"Ginger: Cultivation and Use" ed. by Prashant Kaushik, Rabia Shabir Ahmad

This book explores recent developments in ginger production and biochemical research against the background of current and impending environmental change.

Zingiber officinale, often referred to as ginger, is the scientific name for the blooming plant-producing underground rhizome. The rhizome may be used both in the kitchen and in traditional forms of healing. It is a herbaceous perennial that may survive for many years and generates annual pseudostems (false stems made of the coiled bases of leaves) that reach heights of around one meter, and bare, thin leaf blades. Antioxidants and bioactive compounds are present in ginger.

Contents
1. Curcumin and Its Therapeutic Potency
2. Anti-Inflammatory and Antioxidant Activities of Ginger
3. Antioxidant Potential of Phytoconstituents with Special Emphasis on Curcumin
4. Pharmacological Properties of Ginger Combinations
5. Golden Spice Turmeric and Its Health Benefits
6. The Therapeutic and Phytopharmacological Potential of Ginger (Zingiber officinale)
7. Germicidal and Antineoplastic Activities of Curcumin and Curcumin-Derived Nanoparticles
8. Sustainable Ginger Production through Integrated Nutrient Management
9. Ginger Based Agro-Forestry Systems for Livelihood to Rainfed Areas
10. Cumin (Cuminium cyminium L.): A Seed Spice Crop with Adopted Production Technology in Cumin Cultivated Regions
11. Essential Oil of Ginger: Effect of Cultivation and Uses


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