Ginger Extract

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae).

The characteristic odor and flavor of ginger are caused by a mixture of zingerone, shogaols, and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. Ginger contains up to three percent of fragrant essential oil. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked.

Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma. Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War-I, mounted regiments for feaguing. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.