Turmeric and Ginger as Health Protective Food Sources - An Integrative Review

dc.contributor.author	Jayathilake, P.A.L.
dc.contributor.author	Jayasinghe, M. A.
dc.contributor.author	Walpita, J.
dc.contributor.author	Dilani, K.P.R.I.
dc.date.accessioned	2022-03-15T04:11:44Z
dc.date.available	2022-03-15T04:11:44Z
dc.date.issued	2021
dc.description.abstract	Most of the medicinal plants utilized in traditional medicine are spices. Majority of those spices are widely used for aroma, flavour and colour in cuisine though they behave as appetizers, digestives, preventives and aphrodisiacs. Their antimicrobial properties are in a broad spectrum that provides a considerable immunity development within the human body. This review summarizes the beneficial characteristics of major active constituents in turmeric and ginger and their presumed pharmacological potential to safeguard human health. Keywords: Turmeric, Ginger, Curcumin, Human health, Active Ingredients, Nanotechnology	en_US
dc.identifier.citation	Jayathilake, P.A.L., et al.(2021). Turmeric and Ginger as Health Protective Food Sources - An Integrative Review, Vidyodaya Journal of Science 24 No. 02 (2021) 7-26	en_US
dc.identifier.doi	https://doi.org/10.31357/vjs.v24i02.5405	en_US
dc.identifier.uri	http://dr.lib.sjp.ac.lk/handle/123456789/10592
dc.language.iso	en	en_US
dc.publisher	Faculty of Applied Sciences, University of Sri Jayewardenepura	en_US
dc.title	Turmeric and Ginger as Health Protective Food Sources - An Integrative Review	en_US
dc.type	Article	en_US

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