Functional bioactive compounds in ginger, turmeric, and garlic

Ajanaku, Christiana Oluwatoyin and Ademosun, Olabisi Theresa and Atohengbe, Prudence Osahenomanse and Ajayi, Samuel Oluwakayode and Obafemi, Yemisi Dorcas and Owolabi, Olayinka Ayotunde and Akinduti, Paul Akinniyi and Ajanaku, Kolawole Oluseyi (2022) Functional bioactive compounds in ginger, turmeric, and garlic. Frontiers in nutrition, 9. p. 1012023.

Text FUNCTIONAL BIOACTIVE COMPOUNDS IN GINGER.pdf - Published Version Download (692kB)

Abstract

Nutrition plays a very important role in the health promotion of individuals and brought about a global paradigm shift from pharmaceuticals to nutraceuticals. Thisis duetothehighcost,nonavailability,andsidee ectsassociatedwiththe unregulated consumption of pharmaceuticals. Over the ages, nutraceuticals from food products were reported to contain bioactive compounds with great health and physiological benefits. This report reviews bioactive compounds in selected foods namely ginger (Zingiber o cinale), turmeric (Curcuma longa), and garlic (Allium sativum) as potential natural therapeutics for ailments of cancer and heart related diseases. Analytical profiles, functional activities, and characterization of these compounds were discussed with possible recommendations for the prospective treatment of diseases using these nutraceuticals.

Actions (login required)

View Item