Page 179 - Pharmacognosy 2 PG303

Pharmacognosy-2 (PG303) Level 2 Clinical Pharmacy-Pharm D

Microscopical Characters
Cortex, of isodiametric, thin-walled parenchyma cells packed with starch

granules, and showing scattered secretion cells with suberized walls and yellowish-
brown oleo-resinous content, and scattered bundles of the leaf-traces accompanied
by fibers, endodermis, of pale brown, thin-walled cells with suberized radial walls,
stele, with parenchymatous ground tissue, numerous yellow oleoresin secretion
cells and numerous scattered, closed, collateral vascular bundles with non-lignified,
reticulate, scalariform, and spiral vessels, often accompanied by narrow cells,
containing a dark brown pigment, and supported by thin-walled fibers with wide
lumen, small oblique slit-like pits, and lignified middle lamella; some of these
fibers being septate.

Powder
Powdered Ginger is yellowish white, having an agreeable aromatic odor and

an agreeable aromatic pungent taste. Microscopically, it is characterized by:
1. Numerous fragments of thin-walled parenchyma containing starch granules.
2. Fragment of thin-walled septate fibers with oblique slit-like pits.
3. Fragments of non-lignified scalariform, reticulate and spiral vessels,
sometimes accompanied by dark pigment cells.
4. Yellowish-brown oleo-resin masses, free or in cells.
5. Numerous starch granules simple, flat, oval, oblong with terminal
protuberance in which the eccentric hilum is situated, 15-30 microns long,
10-25 microns wide, 6-12 microns thick, with somewhat marked fine
transverse striations.
6. Absence of sclerides and calcium oxalate.

Constituents
Ginger contains from I to 3 per cent. of volatile oil to which its aroma is due,

from 0.5 to 1.5 per cent of a viscid oily resinous liquid known as Gingerol to which
its pungency is due, resin, and starch.

Gingerol is soluble in ether and other fat solvents. It consists of several
homologous phenols which are destroyed by boiling with dilute alkalis and losing
their pungency.

Uses
Ginger is largely used as a condiment, and medicinally as a carminative and

aromatic stimulant.

136