Utilisation and Functional Components Evaluation of Ginger

Ginger is a Zingiberaceae plant having different purposes in the community and industry. The important parameters of quality of ginger are the functional components so the aims of this chapter are to review the utilisation of ginger in the community and industry and to evaluate the functional components of ginger and its products. Ginger ( Zingiber officinale Roscoe) has at least three types, i.e. big ginger, small ginger and red ginger. Fresh, dried and preserved ginger and also its extract, oleoresin and volatile oil were considered as basic products of the utilisation of ginger. Different formulas have been developed for drinks, culinary purposes, flavouring desert and herbal medicines. In folk medicines, ginger is used as remedy for warming body, gastritis and fracture condition. Based on scientific researches, ginger has been developed as anti-emetic, anti-inflammatory, analgesic and anti-influenza. Evaluation of chemical constituents of ginger and its products can be done qualitatively for authentication and quantitatively for standardization. This chapter consists of the utilisation of ginger based on empirical and scientific data, and the functional components evaluation consisting of authentication and standardization.