302 research outputs found
The Comparison between Ginger Cultivated in Japan and in China : at Pigments and Sensory Evaluation
No full textP(論文)The ginger cultivated in Japan has the value of "a" which has increased in sweetened vinegar and the color which has changed from yellow to pinkish in the same condition. The ginger cultivated in China has not such changes in the same liquid, and is significantly harder than Japanese one in measuring with a rheolometer. The results of sensory evaluation, of which the three sensory scores are pungent, acceptance of pungent and total acceptance,show that Japanese one is much preferred to Chinese one, as it has less pungent taste with a significant difference. The pigments of Japanese one, which have not been obtained in Chinese one, are several anthocyanins and a slight acyl anthocyanin. The main anthocyanidin seems to be peonidin and three others have been identified as delphinidin, cyanidin and pelargonidin respectively in results of high performance liquid chromatography.departmental bulletin pape
Autotoxic effects of aqueous extracts of ginger on growth of ginger seedings and on antioxidant enzymes, membrane permeability and lipid peroxidation in leaves
No full textWe studied the effects of aqueous extracts of ginger plants on the growth membrane permeability and antioxidant enzymes in leaves of ginger seedlings. Ginger seedlings were sprayed with aqueous extracts of ginger rhizomes, stems and leaves at 10, 20, 40 or 80 g L-1 concentrations. Higher concentrations of extracts significantly inhibited the shoot height, underground (i.e. rhizome yield), total biomass of ginger seedlings and decreased the total chlorophyll content but increased the lipid peroxidation and membrane permeability. The increased concentrations of stem and leaf extracts deceased the activities of major antioxidant enzymes (superoxide dismutase, peroxidase, catalase and ascorbate peroxidase) in leaves of ginger seedlings. The rhizome extracts were less stimulatory at lower concentrations but became inhibitory at higher concentrations. The phytotoxicity of extract at same concentrations followed the order of decreasing inhibition: stem > leaf > rhizome. These results showed that ginger has autotoxic potential, hence, its residues (stems, leaves) should be removed from the fields to reduce the autotoxic effects on next ginger crop seedlings
Measurement of Antioxidative Activities of Ginger
No full textGinger has a unique flavor and a sharp, strong taste, and is widely used in such dishes as ginger-fried pork, as a garnish for sashimi and in sweets. Ginger contains some physiologically active substances like gingerols and shogaols. For example, intake of shogaols results in an increase in body temperature. Furthermore, ginger is believed to be an antioxidant. This paper investigates the antioxidative activities in 8 different gingers; raw ginger grown in three different areas and five different types of packaged grated ginger, using the BAP(Biological Anti-oxidant Potential)testing method. Each sample liquid was obtained by squeezing the materials. All the samples showed some antioxidative activities.9KJ00009565639departmental bulletin pape
Energy expenditure after tea or ginger tea
No full textGinger has hot taste, and is used to care for hie-sho (cold-feeling). We studied whether ginger increased energy consumption or not. Women took tea with or without ginger. Energy consumption after 20-40 min was compared to that before taking tea. The ratio was not different between with and without ginger (n=17). In 9 subjects, oxygen consumption until 20 min was continuously compared to that before taking tea. There was no difference between with and without ginger, either. Nevertheless, 7subjects described that ginger tea warmed the body more than control tea. Some constituents may modify the sense of temperature.departmental bulletin pape
The Legacy of Verna E. Pratt.
No full textWhen Ginger Hudson purchased her first Field Guide to Alaskan Wildflowers in 1999, she had no idea she was destined meet the author, Verna Pratt-twelve years later. Today, Ginger is the newsletter editor for the Master Gardeners in Anchorage and secretary of the Native Plant Society. She is enrolled in the UAA MFA Creative Writing and Literary Arts Program to complete her forthcoming publication, The Life and Legacy of Verna Pratt, Alaska's Wildflower Wizard
Gas chromatography - mass spectrometry (GC-MS) based metabolic fingerprinting of three Malaysia ginger (zingiber officinale rosc.) cultivars
No full textA comprehensive metabolic fingerprinting of three micro propagated ginger explants, Bukit Tinggi,
Tanjung Sepat and Sabah cultivars, was carried out using Gas chromatography coupled with mass
spectrometry (GC-MS). The ginger leave tissues were fractionated in a polar (MeOH) and non polar
(CHCl3) solvents, subsequently methoximated and silylated prior to GC-MS analysis. By applying this
technique, over 300 metabolites (polar and non-polar) in total were detected in each ginger cultivar.
However, only about 25% of these compounds can be definitely characterised by using the Wiley7n.1 and
the NIST Mass spectra libraries for the best hit of the molecular ion peaks and the fragmentation patterns.
Fatty acids and sugars (mono− and disaccharides) as the main constituents of the ginger leaf tissues
besides a small amount of essential amino acids as well as some organic acids. In addition, a distinct GCMS metabolic fingerprinting in each of the ginger cultivar can be used as “unequivocal pattern
recognition” among the ginger phenotype derived from Bukit Tinggi, Tanjung Sepat and Sabah
Sounds Local, 1998 January 10
No full textInterview with author William McCranor Henderson on his book, I, Elvis: Confessions of Counterfeit King, about Elvis Presley impersonators; Ginger Miles reports on the artists, writers, musicians, and more at the Chelsea Hotel in New York City; Titanic (film) review by WHQR's film commentator, Steve Taylor; Overview of upcoming events on the cultural calendar
Final report of Ginger McCall, Oregon Public Records Advocate
No full textTitle from PDF cover (viewed on October 11, 2019).This archived document is maintained by the State Library of Oregon as part of the Oregon Documents Depository Program. It is for informational purposes and may not be suitable for legal purposes.Includes bibliographical references.Mode of access: Internet from the Oregon Government Publications Collection.Text in English
Isolation and characterization of natural products from ginger and Allium ursinum
No full textPhenolic compounds from natural sources are receiving increasing attention recent years since they were reported to have a remarkable spectrum of biological activities including antioxidant, anti-inflammatory and anti-carcinogenic activities. They may have many health benefits and can be considered possible chemo-preventive agents against cancer.
In this research, we attempted to isolate and characterize phenolic compounds from two food sources: ginger and Allium ursinum. Solvent extraction and a series of column chromatography methods were used for isolation of compounds, while structures were elucidated by integration of data from MS, 1H-NMR, 13C-NMR, HMBC and HMQC. Antioxidant activities were evaluated by DPPH method and anti-inflammatory activities were assessed by nitric oxide production model.
Ginger is one of most widely used spices. It has a long history of medicinal use dating back 2500 years. Although there have been many reports concerning chemical constituents and some biological activities of ginger, most works used ginger extracts or focused on gingerols to study the biological activities of ginger. We suggest that the bioactivities of shogaols are also very important since shogaols are more stable than gingerols and a considerable amount of gingerols will be converted to shogaols in ginger products. In present work, eight phenolic compounds were isolated and identified from ginger extract. They included 6-gingerol, 8-gingerol, 10-gingerol, 6-shogaol, 8-shogaols, 10-shogaol, 6-paradol and 1-dehydro-6-gingerdione. DPPH study showed that 6-shogaol had a comparable antioxidant activity compared with 6-gingerol, the 50% DPPH scavenge concentrations of both compounds were 21?M. All of the eight isolated compounds had effects on inhibiting LPS-induced NO production, and 6-shogaol showed more inhibitory effect than 6-gingerol with reducing nitrite production by 85 % compared with 35 % by 6-gingerol at 5 ?M.
Flavonoids are a group of phenolic compounds that occur naturally in food of plant origin. Compelling data indicated that flavonoids had important effects on cancer chemoprevention and chemotherapy. Among 10 compounds we isolated from Allium ursinum, a widely used spice, eight of them were flavonoids. Three of them, kaempferol 3-O-?-L-rhamnopyranosyl (1?2)-[3-O-acetyl]-?-D-glucopyranoside, kaempferol 3-O-?-L-rhamnopyronosyl (1?2)-[6-O-acetyl]-?-D-glucopyranoside and 6'-O- acetyl kaempferol-3-O-L-rhamnopyranosyl(1?2)-?-D-glucopyranoside- 7-O-[2-O-(trans-p-coumaroyl)]-?-D-glucopyranoside were new natural products.Ph.D.Includes bibliographical references (p. 73-80)
Responding to Their Voice: The Needs of Postsecondary Students With Intellectual or Developmental Disability
No full textAbstract
Date Presented 3/30/2017
Students with intellectual or developmental disabilities are entering postsecondary programs. Persisting adaptive behavior needs affect performance and participation. This research served to better understand student needs and potential roles of occupational therapy in postsecondary settings.
Primary Author and Speaker: Lucretia Berg
Contributing Authors: Tracy Jirikowic, Ginger MacDonald, Katie Haerling</jats:p
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