Ginger And Its Constituents Role in Prevention and Treatment of Gastrointestinal Cancer

One of the most prevalent cancers worldwide is gastrointestinal (GI) cancer, which affects several digestive system organs. Some of these tumours have extremely high incidence and fatality rates. Even though a wide range of chemotherapeutic medicines have been developed in recent decades to treat gastrointestinal cancer, the majority of them are highly costly and have undesirable side effects. Consequently, the safe and reasonably priced substances that come from natural sources are required. One of the most often used natural remedies for nausea, dysentery, indigestion, flatulence, diarrhoea, loss of appetite, infections, cough, and bronchitis is ginger (Zingiber officinale). According to experimental research, 6-gingerol and 6-shogaol, two of ginger’s active ingredients, have anticancer properties against GI cancer. Ginger’s potential to influence several signalling molecules, including NF-κB, STAT3, MAPK, PI3K, ERK1/2, Akt, TNF-α, COX-2, cyclin D1, cdk, MMP-9, survivin, cIAP-1, XIAP, Bcl-2, caspases, and other cell growth regulating proteins, is thought to be responsible for its anticancer properties. The findings supporting the chemopreventive and chemotherapeutic potential of ginger extract and its active ingredients have been outlined in this review utilising in vitro experiments, animal models, and human subjects.