Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review

Ginger is a spice type used by rhizome. Ginger has long been used to heal variousdiseases, including inflammation and digestive disorders. As the development of science,the food and health sector, mostly use ginger as functional food and medicine because ofits usefulness. Ginger's role as food and medicine has been recognized as safe, classifiedin Generally Recognized as Safe (GRAS) by the Food Drug and Administration (FDA).The content of bioactive compounds in ginger classified as volatile and non-volatilecompounds contributes positively to food and health. Ginger can be used as fresh, dried,essential oils, oleoresin, extracts, or powders. Oleoresin and essential ginger oil areextracts used extensively in food and health fields. To obtain the extract, an extraction thatmultiplies thermal and non-thermal processes can be performed. Many use gingers as acondiment for food. Ginger gives a spicy taste that's typical of food and drink. It alsocontributes to a natural antioxidant, extends food products' shelf-life, and improves theorganoleptic quality of food products. Whereas ginger consumption can help decreaseblood glucose in type 2 diabetes mellitus, analgesics, reduce uric acid, lessen muscle pain,and increase the body's immune system. In this study, we have reviewed ginger, the redginger extraction process, and functional compounds, food, and health benefits.