Optimized Heat Treatment Enhances the Anti-Inflammatory Capacity of Ginger

Chemical composition and antioxidant properties of ginger root (Zingiber officinale)

(2016) Adel P R Shirin et al.   Journal of Medicinal Plants Research

Ginger Compound [6]-Shogaol and Its Cysteine-Conjugated Metabolite (M2) Activate Nrf2 in Colon Epithelial Cells in Vitro and in Vivo

(2014) Huadong Chen et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol

(2013) Su-Chen Ho et al.   FOOD CHEMISTRY

Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds

(2013) Malgorzata E. Zujko et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Inhibition of Fluorescent Advanced Glycation End-Products and N-Carboxymethyllysine Formation by Several Floral Herbal Infusions

(2013) Su-Chen Ho et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

An Impression on Current Developments in the Technology, Chemistry, and Biological Activities of Ginger (Zingiber officinaleRoscoe)

(2012) I. Rahath Kubra et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cytotoxic, cytoprotective and antioxidant effects of isolated phenolic compounds from fresh ginger

(2012) Fang Peng et al.   FITOTERAPIA

6-Shogaol-Rich Extract from Ginger Up-Regulates the Antioxidant Defense Systems in Cells and Mice

(2012) Min-Ji Bak et al.   MOLECULES

6-Shogaol, a ginger product, modulates neuroinflammation: A new approach to neuroprotection

(2012) Sang Keun Ha et al.   NEUROPHARMACOLOGY

Ginger and its Health Claims: Molecular Aspects

(2011) Masood Sadiq Butt et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

(2011) Xiao-Lan Cheng et al.   FOOD CHEMISTRY

RP-HPLC analysis of phenolic antioxidant compound 6-gingerol from different ginger cultivars

(2010) Nilesh Pawar et al.   FOOD CHEMISTRY

A Comparative Study on Chemical Composition and Antioxidant Activity of Ginger (Zingiber officinale) and Cumin (Cuminum cyminum)

(2010) Ahmed Hassan El-Ghorab et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activities, Total Phenolics and Flavonoids Content in Two Varieties of Malaysia Young Ginger (Zingiber officinale Roscoe)

(2010) Ali Ghasemzadeh et al.   MOLECULES

6-Gingerol inhibits ROS and iNOS through the suppression of PKC-α and NF-κB pathways in lipopolysaccharide-stimulated mouse macrophages

(2009) Tzung-Yan Lee et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Hexane fraction of Zingiberis Rhizoma Crudus extract inhibits the production of nitric oxide and proinflammatory cytokines in LPS-stimulated BV2 microglial cells via the NF-kappaB pathway

(2009) Hyo Won Jung et al.   FOOD AND CHEMICAL TOXICOLOGY

Identification and Quantification of Gingerols and Related Compounds in Ginger Dietary Supplements Using High-Performance Liquid Chromatography−Tandem Mass Spectrometry

(2009) Yi Tao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparative antioxidant and anti-inflammatory effects of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-shogaol

(2009) Swarnalatha Dugasani et al.   JOURNAL OF ETHNOPHARMACOLOGY

Comparative Effects of Two Gingerol-ContainingZingiber officinaleExtracts on Experimental Rheumatoid Arthritis⊥

(2009) Janet L. Funk et al.   JOURNAL OF NATURAL PRODUCTS

Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research

(2007) Badreldin H. Ali et al.   FOOD AND CHEMICAL TOXICOLOGY