Functional bioactive compounds in ginger, turmeric, and garlic

Christiana Oluwatoyin Ajanaku; Olabisi Theresa Ademosun; Prudence Osahenomanse Atohengbe; Samuel Oluwakayode Ajayi; Yemisi Dorcas Obafemi; Olayinka Ayotunde Owolabi; Paul Akinniyi Akinduti; Kolawole Oluseyi Ajanaku

doi:10.3389/fnut.2022.1012023

Functional bioactive compounds in ginger, turmeric, and garlic

Front Nutr. 2022 Dec 8:9:1012023. doi: 10.3389/fnut.2022.1012023. eCollection 2022.

Authors

Christiana Oluwatoyin Ajanaku¹, Olabisi Theresa Ademosun¹, Prudence Osahenomanse Atohengbe¹, Samuel Oluwakayode Ajayi¹, Yemisi Dorcas Obafemi², Olayinka Ayotunde Owolabi³, Paul Akinniyi Akinduti², Kolawole Oluseyi Ajanaku¹

Affiliations

¹ Department of Chemistry, Covenant University, Ota, Ogun State, Nigeria.
² Department of Biological Sciences, Covenant University, Ota, Ogun State, Nigeria.
³ Department of Agriculture Economics and Extension, Landmark University, Omu-Aran, Kwara State, Nigeria.

Abstract

Nutrition plays a very important role in the health promotion of individuals and brought about a global paradigm shift from pharmaceuticals to nutraceuticals. This is due to the high cost, non-availability, and side effects associated with the unregulated consumption of pharmaceuticals. Over the ages, nutraceuticals from food products were reported to contain bioactive compounds with great health and physiological benefits. This report reviews bioactive compounds in selected foods namely ginger (Zingiber officinale), turmeric (Curcuma longa), and garlic (Allium sativum) as potential natural therapeutics for ailments of cancer and heart-related diseases. Analytical profiles, functional activities, and characterization of these compounds were discussed with possible recommendations for the prospective treatment of diseases using these nutraceuticals.

Keywords: garlic; ginger; nutraceuticals; nutrition; therapeutics; turmeric.

Publication types

Review