alexa Antioxidant, anti-inflammatory and antinociceptive activities of essential oil from ginger.
Nutrition

Nutrition

Journal of Nutrition & Food Sciences

Author(s): Jeena K, Liju VB, Kuttan R

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Abstract Chemical compositions of ginger oil as well as its antioxidant, anti-inflammatory and antinociceptive potential were evaluated in the present study. The main constituents as detected by GC/MS analysis was alpha-zingiberene which constituted 31\% of the total area, ar-curcumene (15.4\%) and a -sesquiphellandrene (14.02\%). Ginger oil scavenged superoxide, DPPH, hydroxyl radicals and inhibited tissue lipid peroxidation in vitro. Intraperitoneal administration of ginger oil was found to inhibit phorbol-12-myristate-13-acetate induced superoxide radicals elicited by macrophages. Oral administration of ginger oil for one month, significantly increased superoxide dismutase, glutathione and glutathione reductase enzymes level (P < 0.001) in blood of mice and glutathione-S-transferase, glutathione peroxidase and superoxide dismutase enzymes in liver. Ginger oil produced significant reduction in acute inflammation produced by carrageenan and dextran and formalin induced chronic inflammation (P < 0.001). It also exhibited significant reduction in acetic acid induced writhing movements (P < 0.001). The present report revealed that ginger oil possesses antioxidant activity as well as significant anti-inflammatory and antinociceptive property.
This article was published in Indian J Physiol Pharmacol and referenced in Journal of Nutrition & Food Sciences

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