Outline

GINGER FOR HEALTHY AGEING

1. Taxonomy
 Botany
a) Kingdom Kingdom : Plantae
b) Subkingdom : Tracheobionta
c) Division : Spermatophyta
d) Subdivision : Angiosperms
e) Class : Monocotyledonae
f) Order : Zingiberales
g) Family : Zingiberaceae
h) Genus : Zingiber
i) Species : Zingiber officinale Rosc
 Synonim
a) Amomum angustifolium Salisb
b) Amomum zingiber L
2. Morphology
 Plant : form rhizomes whose size depends on the type. The shape of the
rhizoma is generally large, slight flat and looks layered. Ginger rhizome
rather thick skin that wraps around the rhizome flesh, the skin is easy peeled
off.
 Stem : Ginger stem is a pseudo stem with a height of 30 to 100 cm, erect,
unbranched, composed of leaf midrib sheets, round, pale green and reddish at
the base of the stem.
 Roots: The roots are rhizome-shaped with yellow to reddish root flesh with a
pungent odor and fibrous.
 Leaves: The roots are rhizome-shaped with yellow to reddish root flesh with
a pungent odor
 Flowers: Ginger flowers grow from the ground in a narrow and sharp oval
shape with a length of 3.5 to 5 cm and a width of 1.5 to 1.75 cm.
3. Ecosystem & Cultivation
 Ginger can only survive in the tropics, its cultivation can only be done in
equatorial regions such as Southeast Asia, Brazil, and Africa.
 Currently, Ecuador and Brazil are the largest suppliers of ginger in the world
  There are about 47 genera and 1,400 plant species belonging to the
Zingiberaceae tribe, which are spread throughout the tropics and sub-tropics.
 The distribution of Zingiber is greatest in the eastern hemisphere, especially
Indo Malaya which is the origin of most of the Zingiber genus
 In Southeast Asia found around 80-90 species of Zingiber which is thought to
have come from India, Malaya and Papua
 However, until now, the area of origin of the ginger plant is unknown. Ginger
probably originated in China and India but extensive genetic diversity is
found in Myanmar and India, which are thought to be centers of ginger
diversity.
4. CHEMICAL CONTENT
 This substance consists of: Carbohydrates, about 50 – 70%.
 Fat, about 3 – 8%.
 Terpenoids, which are biochemical compounds that give plants their distinctive
aroma.
 Antioxidants, including gingerol, paradol, and shogaol. In red ginger there are
also several other compounds, namely zingerol, capsaicin, cineole, caprylic
acid, aspartic, linolenic acid, and gingerdione.
 Vitamins and minerals, including: Vitamins B2, B3 and B6, and B9 (folate)
Vitamin C, ron, Potassium, Magnesium, Phosphor,Zinc
 Ginger also contains gingerols, shogaols, and zingerones which can function as
antioxidants for the body, prevent or reverse the age related changes.
 In fact, according to Japanese biochemists, gingerols have higher antioxidant
activity than vitamin E.
 Prof. Faisal added, antioxidant properties are preventing an imbalance between
pro-oxidants and antioxidants. Excessive amounts of free radicals in the body
will cause oxidative stress, a condition in which there are excessive amounts of
pro- oxidants. This condition will damage the body's cells and accelerate the
premature aging process.
 By diligently consuming ginger, the premature aging process will be prevented
because of the presence of antioxidant compounds
5. Research on Use of Ginger as Anti-Aging
1. Author:
Title
Objective
Method
Finding
2. Author:
 Title
Objective
Method
Finding
3. Author:
Title
Objective
Method
Finding
6. How to Use Ginger as Anti-Aging
 Boiled with other ingredients
Ginger can be mixed with lemongrass, brown sugar, cloves, and cinnamon,
which is then added with crushed ginger. After that, boil all the ingredients until
the water boils and all the ingredients are well mixed.
 Crushed on the hot water pole
Besides boiling, you can also get the benefits of ginger by crushing it and
adding hot water. This method is simple, but you can still get health benefits
from it.
 Soup preparation
To get the benefits of ginger, you can put it in the stew of the soup that you are
processing. The addition of ginger will give a warm sensation and also add
nutrients to the soup.
7. REFERENCE
a) Mohd Sahardi N. F. N., Makpol S. Ginger (Zingiber officinale Roscoe) in the
prevention of ageing and degenerative diseases: review of current evidence.
Evidence-based Complementary and Alternative Medicine. 2019
b) Ok S., Jeong W.-S. Optimization of extraction conditions for the 6-shogaol-rich
extract from ginger (Zingiber officinale Roscoe) Preventive Nutrition and Food
Science .
c) Agoes, A.,2010, Tanaman Obat Indonesia, Buku III, 68, 70, Penerbit Salemba
Medika , Jakarta.
d) Dalimartha, S., 2008, Atlas Tumbuhan Indonesia jilid 5, 105-106, Pustaka
Bunda, Jakarta.
e) Hutapea, J. R., 2000, Inventaris Tanaman Obat Indonesia, Edisi I, 94-95,
Binaputra Aksara, Jakarta.
f) Departemen Kesehatan RI, 1979, Farmakope Indonesia Edisi III, 378, 535, 612.
Jakarta