Plant of the genus () have primarily distributed in subtropical and tropical Asia, South America and Africa. The species of this genus have been widely used as food and in folk with a long history for treating various diseases. Reports related to the phytochemistry and phytochemistry of species are numerous, but articles on the summary of the genus remain scarce. This review aims at presenting comprehensive information about the genus and providing a reference for the future application by systematically reviewing the literature from 1981 to 2020. Currently, a total of 447 phytochemical constituents have been isolated and identified from this genus, in which volatile oils, diarylheptanoids, gingerols, flavonoids and terpenoids are the major components. Gingerols, which are the main functional components, are the spicy and aromatic ingredients in the species. Extracts and single compounds from plants have been discovered to possess numerous biological functions, such as anti-inflammatory, anticancer, antimicrobial, larvicidal, antioxidant and hypoglycemic activities. This review provides new insights into the ethnomedicine, phytochemistry and pharmacology of the genus and brings to the forefront key findings on the functional components of this genus in food and pharmaceutical industries.
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| http://dx.doi.org/10.3390/molecules27092826 | DOI Listing |
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