Role of Ginger (Zingiber officinale Roscoe) in Sustainable Health

Year : 2024 | Volume : 14 | Issue : 03 | Page : 72 76
    By

    Raghwendra Kumar Sahu,

  • Dharmendra Khokhar,

  • Chandrahas Sahu,

  1. Research Scholar, Department of Agricultural Processing and Food Engineering, Swami Vivekanand College of Agricultural Engineering and Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh, India
  2. Scientist, Swami Vivekanand College of Agricultural Engineering and Technology, Indira Gandhi Krishi Vishwavidyalaya, Raipur, Chhattisgarh, India
  3. Assistant Professor, College of Dairy Science and Food Technology, Dau Shri Vasudev Chandrakar Kamdhenu Vishwavidyalaya, Raipur, Chhattisgarh, India

Abstract

Attaining sustainable health involves a comprehensive blend of multiple factors, including structural, physiological, metabolic, and psychological aspects, alongside the cultivation of self-awareness and a sense of fulfillment. The World Health Organization (WHO) underscores in its 2030 Agenda for Sustainable Development that lifestyle-related illnesses, especially non-communicable diseases (NCDs), present considerable hurdles to sustainable progress, stressing the importance of mitigating their risk factors. Nutrition is acknowledged as a cornerstone of health preservation, while individual lifestyle choices play a pivotal role in shaping overall wellness. Nevertheless, dietary supplements, which typically operate on straightforward cause-and-effect principles, provide limited contributions to a holistic approach to health. Panel report of World Cancer Research Fund (WCRF) also recommended meeting the nutritional need through diet alone. In the current context, the ancient concept of a satisfactory diet seems more appropriate to fight against NCDs. Sattva nature of ginger makes it a nature’s zesty superfood holding a vishwabhesajam or universal medicine status in Ayurveda and a vital part of sattvic diet. Ginger, known as Adrak and categorized under Harita Varga in Ayurveda, is a vital ingredient in numerous traditional dishes and has been utilized for centuries to address a wide range of health issues. Research studies confirmed the appetizing, digestive stimulant, ergogenic, scavenging and nourishing properties of the ginger which makes it a nature reviving superfood for preventive healthcare management. Understanding the potentiality of ginger in a holistic approach, as considered in Ayurveda, and integrating it modern science, food engineering can play a pivotal role in exploring the more complex nonlinear relationships of food and its implication in sustainable health.

Keywords: Ginger, harita varga, holistic, sattvic, sustainable health

[This article belongs to Research & Reviews : A Journal of Life Sciences ]

How to cite this article:
Raghwendra Kumar Sahu, Dharmendra Khokhar, Chandrahas Sahu. Role of Ginger (Zingiber officinale Roscoe) in Sustainable Health. Research & Reviews : A Journal of Life Sciences. 2024; 14(03):72-76.
How to cite this URL:
Raghwendra Kumar Sahu, Dharmendra Khokhar, Chandrahas Sahu. Role of Ginger (Zingiber officinale Roscoe) in Sustainable Health. Research & Reviews : A Journal of Life Sciences. 2024; 14(03):72-76. Available from: https://journals.stmjournals.com/rrjols/article=2024/view=185566


References

  1. Baliga, Manjeshwar Shrinath, Raghavendra Haniadka, Manisha Maria Pereira, Jason Jerome D’Souza, Princy Louis Pallaty. “Update on the Chemopreventive Effects of Ginger and Its Phytochemicals.” Crit Rev Food Sci Nutr, 51(6). Guha, Amala. 2006. “Ayurvedic Concept of Food and Nutr.” School of Med, University Conn; 2011. p.4–7.
  2. Hoffmann, Ingrid. “Transcending Reductionism in Nutrition Research.” In Am J Clin Nutr. 2003;78.
  3. Indiarto R, E Subroto, Angeline Selly. “Ginger Rhizomes (Zingiber Officinale) Functionality in Food and Health Perspective: A Review.” Food Res. 2021;5(1):497–505.
  4. Johri, Anupama. 2021. “Impact of Satvic Food on Human Body.” Int J Adv Res Commerce 04(02):268–73.
  5. Kishore Ram, Aamena Zaidi, Anamika Dixit, Adarsh Kumar Srivastav, Ma Yoga, Assistant Professor. “Yogic Concept of Diet and Their Scientific Aspect Section A–Research Paper Eur.” Eur Chem Bull. 2023;12(Special issue 5):5064–67. doi: 10.48047/ecb/2023.12.si5a.0418.
  6. Ma Run Hui, Zhi Jing Ni, Yun Yang Zhu, Kiran Thakur, Fan Zhang, Yuan Yuan Zhang, et al. “A Recent Update on the Multifaceted Health Benefits Associated with Ginger and Its Bioactive Components.” Food and Function. 2021;12(2):519–42.
  7. Moughan, Paul J. “Holistic Properties of Foods: A Changing Paradigm in Human Nutrition.” J Sci Food Agric. 2020;100(14): doi: 10.1002/jsfa.8997.
  8. Payyappallimana, Unnikrishnan, Padma Venkatasubramanian. “Exploring Ayurvedic Knowledge on Food and Health for Providing Innovative Solutions to Contemporary Healthcare.” Front Public Health. 2016;4.
  9. Rastogi, Sanjeev. Ayurvedic Sci Food Nutr. Springer; 2014.
  10. Sarkar P, Kumar DHL, Chanda Dhumal, Shubham Subrot Panigrahi, Ruplal Choudhary. “Traditional and Ayurvedic Foods of Indian Origin.” J Ethnic Foods. 2015;2(3):97–109. doi: 10.1016/j.jef.2015.08.003.
  11. Shahrajabian, Mohamad Hesam, Wenli Sun, Qi Cheng. “Clinical Aspects and Health Benefits of Ginger (Zingiber Officinale) in Both Traditional Chinese Medicine and Modern Industry.” Acta Agric Scand Section B: Soil and Plant Sci. 2019;69(6):546–56.
  12. Shaukat, Muhammad Nouman, Akmal Nazir, Biagio Fallico. “Ginger Bioactives: A Comprehensive Rev of Health Benefits and Potential Food Appl.” Antioxidants. 2023;12(11).
  13. Valavanidis, Athanasios. “Dietary Supplements: Beneficial to Human Health or Just Peace of Mind? A Crit Rev on the Issue of Benefit/Risk Diet Suppl.” Pharmakeftiki. 2016;28(2).
  14. World Cancer Research Fund. American Institute for Cancer Research. Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective. WCRF/AICR. 2007.
Regular Issue Subscription Original Research
Volume 14
Issue 03
Received 23/10/2024
Accepted 12/11/2024
Published 26/11/2024
390

Login


My IP

PlumX Metrics