English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Ginger (Zingiber officinale Rosc.) is a well known edible plant that is traditionally used to treat various illnesses related to inflammation and oxidative stress. Steam distillated ginger oil or water extract are mainly used for related products; however, it is unclear whether these fractions contain most of the bioactive compounds or the highest efficacy. This investigated the antioxidant effects of extracts prepared by supercritical fluid extraction (SFE). 6-Gingerol was the most abundant component in hexane fraction of ethanol extract from ginger. The antioxidative properties of SFE oil and Marc ethanol fractions were demonstrated using the 2,20-diphenylpicrylhydrazyl (DPPH) and 2,2'-azinobis 3-ethyl benzothiazoline-6-sulfonic acid (ABTS) radicals scavenging assays. A clear correlation was observed between total polyphenol contents and RC50 values in the Marc ethanol fraction. These results indicate that not only SFE oil but the marc after SFE could be good sources for the food industry.

Comparison of Gingerols in Various Fractions and the Antioxidant Effects of Supercritical Fluid Extracts from Ginger