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Turmeric and Ginger as Health Protective Food Sources – An Integrative Review

Authors:

P. A. L. Jayathilake,

University of Sri Jayewardenepura, Gangodawila, Nugegoda, LK
About P. A. L.
Department of Food Science and Technology, Faculty of Applied Sciences
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M. A. Jayasinghe ,

University of Sri Jayewardenepura, Gangodawila, Nugegoda, LK
About M. A.
Department of Food Science and Technology, Faculty of Applied Sciences
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J. Walpita,

University of Sri Jayewardenepura, Gangodawila, Nugegoda, LK
About J.
Instrument Centre, Faculty of Applied Sciences
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K. P. R. I. Dilani

University of Sri Jayewardenepura, Gangodawila, Nugegoda, LK
About K. P. R. I.
Instrument Centre, Faculty of Applied Sciences
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Abstract

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. Turmeric (Curcuma longa) and ginger (Zingiber officinale) are classic examples for such spices which are also considered as herbal plants having antioxidant, anti-microbial and anti-inflammatory properties. 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.
How to Cite: Jayathilake, P.A.L., Jayasinghe, M.A., Walpita, J. and Dilani, K.P.R.I., 2021. Turmeric and Ginger as Health Protective Food Sources – An Integrative Review. Vidyodaya Journal of Science, 24(2), pp.7–26.
Published on 31 Dec 2021.
Peer Reviewed

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