[Latin Name]  Zingiber Officinalis

[Specification] Gingerols 5.0%

[Appearance] Light yellow powder

Plant Part Used: Root

[Particle size] 80Mesh

[Loss on drying] ≤5.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[What is ginger?]

Ginger is a plant with leafy stems and yellowish green flowers. The ginger spice comes from the roots of the plant. Ginger is native to warmer parts of Asia, such as China, Japan, and India, but now is grown in parts of South American and Africa. It is also now grown in the Middle East to use as medicine and with food.

[How does it work?]

Ginger contains chemicals that may reduce nausea and inflammation. Researchers believe the chemicals work primarily in the stomach and intestines, but they may also work in the brain and nervous system to control nausea.

[Function]

Ginger is among the healthiest (and most delicious) spices on the planet.It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.Here are 11 health benefits of ginger that are supported by scientific research.

1. Ginger Contains Gingerol, a Substance With Powerful Medicinal Properties
2. Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness
3. Ginger May Reduce Muscle Pain and Soreness
4. The Anti-Inflammatory Effects Can Help With Osteoarthritis
5. Ginger May Drastically Lower Blood Sugars and Improve Heart Disease Risk Factors
6. Ginger Can Help Treat Chronic Indigestion
7. Ginger Powder May Significantly Reduce Menstrual Pain
8. Ginger May Lower Cholesterol Levels
9. Ginger Contains a Substance That May Help Prevent Cancer
10. Ginger May Improve Brain Function and Protect Against Alzheimer’s Disease
11. The Active Ingredient in Ginger Can Help Fight Infections

UCI Chem 128 Introduction to Chemical Biology (Winter 2013)
Lec 15. Introduction to Chemical Biology — Glycobiology & Polyketides — Part 1
View the complete course: https://ocw.uci.edu/courses/chem_128_introduction_to_chemical_biology.html
Instructor: Gregory Weiss, Ph.D.

License: Creative Commons BY-NC-SA
Terms of Use: https://ocw.uci.edu/info.
More courses at https://ocw.uci.edu

Description: Introduction to the basic principles of chemical biology: structures and reactivity; chemical mechanisms of enzyme catalysis; chemistry of signaling, biosynthesis, and metabolic pathways.

Introduction to Chemical Biology (Chem 128) is part of OpenChem: https://ocw.uci.edu/collections/open_chemistry.html
This video is part of a 18-lecture undergraduate-level course titled “Introduction to Chemical Biology” taught at UC Irvine by Professor Gregory Weiss.

Recorded March 5, 2013.

Index of Topics:
0:00:19 Carbohydrates
0:03:15 Glycosylated Proteins
0:07:25 Extending Oligosaccharides one Monomer at a Time
0:08:26 More Knee Join Oligosacchardies
0:10:25 Snot and Mucus: Anionic Polysaccharides
0:13:21 N-Linked Glycosides: Added as Complex Oligosaccharides
0:22:56 What is the Function of Glycosylation?
0:25:37 Cell Culture Production of Proteins
0:27:54 Glucoronidation Used to Designate Small Molecules for Excretion
0:29:49 Glucose Homeostasis
0:31:39 Non-Enzymatic Glycosylation
0:35:29 Sweetners: Tase Good for the Calories
0:41:00 Terpenes and Polyketides
0:45:09 Nature Prefers Thioesters for the Claisen
0:48:06 Rapid Exchange of Thioesters
0:49:28 Fatty Acid Synthesis by Polyketide

Required attribution: Weiss, Gregory Introduction to Chemical Biology 128 (UCI OpenCourseWare: University of California, Irvine), https://ocw.uci.edu/courses/chem_128_introduction_to_chemical_biology.html. [Access date]. License: Creative Commons Attribution-ShareAlike 3.0 United States License (https://creativecommons.org/licenses/by-sa/3.0/us/deed.en_US).

QAAFI Science Seminar

Presented by Prof. Mike Gidley
Director of Centre for Nutrition & Food Sciences at QAAFI

ABSTRACT

Plant cell walls and associated polysaccharides (a.k.a. dietary fibre) play a pivotal role in the digestion of a healthy diet, mostly as the defining structural characteristic of whole grains, fruits, nuts, and vegetables. Credible hypotheses can be constructed to link cell wall properties of these plant-based foods to reduction in risk factors for major non-communicable diseases.

The physical properties of plant cell wall polysaccharide components relevant to digestive tract functionality can be grouped into (i) bulk structuring, (ii) transport barriers, and (iii) molecular binding. Examples of each type of functionality from both in vitro and in vivo studies will be presented.

The conventional sub-division of dietary fibre into soluble and insoluble types disguises the reality that the physical form of plant cell walls in digesta is typically intermediate between the extremes of dissolved polymers and non-swollen solid particles which are often used to exemplify soluble and insoluble fibre fractions. An alternative method of categorising dietary fibres is proposed based on a combination of particle/molecule size and effective density.

About Prof. Mike Gidley

Prof. Gidley obtained a Bachelor of Science (Hons) in Chemistry, at the University of London in 1977 and went on to complete his PhD in Chemistry at the University of Cambridge in 1982.

Before establishing CNAFS in 2003 (a joint initiative between UQ and the Queensland Government), Prof. Gidley worked for Unilever Research in the United Kingdom for more than 20 years, beginning as a research scientist and culminating as the Group Leader for Plant-based Foods and Ingredients.

Prof. Gidley’s major research interest is the linking of plant molecular structures to macroscopic properties with relevance to plant-based food properties. In particular, Prof. Gidley is interested in investigating polysaccharide assemblies such as plant cell walls (as part of the Australian Research Council Centre of Excellence in Plant Cell Walls and starch granules, particularly the way these structures are assembled in nature and then disassembled during manufacturing and later during digestion.

Prof. Gidley’s field of research involves the use of spectroscopic, microscopic and materials analyses of natural materials and model systems. Insights into structure-property relationships are obtained and can then be used to provide targets for raw materials and processes with enhanced food and nutritional properties.