Black ginger (Kaempferia parviflora): A source of functional ingredient for food, nutraceutical and pharmaceutical applications

Abstract

Black ginger (Kaempferia parviflora) is a food crop and herbal plant native to Southeast Asia. It has been used for centuries in traditional Asian medicine for its numerous health benefits, particularly antioxidant and anti-inflammatory activities. However, the previous literature about black ginger is scattered. This review discusses the phytochemical constituents of black ginger, including the phenolic compounds, carotenoids, vitamins, fatty acids, phytosterols, and essential oils. Polyxymethoxyflavones and anthocyanins are the main phenolic compounds in the black ginger. The various applications in pharmaceutical, nutraceutical, and food associated with the black ginger extract and its bioactive compounds have been reviewed. Polyxymethoxyflavones are the well-known bioactive compounds to study in black ginger and are related to numerous health-promoting traits. Circadian rhythm, cardioprotective, anti-cancer, anti-obesity, anti-ulcer, anti-inflammatory, and physical performance enhancement have been reported with the health-promoting effects of black ginger. Moreover, black ginger extracts have protected against cellular damage and dysfunction, including fibroblast dysfunction, and modulate inflammatory responses. This review helps to stimulate further research to facilitate the development and application of black ginger in various industries.