@article{Naoom2026, 
author = {Ali-Y Naoom and Zina-Abdulhussein Jawad and Ameena-N Seewan and Abbas-K Abbas and Raghda-A El-Sayed and Fatma-M El-Demerdash},
title = {Phytochemical composition, health benefits, and potential food applications of ginger (Zingiber officinale)},
year = {2026},
journal = {Food & Medicine Homology},
keywords = {Zingiber officinale, phytochemical composition, health benefits, food applications},
url = {https://www.sciopen.com/article/10.26599/FMH.2027.9420176},
doi = {10.26599/FMH.2027.9420176},
abstract = {Ginger, scientifically known as Zingiber officinale (Z. officinale), is a plant traditionally used in medicine to combat various ailments due to its diverse qualities, including antibacterial, antioxidant, anti-inflammatory, and anticoagulant effects. The zone of inhibition was evaluated by comparing it with various conventional antibiotics. Z. officinale is a medicinal herb that is frequently utilized in the production of culinary and pharmaceutical items. Its exact chemical composition and valuable active components have been thoroughly researched. This review concisely summarizes the pharmacological potential of this highly effective chemo-preventive medication. Our research also examined the therapeutic benefits of ginger and its components due to their potent antioxidant activities. Consuming these substances may potentially mitigate or postpone the advancement of associated illnesses, such as cancer, diabetes, and obesity, by influencing genetic and metabolic processes. The revised data could clarify the correlation between extraction techniques, components, and biological expressions.}
}