Ginger has been widely recognized for its unique flavour, odour, and digestive properties and
has been used all over the world as a key ingredient in various foods and beverages since ancient
times. Besides its common use in the culinary field throughout the world, ginger has been tradi-
tionally employed for many medicinal purposes, such as rheumatism, sprains, muscular aches,
muscle strains, convulsions, fractures, dislocations, and hypertension. Further supportive evi-
dence about the pharmacological properties of ginger has been reported from numerous sci-
entific investigations, including its use against nausea, colic, diarrhea, flatulence, indigestion,
memory issues, and cough (Abarca et al. 2024; Abdallah, Ahlan, and Abdullah 2019; Addis
2015). As a result, ginger has an extensive tradition of use for a variety of food, beverage, and
therapeutic purposes and is still an excellent model for investigating natural foods for various
pharmacological activities, including antioxidant mechanisms. It belongs to the rhizomatous
herbaceous perennial family Zingiberaceae and originated from the island of Southeast Asia
with a strong aromatic odour and slightly biting taste (Addis 2015; Adewusi, Moodley, and
Steenkamp 2011). These special properties render ginger a highly desirable source of spices and
traditional medicinal applications for humans worldwide. Since ancient times to the present day,
the utility of ginger and its medicinal properties have been described in various ethnomedicinal
systems, which can be used to treat a wide range of diseases. This review covers the chemical
composition and bioactivity of ginger and discusses potential chemical procedures, defining
ginger nonvolatiles that may be instrumental in deepening our understanding of its products and
pharmaceutical potential.
Ginger, the rhizome of a perenni
