Ginger is an aromatic and pungent spice that has been used for centuries in Asian cuisine and herbal medicine traditions. Both fresh ginger root and ginger extract provide a unique flavor and potential health benefits. But is ginger extract really the same as using the whole root? Let's take a closer look at their similarities and key differences. 

Understanding Ginger Root

Ginger Root Extract comes from the flowering plant Zingiber officinale. The subterranean stems, or rhizomes, are the parts commonly used as a spice. Ginger rhizomes feature tan skin and juicy yellow flesh with a sharp, sweet-spicy bite.

Historically, gusto has been important in Indian Ayurvedic drugs and Traditional Chinese drugs for treating stomach issues, pain, inflammation, and more. moment, gusto remains a popular remedy for nausea, migraines, arthritis, high cholesterol, and hypertension in numerous societies. It also provides manganese, magnesium, potassium, bobby, and vitamin B6.

Gusto root is extensively used around the world in sweet and savory dishes, ignited goods, potables, and as a flavor enhancer. It can be used fresh, dried, pulverized, pickled, formed, or juiced.

Unveiling Ginger Extract 

Ginger extract is produced through extraction and concentration processes that isolate beneficial phytochemicals from the ginger rhizome. This results in a standardized, highly concentrated liquid, powder, or capsule product packed with the plant’s key bioactive compounds.

The main constituents – gingerols, shogaols, paradols, and zingerone – provide antioxidant, anti-inflammatory, digestive, cardiovascular, and immune-boosting effects based on research. Since ginger extract contains only the most beneficial elements, it may offer advantages over regular ginger root for health purposes.

Ginger extracts of varying qualities are used as flavoring agents as well as dietary supplements and natural medicine remedies. Quality can vary drastically depending on aspects like the plant source, extraction method, and concentration process.

Comparison: Ginger Extract vs. Ginger Root

While regular ginger root and concentrated ginger extract both supply valuable compounds, there are some key differences in taste, availability, shelf life, and nutrition content.

Extracts tend to have a very clean, sharp gingery flavor without fibrous or herbal undertones. The flavor strength depends on the concentration; a 20:1 extract will taste much stronger than a 5:1 extract. Whole ginger root provides more complex, fresh sweet spice notes.  

Ginger extract offers convenience, consistency, and year-round availability. But ginger root offers versatility in different forms and applications. Properly stored ginger root lasts 3-4 weeks, while commercial extracts have a shelf life of 1-2 years.

When comparing nutrition, raw ginger root contains fiber, vitamin C, magnesium, and other micronutrients that extracts lack. However, the bioactive elements are much more concentrated in a standardized quality extract. Analyzing the gingerols and zingerone content is ideal for determining overall potency.

Benefits and Uses of Ginger Extract

According to research, ginger extract specifically may help reduce nausea, vomiting, inflammation, migraines, osteoarthritis pain, high blood sugar, and cholesterol levels. It demonstrates chemopreventive potential and acts as an antioxidant.

Studies support the use of ginger extracts standardized to contain substantial amounts of gingerols and shogaols for issues like post-operative and pregnancy-related nausea and vomiting, relieving pain, and lowering disease risk factors. Products with scientifically demonstrated benefits feature enhanced bioavailability of active constituents.

Best Ginger Root Extract is available as powders and liquids for adding to food and beverages as well as capsules, soft gels, lozenges, and topical gels. Follow the dosage on supplement labels or consult your physician. Generally, dosages range from 250mg to 1,000mg per day with meals. Use caution if on blood thinners due to potential additive effects. Stop at least 2 weeks before any scheduled surgeries.    

Culinary Applications

While Ginger Root Extract works well to amplify flavor in drinks, marinades, stir-fries, and baked goods, ginger root has more versatility in worldwide cuisines. Common techniques include mincing, grating, juicing, infusing warm liquids, and pickling. Root pieces can be simmered in dishes or boiled in sweetened water for ginger tea. Powdered ginger also adds instant flavor.

Specific recipes that shine with ginger’s zesty kick include stir fries, curries, soups, salad dressings, smoothies, ginger ale, ginger molasses cookies, ginger snaps, or candied ginger. Mix and match fresh ginger root and extracts to allow their differing strengths to balance and build flavor layers.  

Is Ginger Extract Real Ginger?

When seeing “ginger extract” listed as an ingredient, some people may wonder if it's actually real ginger or an artificial flavor substitute. Ginger extract begins its life as real ginger root, but undergoes processing to filter and concentrate the beneficial phytochemicals into liquid or powder form. So while it may not look exactly like fresh ginger, ginger extract does indeed come from real ginger and contains its key active compounds.

Ginger extract is produced by extracting the chemicals from the ginger root using solvents like CO2, alcohol, or water. This results in a very concentrated final product that is then dried into a powder or kept in liquid form. So although fiber and excess material are removed, the most beneficial plant chemicals remain intact. The end result is a convenient, shelf-stable product with the essence of real ginger in every serving.

What Are the Ingredients in Ginger Extract?

Ginger extract ingredients typically include concentrated filtered ginger root extract along with non-medicinal ingredients to create the right form. This may include vegetable glycerin, rice powder, or magnesium stearate for capsules, maltodextrin for powders, and water in liquid extracts. Quality ginger extracts should contain few other additives, with ginger compounds comprising the majority.

Standardized ginger root extracts specifically contain guaranteed high levels of ginger’s most active constituents. This includes gingerols, shogaols, zingerone, and other phenolic ketone derivatives. These special compounds give ginger its health benefits and pungent spiciness according to research. High-quality ginger extract will list these phytochemicals and associated research on its packaging.

Does Ginger Extract Contain Gingerol?

One of the primary medicinal components that ginger root and ginger extract share is gingerol – a phenolic compound that gives ginger its unique flavor and functional properties. Along with other related chemicals like 6-shogaol and zingerone, various types of gingerols provide anti-inflammatory, antioxidant, and gastroprotective effects based on scientific studies.

Quality ginger extract ingredients feature substantial concentrations of active gingerols, typically mentioning a specific type like 6-gingerol or 10-gingerol. Analyzing the gingerol content using liquid chromatography techniques allows manufacturers to produce a standardized, potent extract with guaranteed gingerol levels. This standardization sets reliable ginger extracts apart from other less stable products.

So not only does ginger extract start from real ginger root, but it also preserves and concentrates the real beneficial bioactive that make ginger so powerful - including the valuable component gingerol. When choosing a ginger extract, examine the concentration process, listed phytochemical profile, standardization details, and any associated research for assurance that you’re getting a quality product in every dose.

Conclusion

Ginger extract and fresh ginger root both supply therapeutic active compounds like gingerols and shogaols that provide health benefits according to research. However, their concentration, nutritional value, flavor, and applications differ significantly.  

Ginger extract offers highly concentrated convenience in a shelf-stable purified product while retaining the immense potency of the most beneficial elements. Ginger root provides whole-food nutrition and fiber along with versatile culinary functionality. One can amplify and balance their strengths by enjoying both fresh roots and extracts.

Overall, ginger extract cannot provide the exact holistic nutrition and flavor of fresh ginger root. But it serves well for enhancing health, function, flavor, and consistency in supplements, remedies and foods. Experiment and determine which format you prefer for unlocking ginger’s positive potential.

Hubei Sanxin Biotechnology Co., Ltd. integrates the research and development, production and sales for many years. We are your reliable Bulk Ginger Root Extract Powder wholesaler. We can supply customized service as your request.

Email: nancy@sanxinbio.com

References:

1. Ali B.H., Blunden G., Tanira M.O., Nemmar A. "Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research", 2008. Food and chemical toxicology, 46(2), pp.409-420.

2. Chaiyakunapruk N., Kitikannakorn N., Nathisuwan S., Leeprakobboon K., Leelasettagool C. "The efficacy of ginger for the prevention of postoperative nausea and vomiting: a meta-analysis", 2006. American journal of obstetrics and gynecology, 194(1), pp.95-99.

3. Lantz R.C., Chen G.J., Sarihan M., Solyom A.M., Jolad S.D., Timmermann B.N. "The effect of extracts from ginger rhizome on inflammatory mediator production", 2007. Phytomedicine, 14(2-3), pp.123-128.

4. Mashhadi N.S., Ghiasvand R., Askari G., Hariri M., Darvishi L., Mofid M.R. "Influence of ginger and cinnamon intake on inflammation and muscle soreness endued by exercise in Iranian female athletes", 2013. International journal of preventive medicine, 4(Suppl 1), p.S11.

5. Ojewole J.A.O. "Analgesic, antiinflammatory and hypoglycaemic effects of ethanol extract of Zingiber officinale (Roscoe) rhizomes (Zingiberaceae) in mice and rats", 2006. Phytotherapy Research, 20(9), pp.764-772.

6. Shukla Y., Singh M. "Cancer preventive properties of ginger: a brief review", 2007. Food and chemical toxicology, 45(5), pp.683-690.