People use ginger for cooking herbs, natural medicine herbs and healthy drinks because of the content of ginger antioxidant. Ginger Antioxidant is more popular in the search because it is relatively easy and natural.Ginger antioxidants are generally derived from ginger rhizomes.
The eastern countries already know ginger mainly use for heated drinks. The ginger drink has a delicious and refreshing flavor. Drink ginger is able to warm the body has a property as an herbal medicine. In general, the blend of drinks using the tuber or rhizomes. Consumers are also easier to save the ginger rhizome.
The public recognizes several types of ginger for the purposes of natural medicine, recipes and drinks. The types of ginger include:
Small yellow ginger or ginger Sunti or ginger Sparrow.
Ginger has a small segment, slightly flat to slightly bulging. This ginger rhizome contains a greater essential oil so it feels more spicy.
The rhinoceros is red and contains a large essential oil.
Large yellow ginger or Elephant ginger
Ginger has a large and fat rhizomes. The ginger rhizome segment is more bulging than the other two varieties. This ginger has a smaller essential oil content.
Ginger Antioxidant Contents in Leaf
People generally use the ginger rhizome and dispose of other plant parts. Actually ginger leaves also have a distinctive aroma that is similar to the rhizome.
Does ginger leaf have the same benefits as the rhizome?
We can do the distillation of ginger leaves to get the essentials as well as the ginger rhizomes. Antioxidants can be known from the essential oils in the leaf bladder. The plant produces Essential Oils as a result of its secondary metabolism. This oil has volatile properties at room temperature. Essential oils have a bitter taste, and smells fragrant in accordance with the smell of the plant producer. Essential oils have biological capabilities such as being antibacterial, anti-inflammatory, antioxidant, anti cancer, and neutralizing toxins.
From the test results to the isolation of essential oils of this ginger leaves indicate that ginger leaves have antioxidant capacity. Ginger leaves have an antioxidant capacity of 0.66 grams equivalent of ascorbic acid (AEAC) / 100 grams of essential oil. However, the antioxidant capacity of leaf ginger is relatively small when compared with other Zingiberaceae family. The largest antioxidant capacity in the Zingiberaceae family is owned by the Black Gather (Curcuma aeruginosa).
The content of water in ginger leaves is relatively high about 80%, equivalent to the plants in the Zingiberaceae family. Ginger content of ginger leaf oil is about 0.08%.