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|
 |
Ginger
(Gingiber officinale) |
|
| CHEMICAL
COMPOSITION |
Ginger contains volatile oil, resinous
matter, starch and mucilage1. |
| PHARMACOLOGY |
Antiinflammatory activity in
carrageenin-induced rat paw oedema has been shown2. The
active principle gingerol was shown to be a potent
inhibitor of prostaglandin synthesis, confirming the mechanism of
antiinflammatory effect3. The antirheumatic effects were also
confirmed4. Antihistaminic activity has also been shown in vitro5. |
| THERAPEUTIC
USES |
Ginger was shown to have
significant antiemetic and antivertigo effects6. It
is used as a stimulant, carminative and flavouring agent7. It is
indicated in nausea, anorexia, dyspepsia, motion sickness, common cold etc8. |
| REFERENCES |
- Trease, G.E. and W.C. Evans: Pharmacognosy, ELBS/ Balliere
Tindall, Eastbourne (1983)
- Sharma, A.K. et al: Bull. Med. Ethnobot.Res. 1:262 (1980)
- Kinchr, F. et al: Chem. Pharm. Bull. 30:754 (1982)
- Kishore, P. et al: Rheumatism 19:476 (1982)
- Toyoda, I. Chem. Abstr. 71:33425m (1969)
- Zutshi, U. and J.L.Kaul. Ind. Drugs 19:476 (1982)
- Glossary of Indian Medicinal Plants, CSIR (1956)
- Selected Medicinal Plants of India, CHEMEXCIL (1992)
|
| SPECIFICATIONS: GINGER
EXTRACT
(Gingiber offcinale)
General
Information:
| Type of extract |
: |
Dry powder |
| Plant parts used |
: |
Rhizomes |
| Source |
: |
Wild crafted |
| Shelf life |
: |
24 months unopened |
| Storage |
: |
Keep in a cool, dry
place protected from moisture and heat |
| Active ingredient |
: |
Gingerols |
| Method of analysis |
: |
HPLC |
Analytical
Specifications :
| Description |
: |
Brown powder, highly hygroscopic |
| Organoleptic characters |
: |
Bitter in taste with characteristic odour |
| Loss on drying |
: |
Not more than 5% W/W |
| Lead |
: |
Not more than 10 PPM |
| Arsenic |
: |
Not more than 2 PPM |
| Heavy metals |
: |
Not more than 20 PPM |
| Assay |
|
|
Gingerols content on dry basis by
HPLC |
: |
Not less than 5% W/W |
| Microbiological profile |
: |
|
| Total bacterial count |
: |
Not more than 3000 CFU/gm |
| Yeasts and moulds |
: |
Not more than 100 CFU/gm |
| E.coli |
: |
Absent |
| S.aureus |
: |
Absent |
| Salmonella typhi |
: |
Absent |
| Pseudomonas aeruginose |
: |
Absent |
|
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