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|Title:||Ginger Beer: An Overview of Health Benefits and Recent Developments|
Essiedu, J. A.
Kanwugu, O. N.
|Citation:||Ginger Beer: An Overview of Health Benefits and Recent Developments / C. Nutakor, J. A. Essiedu, P. Adadi et al. // Fermentation. — 2020. — Vol. 6. — Iss. 4. — 102.|
|Abstract:||Since time immemorial, ginger has been widely used as a food spice, providing aromatic odor and pungent taste, and as a medicinal plant, with various therapeutic effects such as antioxidant, anti-inflammatory, and analgesic, among others. It has long been an integral constituent of most herbal medicines in Africa, China and India. Its medicinal properties are largely attributed to its outstanding amount of phenolics which include gingerols, paradols, zingerones, and many others. With consumer preference gradually and remarkably shifting from high-calorie towards low-calorie and functional beverages, the demand for ginger beer is flourishing at a faster rate. Currently, the ginger beer market is dominated by the United States. The demand for ginger beer is, however, debilitated by using artificial ingredients. Nonetheless, the use of natural ginger extract enriches beer with putative bioactive phytoconstituents such as shagaol, gingerone, zingerone, ginger flavonoids and essential oils, as well as essential nutritional components including proteins, vitamins and minerals, to promote general wellbeing of consumer. This paper presents an overview of the phytoconstituents of ginger as well as the overall biological activities they confer to the consumer. In addition, the market trend as well as the production technology of ginger beer using natural ginger extract is described here. © 2020 by the authors. Licensee MDPI, Basel, Switzerland.|
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|Appears in Collections:||Научные публикации, проиндексированные в SCOPUS и WoS CC|
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