Uncovering Insights Into the Bio-Efficiency of Zingiber Officinale Roscoe: Understanding Components That Contribute Significantly to Ginger’s Anti-inflammatory and Antioxidant Potential in Relationship With Modern Drying Methods

This study investigates the effects of two (2) modern food drying procedures on the bioactive ability of ginger and also unlock the active ingredients responsible for their bioactivities, in an effort to uncover the interesting antioxidant and anti-inflammatory activities of ginger. These active ingredients can be the key to the development of affordable, risk-free, and efficient anti-inflammatory and anti-oxidant drugs in the future. To achieve these, the study used a diverse approach that includes in vitro metabolic research, in silico protein-ligand interactions, toxicity assessments, and molecular dynamics simulations. Results reveal that the antioxidant activity of freeze-dried ginger (FD-G) was higher than that of oven-dried ginger (OD-G). Notably, in silico analyses showed that the main chemical constituents FD-1, OD-5, and OD-7 were responsible for ginger's bioactivity by virtue of their binding affinity, structural stability, and conformational potential to the protein complex. In general, the findings could imply that dried ginger has the ability to enhance the anti-inflammatory and antioxidant activities of ginger by 12.90-17.91% and 4-11.2%, respectively, when compared to the usual drugs Vitamin C and Aspirin.