The essential oil (EO) from Zingiber rhizome is pale yellow to light-amber, contains both aromatic and pungent compounds and can be extracted with yields ranging from 1.5–3.0%, depending on the quality of the crop. It has been widely reported in literature that ginger is consumed worldwide as a spice and flavoring agent and is attributed to having many medicinal properties. The most popular spice, ginger, comes from the underground stems or rhizomes of the plant Zingiber officinale Roscoe. Although different members of this genus are somewhat similar in morphology, they differ widely in their pharmacological and therapeutic properties. The genus Zingiber, belonging to the family Zingiberaceae, comprises about 85 species of herbs mostly grown in Asia, Central, South America and Africa. In addition to boosting flavor, herbs and spices are also known for their preservative, antioxidant, antimicrobial and other medicinal properties. Herbs and spices, which are an important part of the human diet, have been used for thousands of years to enhance the flavor, color and aroma of food. Therefore, much emphasis has been put on the investigation of plant derived natural sources of antimicrobials, compounds that could potentially replace chemical preservatives and synthetic antimicrobial ingredients. Plant derived extracts that have biological activities, such as antimicrobial, antidiabetic or antihypertensive effects, have the potential to fulfill the need for safe natural preservatives. In addition, an increasing number of microorganisms that are not only antibiotic resistant, but are more tolerant to existing preservative techniques is of worldwide concern. This trend is leading to increasing demand for the use of natural ingredients as food supplements and preservatives. For instance, the Mediterranean diet possesses a plethora of bioactive phytochemicals, e.g., polyphenols and melatonin, which can contribute to its beneficial effects against chronic-degenerative disorders, including cancer, cardiovascular diseases and diabetes. Today’s consumers are becoming more aware of the link between diet and health. plants, their cultivation, traditional uses, phytochemical constituents and biological activities. This narrative review aims at providing a literature overview on Zingiber spp. This approach would meet the increasing concern of consumers aware of the potential health risks associated with the conventional antimicrobial agents in food. may thus represent a promising and innovative source of natural alternatives to chemical food preservatives. In addition, gingerols have been identified as the major active components in the fresh rhizome, whereas shogaols, dehydrated gingerol derivatives, are the predominant pungent constituents in dried rhizome. Antimicrobial activity of rhizome essential oil has been extensively confirmed in vitro and attributed to its chemical components, mainly consisting of monoterpene and sesquiterpene hydrocarbons such as α-zingiberene, ar-curcumene, β-bisabolene and β-sesquiphellandrene. plants has a long history of ethnobotanical uses because of a plethora of curative properties. They represent very popular herbal remedies in various traditional healing systems in particular, rhizome of Zingiber spp. Plants of the genus Zingiber (Family Zingiberaceae) are widely used throughout the world as food and medicinal plants.
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