GİNGER EXTRACT

This valuable plant offered to us by nature, centuries of use and scientific research With its proven benefits, it enriches both our palate and our health.

Cosmetics Creams, masks, lotions, shampoos, soaps, Anti-aging, anti-inflammatory, antioxidant, equalising skin tone, scalp health, revitalising

Food Supplements Spices, sauces, marinades, sweets, drinks, Flavouring, flavouring, preservative

Beverage Flavor Tea, herbal teas, sparkling drinks, energy drinks, Flavouring, flavouring, refreshing

Herbal Medicine Capsules, tablets, tinctures, teas, Digestive health, nausea and vomiting preventive, immune system support

Cleaning Natural cleansers, Antimicrobial, natural cleaning

Active Ingredients Gingerol, shogaol, zingerone, essential oils

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Zingiber officinale, The Ginger, is a herbaceous plant belonging to the family Zingiberaceae, originating from tropical Asia. The real treasure of ginger, which attracts attention with its green, lance-shaped leaves and exotic flowers, is hidden under the soil. With its thick, tuberous and knotted rhizomes, distinctive flavour and health benefits. It has a wide range of uses from kitchens to traditional medicine. The ginger plant likes warm and humid climates. This plant can grow up to about one metre in length. The roots are used dried or fresh after harvesting Tangy, slightly sweet and spicy ginger not only adds flavour and aroma to dishes, but also It also supports our health with its anti-inflammatory and antioxidant properties. This valuable plant offered to us by nature, centuries of use and scientific research With its proven benefits, it enriches both our palate and our health.

Major Active Ingredients and Proportions

Gingerol (1-2.5%): The main compound that gives ginger its bitter flavour and has anti-inflammatory properties.

Shogaol (0.1-1%): It is a substance that is more concentrated in dried ginger, converted from gingerol and has a strong antioxidant effect.

Zingerone (0.04-0.08%): A compound formed when ginger is cooked and has a sweet and spicy flavour.

Essential oils (1-3%): These are the components that give ginger its characteristic odour and have antiseptic and antibacterial properties. The main essential oils include zingiberene, beta-fellandrene and cineole.

Other Molecules:

Terpenes: Ginger contains various terpenes that contribute to its flavour and biological activities. These include beta-bisabolene (10-15%), alpha-farnesene (5-10%) and beta-seskifellene (3-8%).

Phenolic Compounds: Phenolic compounds with antioxidant and anti-inflammatory effects are also present in ginger. These include gingerdiols, paradol and zingerone.

Acids: Ginger also contains organic acids. The most common ones are citric acid, malic acid and oxalic acid.

Resin and Starch: Ginger root contains 5-8% resin and 40-60% starch.

Ginger root contains 1-3% essential oil and this oil contains 20-30% zingiberene. The essential oil is known to have anti-emetic effect.

Other Molecules: Zingiberen (20-30%), beta-seskifellen (15-20%), ar-curcumen (10-15%), beta-bisabolen (10-12%).