Nutritional components, phytochemical compositions, biological properties, and potential food applications of ginger (Zingiber officinale): A comprehensive review.

Ginger (Zingiber officinale) belongs to the Zingiberaceae family of flowering plants, which originated in South-East Asia and has long been a popular culinary ingredient. It has been demonstrated that ginger contains a variety of nutrients, such as carbohydrates, proteins, lipids, minerals and vitamins, as well as health-promoting phytochemicals, mainly phenolic compounds and ginger essential oil. In addition, ginger has excellent antioxidant, antibacterial, and many other biological activities. Therefore, ginger has potential applications in functional food development, aquatic products and meat preservation, and food packaging. However, the full utilization of ginger's benefits and its incorporation into food products remain largely unexplored. Therefore, this review provides a comprehensive summary of the nutritional components, phytochemical compositions, biological properties, and potential applications of ginger in the food industry. [Display omitted] • The nutritional and phytochemical profiles of ginger are systematized. • The bioactive properties of ginger are discussed. • Ginger is underutilized plant with great potential for value-added products. • Ginger has the potential to develop functional foods. • Ginger is promising in the field of food preservation and food packaging. [ABSTRACT FROM AUTHOR]