Optimized Heat Treatment Enhances the Anti-Inflammatory Capacity of Ginger

This study aims to investigate the relationship between constituent contents and anti-inflammatory activities of heat processed gingers, and to optimize heat process to enhance ginger’s anti-inflammatory capacity. After 3 h of heat treatment at 75, 100, and 125°C, the gingerols content was reduced by 6.8, 12.6, and 42.7%, respectively, and the shogaols content was increased by 2.95, 4.85, and 9.34 fold, respectively. After 3 h of heat treatment at 150°C, the gingerols content was dramatically reduced by 89.5% and the increased shogaols content was even lower than treatment at 125°C. The tumor necrosis factor-α-, prostaglandin E2, and nitric oxide-inhibitory capacities of ginger could be increased by heat treatment. However, at high temperature, the enhanced ability would be decreased. The enhanced tumor necrosis factor-α-, prostaglandin E2-, and nitric oxide-inhibitory capacities of ginger was attenuated after 40, 60, and 180 min of heat treatment at 150°C, respectively. The results indicated that the TNF...