| Identification | Back Directory | [Name]
Ginger extract | [CAS]
84696-15-1 | [Synonyms]
FEMA 2521
wild ginger
Ginger, ext.
INGWER-EXTRAKT
Ginger extract
Ginger, Extrakt
GINGER OLEORESIN
OLEORESIN GINGER
Zingiber official
Zingiber officinale Rosc.
Zingiber officinale, extract
GINGER OLEORESIN ACETONE EXTRACTION
GINGER OLEORESIN ALCOHOL EXTRACTION
ZINGIBER OFFICINALE (GINGER) ROOT EXTRACT | [EINECS(EC#)]
283-634-2 | [MDL Number]
MFCD01093872 |
| Chemical Properties | Back Directory | [Boiling point ]
229.5-229.9℃ at 101.3kPa | [density ]
0.878-0.878g/cm3 at 20℃ | [vapor pressure ]
83-85hPa at 20℃ | [FEMA ]
2523 | [refractive index ]
n20/D1.527 | [Fp ]
76℃ | [form ]
Solid | [color ]
Light yellow to yellow | [Odor]
at 100.00 %. sweet ginger spice warm woody | [Odor Type]
spicy | [Cosmetics Ingredients Functions]
FRAGRANCE
ANTIMICROBIAL
TONIC
HUMECTANT
SKIN CONDITIONING
PERFUMING |
| Hazard Information | Back Directory | [Description]
Ginger (Zingiber officinale) is a common spice and herb used globally to treat gastrointestinal disorders. The primary bioactive part of ginger is its rhizome, which can be used as an adjunctive treatment or alternative medicine for various ailments. It has been shown to exhibit anti-inflammatory, antioxidant, antitumor, and antiulcer effects. The potential of ginger water extract in dietary intervention for treating gastric cancer is evident. In the ginger extract treatment group, pathological partial remission of the gastric epithelium and glands was observed, except for occasional focal gland hyperplasia. Additionally, it can reduce oxidative stress markers (TRx, GRx) and pro-inflammatory markers NF-κB, TNF-α, IL-6, and PGE levels. This has been identified as an effective measure in reducing oxidative stress and inflammation associated with gastric cancer.
| [Chemical Properties]
Alcoholic extract of dried ginger Ginger extract has a spicy and pungent taste Also see Ginger. | [Uses]
Ginger extract exhibits anti-cancer, anti-inflammatory and chemotherapeutic effects in vivo
| [Taste threshold values]
Taste characteristics at 0. 5%: spicy ginger with a sweet, warm, woody bite. |
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