Wyniki wyszukiwania dla: SHOGAOL

• A comprehensive review on Ginger (Zingiber officinale) as a potential source of nutraceuticals for food formulations: Towards the polishing of gingerol and other present biomolecules

  Publikacja

  • C. Garza-Cadena
  • D. M. Ortega-Rivera
  • G. Machorro-García
  • E. M. Gonzalez-Zermeño
  • D. Homma-Dueñas
  • M. Plata Gryl
  • R. Castro Munoz

  - FOOD CHEMISTRY - Rok 2023

  Currently, ginger is one the most consumed plants when dealing with the treatments of various illnesses. So far, it is known that various biologically active molecules, such as gingerols, shogaols and zingerone, among others, are the main responsible for specific biological activities, opening a new window for its utilization as a nutraceutical in foods. In pioneering extraction processes, solvent extraction has been initially...

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