Synergic anti-oxidant efficiency of ginger and green tea phytomolecular complex

Phytochemicals are natural compounds widely distributed in the plant sources. A plant food is an emerging sector to heal the human systems through its phytochemical composition. The interactions of the molecules in the ginger and green tea extracts have the tendency to change the functional property in terms of synergism towards antioxidant activity.In this research study, an understanding about anti-oxidant efficiency of ginger and green tea phytomolecules was analysed individually and in combination to reveal the synergic effect of the beverage. The result of the study has revealed that, the combination of ginger‒green tea complex has positive synergic effect and its consumption can improve health.

Author(s): Selvakumar K*, Sunil Kumar A, Aiswarya Gandhi R and Geetha M

Abstract | PDF

Share This Article