Open AccessTurmeric and Ginger as Health Protective Food Sources - An Integrative Review
Author(s) -
Pramod Ihara Jayathilake,
Madhura Jayasinghe,
Janitha Walpita,
K.P.R.I. Dilani
Publication year - 2021
Publication title -
vidyodaya journal of science
Language(s) - English
Resource type - Journals
ISSN - 2792-1298
DOI - 10.31357/vjs.v24i02.5405
Subject(s) - curcumin , traditional medicine , human health , flavour , antimicrobial , nutraceutical , microbiology and biotechnology , aroma , biology , broad spectrum , health benefits , food science , medicine , pharmacology , environmental health , chemistry , combinatorial chemistry
Most of the medicinal plants utilized in traditional medicine are spices. Majority of those spices are widely used for aroma, flavour and colour in cuisine though they behave as appetizers, digestives, preventives and aphrodisiacs. Their antimicrobial properties are in a broad spectrum that provides a considerable immunity development within the human body. This review summarizes the beneficial characteristics of major active constituents in turmeric and ginger and their presumed pharmacological potential to safeguard human health.Keywords: Turmeric, Ginger, Curcumin, Human health, Active Ingredients, Nanotechnology