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Ginger Organic Oil  

[VRI/OE/03-018]

$ 19.11

Extraction Method - Steam Distillation

Certificate - Organic, FSSAI

Source - Rhizomes

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Botanical Name:  Zingiber officinale Common name:  Ginger, Comm Read More

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Botanical Name: 

Zingiber officinale

Common name: 

Ginger, Common Ginger, Cooking Ginger, Canton, Stem Ginger, Adrak

Plant family: 

Zingiberaceae

Genus: 

Zingiber

Appearance/Color:

Yellow mobile liquid

Odor:

Spicy ginger woody terpene

Blends With:

Lemon, Cedarwood, Lime, Eucalyptus, Frankincense, Geranium, Rosemary, Sandalwood, Patchouli, Myrtle, Bergamot, Rosewood, Neroli, Orange, and Ylang-Ylang.

Origin:

Indonesia

Source:

Root

Method of Extraction:

Steam Distillation

 

Ginger is widely used as spice, and it has its origins in India. It is a medicinal plant in folk and traditional medicines. The spice is very common in India (it is known as adrak in Hindi) and China and is now used all over the world. It forms an integral part of many Asian cuisines due to its digestive properties. It is especially helpful in digesting food items such as meat and poultry, and it is frequently added to recipes for cooking meat as it softens the meat considerably, making it easier to digest. Ginger root and ginger oil are also used as preservative and flavoring agents. Ginger oil is extracted from Z. officinale rhizomes, which its chemical composition influences from geographical region, extraction methods, freshness or dryness of rhizomes. The antibacterial, antifungal, analgesic, anti-inflammatory, anti-ulcer, immunomodulatory, relaxant, and warming effects of ginger oil have been confirmed in experimental and preclinical studies.

 

Ginger (Zingiber officinale) is a plant used in traditional medicine against different diseases because of its various properties (antimicrobial, antioxidant, anti-inflammatory, anticoagulant, etc.). Ginger is “generally recognized as safe” by the Food and Drug Administration. Numerous studies have been carried out to characterize and isolate its main bioactive compounds to elucidate the mechanisms of its antimicrobial activity against pathogenic and spoilage microorganisms in foods. Results indicate that ginger contains monoterpenoids, sesquiterpenoids, phenolic compounds, and its derivatives, aldehydes, ketones, alcohols, esters, which provide a broad antimicrobial spectrum against different microorganisms and make it an interesting alternative to synthetic antimicrobials. However, its application in foods has been scarcely explored and represents an opportunity area for further research. 

Due to wide pharmacological effects of ginger oil, attention to ginger oil as an ingredient of natural formulations in management of gastrointestinal and respiratory diseases is valuable.

Ginger Root Oil in Pharma

The medicinal part of ginger is rhizomes, which are used in traditional medicine for treatment of wide range of ailments. In Ayurveda system, ginger and milk or water in the form of paste are used externally for treatment of infantile colic. The combination of ginger with honey is used for asthmatic bronchitis, cough, hiccups, and respiratory colds.

Ginger is used for digestive problems in western medicine. Henry VIII recommended the use of ginger for preventing the plague. The prepared bread with ginger by Greeks is consumed after meal as digestive aid. Blood purifying, aphrodisiac, sex stimulants, appetizing, anti-flatulent, anti-spasmodic, anti-hemorrhoid, anti-vomiting, and anti-nausea effects of ginger are other traditional prospects. Ginger rhizomes are containing fatty oils (3-6%), proteins (9%), carbohydrates (60-70%), crude fiber (3-8%), ash (8%), water (9-12%), and volatile oil (2-3%). Nowadays, ginger hydro-ethanol extracts are extensively used as analgesic, anti-inflammatory, anticancer, anti-diabetic, hepato-protective, nephron-protective, and antioxidant agents.

Essence of Ginger Root Oil

The ginger preparation is obtained directly from fresh ginger root, which preserves the multifaceted flavor, the full body and the spicy aftertaste of ginger in the end product. The refreshing taste of ginger is ideal for use in carbonized soft drinks, beer mix and energy drinks but also harmonizes with still drinks and tea beverages as well as syrup. In the food segment, it is now being used in confectionery and ice cream with the interesting taste profile to make new food products.

COMMON USAGE

·        Relieves stomach issues

·        Treats food poisoning

·        Effective against nausea

·        Protects against malaria

·        Treats respiratory disorders

·        Reduces inflammation

·        Treats menstrual issues

·        Strengthens heart

·        Lowers stress

·        Eliminates impotency

·        Dissolves kidney stones

 

·        Prevents cancer

Ingredients:

S.No

Key Constituents

Strength (%)

1

Zingiberene

40.2

2

Ar-curcumene

19.3

3

b-sesquiphellandrene

07.13

4

b-bisabloene

9.3

5

camphene

5.6

6

b-phellandrene

8.2

7

borneol

05.08

8

1,8-cineole

01.5

9

a-pinene

2.4

10

2-undecanone

3.0

 

TOXICOLOGICAL INFORMATION

Safety Summary

·        Hazards none known.

·        Contraindications none known.

Organ-specific effects

·        Adverse skin reactions: Undiluted ginger oil was moderately irritating to rabbits, but was not irritating to mice; tested at 4% on 25 volunteers it was neither irritating nor sensitizing. Low-level phototoxic effects reported for ginger oil are not considered significant. Oral administration of ginger oil dose-dependently weakened the delayed hypersensitivity response, so any allergic reaction from the oil is likely to be minimal.

Systemic effects

·        Acute toxicity: Ginger oil acute oral LD50 in rats >5 g/kg; acute dermal LD50 in rabbits >5 g/kg.

·        Subacute and sub chronic toxicity: In a 13-week oral toxicity study, ginger oil was administered to male and female rats at 100, 250 or 500 mg/kg/day. No adverse effects were seen, including mortality, decreased food consumption, changes in body weight or organ weights, hematological parameters, hepatic or renal function. No histopathological changes were noted in selected organs.

·        Antioxidant/pro-oxidant activity: Ginger oil showed moderate antioxidant activity in lipid peroxidation tests, and high activity as a DPPH radical scavenge.

·        Carcinogenic/anticarcinogenic potential: Ginger oil did not produce CA in CHL cells. Ginger oil dose-dependently inhibited aflatoxin B1- induced adducts in calf thymus DNA, in the presence of rat liver microsomes Lam & Zheng reported that ginger oil induced glutathione S-transferase activity to more than 2.5 times control level in mouse tissues, and Banerjee et al that it significantly induced both glutathione S-transferase and aryl hydrocarbon hydroxylase in mouse liver, all of these being indicative of anticarcinogenic activity. Ginger oil was cytotoxic to human prostate and lung cancer cells with IC50 values of 0.08%, 0.11% respectively, but it was not cytotoxic to breast cancer cells. (þ)-Limonene, bsesquiphellandrene, and b-elemene display anticarcinogenic activity.

 

Dilute before use; for external use only. May cause skin irritation in some individuals; a skin test is recommended prior to use. Contact with eyes should be avoided.

ECOLOGICAL INFORMATION

Toxicity

Toxic to aquatic organisms, may cause long term adverse effects in the aquatic environment.

Disposal considerations

 

Dispose in accordance with the law and local regulations. Treat as trade effluent.

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