Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1785-1792

  Cheng, Xiao Lan ^a   Liu, Qun ^a   Peng, Yong Bo ^a   Qi, Lian Wen ^a   Li, Ping ^a  

^a CHINA PHARMACEUTICAL UNIVERSITY   (China)

Author keywords

6 Gingerol; 6 Shogaol; Ginger (Zingiber officinale); Hela cancer; Steaming; TOF MS

Indexed keywords

6-GINGEROL; 6-SHOGAOL; HELA CANCER; STEAMING; TOF/MS; ZINGIBER OFFICINALE;

CHEMICAL CONTAMINATION; DISEASES;

FOOD ADDITIVES;

(10) GINGEROL; (6) GINGEROL; (8) GINGEROL; ANTIMITOTIC AGENT; ANTINEOPLASTIC AGENT; GINGER EXTRACT; SHOGAOL;

ANTINEOPLASTIC ACTIVITY; ARTICLE; CANCER CELL; CELL PROLIFERATION; CHEMICAL COMPOSITION; CONTROLLED STUDY; DRUG STRUCTURE; DRUG SYNTHESIS; GINGER; HEATING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HUMAN CELL; MITOSIS INHIBITION; NONHUMAN; TIME OF FLIGHT MASS SPECTROMETRY;

ZINGIBER OFFICINALE; ZINGIBERACEAE;

EID: 80051801060     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.026     Document Type: Article

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