al., 1998; Schwertner et al., 2008). It has been a part of healing
strategies in Asia, India, Europe, and the Middle East for centuries for treatment of such
disorders arthritis, stomach upset, asthma, diabetes, and menstrual irregularities, to name
a few. The rhizome contains fats, carbohydrates, protein, fiber, water, and volatile oil.
The quality and quantity of biologically active constituents of ginger depend on its
cultivation practices and postharvest treatment | en_US |
| dc.description.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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR. | en_US |
| dc.subject | GASTRIC AND CANCER DISEASES | en_US |
| dc.title | MAKING GINGER SALAD AND IT’S ADOPTION IN CONTROLLING GASTRIC AND CANCER DISEASES | en_US |
| dc.type | Thesis | en_US |
