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Ginger Oil
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General
- Ginger oil is obtained from the
root of the herb Zingiber Officinale (ginger).
- Ginger oil can be produced from
fresh or dried rhizomes (ginger). Oil from the dried rhizomes will
contain fewer of the low boiling point volatile compounds.
- Ginger oil can vary in color from
pale yellow to a darker amber color and the viscosity also ranges
from medium to watery.
Uses
- Ginger oil has beneficial
digestive properties; it is especially helpful in digesting food
items such as meat, and poultry.
- Ginger oil has antibacterial
and antiviral properties that is why is often used as
preservative and flavoring agent.
- Ginger oil is used for
stomach upsets. It is one of the best remedies for indigestion,
stomach ache, dyspepsia, colic, spasms, diarrhea, flatulence and
other stomach and bowel related problems. It is also used in
treating food poisoning.
- Ginger oil and ginger root
tea is effective against nausea, motion sickness and vomiting.
Usage of ginger may result in reduction in pregnancy related
vomiting.
- Ginger oil is a good
expectorant it is effective in various respiratory problems such
as cold, cough, flu, asthma, bronchitis and breathlessness.
- Ginger oil is
also as effective against cancer cells in vivo
Report
- The Ginger
essential oil has various chemical constituents including the
following: Borneol, Citral, Cineole, Alpha and Beta
Zingiberene, Camphene, Limonene, Phellandrene, Beta Bisabolene and
Neral.
- Ginger oil is
commercially important as about 10 to 15 tones of this oil are
estimated to be used annually in the world as a
flavoring agent for soft drinks, bitters cordials, liquors, bakery
products, pickles, sauces, preserves, etc.
- India
with production of 2.3 lakh tonnes of ginger, is the largest
producer of ginger in the world followed by China.
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