 Corresponding author: Ariana Ali Department of Zoology, Cholistan University of Veterinary Animal Science, Bahawalpur, Pakistan. Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0. The multi characteristics values of ginger (Zingiber officinale) in human nutrition and disease prevention Israr Maqbool 1, 3 , Ariana Ali 1, * , Muhammad Ashraf 1 , Najeeb ur Rehman 1 , Iqra Khalid 3 , Saima Talib 2 , Faisal Jameel 4 and Alia Hussain 5 1 Department of Zoology, Cholistan University of Veterinary Animal Science, Bahawalpur, Pakistan. 2 Department of Zoology, Sadiq Women University, Bahawalpur, Pakistan. 3 Department of Zoology, University of Sargodha, Sargodha, Pakistan. 4 Department of Zoology, The University of Lahore, Lahore, Pakistan. 5 Department of Zoology, Minhaj University Lahore, Pakistan. GSC Biological and Pharmaceutical Sciences, 2022, 21(02), 127–134 Publication history: Received on 01 October 2022; revised on 09 November 2022; accepted on 12 November 2022 Article DOI: https://doi.org/10.30574/gscbps.2022.21.2.0425 Abstract Ginger is a flowering plant in the Zingiberaceae family (Zingiber officinale Roscoe). The most essential ingredient in our meal is ginger, which is utilized as a spice. One of the earliest recognized medicinal herbs, ginger has been used for centuries to treat a variety of human diseases. Sesquiterpenoids, monoterpenoids, essential volatile oils (1–5%), and non-volatile pungent chemicals such gingerols, shogaols, paradols, and zingerones are the primary components of ginger. Gingerol products can be use as antiparasitic, anti-microbial, radio protective, antiflarial and anti-cancer. Ginger regulates blood sugar levels using a variety of ways. Other suggested use for ginger includes the treatment of conditions like fever, indigestion, nausea, hypertension, dementia, and constipation. The antioxidant properties of ginger are enhanced by the presence of phenolic and flavonoid compounds. The antioxidant properties of ginger are enhanced by the presence of phenolic and flavonoid compounds. Keywords: Ginger; Gingerols; Flavonoid; Component; Rhizome; Treatment; Medicine 1. Introduction The ginger plant has been cultivated for a very long time, and it is believed to have started in China before spreading to India, South East Asia, West Africa, and the Caribbean [1]. Both as a spice and a traditional medicine, ginger is frequently utilized [2]. The plant's rhizome has been used for millennia for both culinary purposes and the treatment of a variety of illnesses, including arthritis, rheumatism, muscle aches, constipation, indigestion, vomiting, hypertension, dementia, and fever [3]. Additionally, recent research has highlighted the therapeutic effects of ginger on a variety of conditions, including osteoarthritis [4], musculoskeletal disorders [5], nausea and vomiting [6], motion sickness [7], migraine [5], cancer [8], Hyperlipidaemia and Hyperglycaemia. In addition, many illnesses, including cardiovascular disease, can be controlled with ginger [9]. The antioxidant properties of ginger are enhanced by the presence of phenolic and flavonoid compounds [10]. Many tribes use the fragrant Zingiberaceae plant as sweetmeats [11]. Ginger is frequently used as a seasoning and in foods like gingerbread and speculoos as well as drinks like gingerale. Its rhizomes contain several pungent compounds [12]. Gingerol is one of ginger's most potent flavorings. Shogaols and