Đumbir (Zingiber officinale) je začin koji potiče iz Azije i koristi se vekovima u azijskoj kuhinji. Ima dugu istoriju upotrebe u tradicionalnoj medicini za poboljšanje digestije i kao lek protiv upale grla. Glavni aktivni sastojci đumbira su gingeroli, shogaoli i zingeron koji ispoljavaju snažna antioksidativna i protivupalna dejstva. Brojne studije ukazuju da ovi

1. Zingiber officinale,
fam. Zingiberaceae
Djumbir

2. Zingiber officinale, fam. Zingiberaceae
Djumbir
• 5 manje poznatih činjenica o đumbiru
• Postoji oko 1300 vrsta đumbira – većina se koristi u medicinske svrhe a većina njih ima aromatične i egzotične
cvetove. Ima ih u Kini, Indiji i zapadnoj Africi a đumbir je bio jedan od prvih orijentalnih začina, koji je došao u
Grčku i Rimsko carstvo.
• Đumbir je prisutan na kulinarskoj sceni već vekovima – tradicionalna kineska medicina ga koristi već hiljadama
godina i posebno ističu njegovu važnost za digestivni trakt. U srednjem veku u Evropi se za pola kilograma
đumbira mogla dobiti jedna ovca. I u Engleskoj je bio veoma popularan, pa su nastali i čuveni kolačići od
đumbira, koje rado jedemo i kod nas u vreme zimskih praznika.
• U kulinarstvu se đumbir koristi u čak 7 oblika – svež, sušen, kiseljeni, kandirani, konzerviran, u prahu i u obliku
ulja đumbira. Možda najinteresantniji je kiseljeni jer se farba u jarko pink boju i služi u Japanu uz suši a u Indiji
uz ostalo povrće kao salata.
• Medicinska upotreba – tradicionalno se koristio za smanjenje mučnine i dobro varenje. Ima snažno antiupalno,
antimikotičko i antifungalno dejstvo. Takođe je i dobar antioksidant a pomaže i kod umanjenja menstrualnih
bolova (topla voda, malo đumbira i kašičica meda). Ipak, nama je verovatno najpoznatiji kao najvažniji prirodni
lek protiv upale grla, za brži oporavak kod prehlada i gripa i podizanje imuniteta.
• Čistač nepca – u Japanu između konzumiranja dve vrste sušija, obično se uzima zakiseljeni đumbir. Njegov
specifičan ali jak ukus taman pročisti nepca i daje vam mogućnost da ponovo uživate u sledećoj vrsti morske
ribe koje stiže na vaš tanjir.
• https://samoobrazovanje.rs/djumbir/

3. Zingiber officinale, fam. Zingiberaceae
Djumbir
• Đumbir (Zingiber officinale) je ljutkasti začin koji potiče iz iste porodice kao i kardamom i kurkuma.
Vekovima se koristi u azijskoj hrani.
• Istorija đumbira poznata je više od 5000 godina, kada su ga Indijanci i stari Kinezi smatrali tonizirajućim
korenom za sve bolesti. Iako đumbir potiče iz jugoistočne Azije, ima dugu istoriju uzgajanja u drugim
zemljama.
• Rano je iz Indije izvezen u Stari Rim. Rimljani su ga intezivno koristili, ali je gotovo nestao sa kuhinjskih
polica kada je palo Rimsko carstvo. Nakon sloma Rimskog carstva, Arapi su preuzeli kontrolu nad trgovinom
začina sa Istoka. Đumbir je postao prilično skup kao i mnogi drugi začini. U srednjovekovnom dobu obično
se uvozio u izvornom obliku i koristio se za izradu slatkiša.
• Đumbir je roba kojom se trguje duže od većine začina. Ali na svoje je došao tokom 13. i 14. veka. Kada su
Arapi putovali u Afriku i Zanzibar, posadili su rizome šireći tako uzgoj ove biljke. Danas se đumbir može naći
u bilo kojoj prodavnici za ne tako velike pare, ali je još u 14. veku kilogram đumbira imao vrednost jednaku
vrednosti cele žive ovce.
• Takođe je postao popularan začin na Karibima gde se mogao lako uzgajati. U 15. veku đumbir se nosio po
brodovima, što je verovatno način na koji je uveden na Karibe i Afriku.
• Španski konkvistadori su uneli đumbir u Novi svet tako da su karipske zemlje poput Jamajke i Brazila počele
da trguju đumbirom. Đumbir se čak koristio za ublažavanje nadimanja i za aromatizovanje njihove hrane.
Neka plemena i šumari koristili su đumbir u svojim oblogama.
• Danas se đumbir gaji u tropskim predelima.
• https://benu.rs/clanci-saveti/clanci/dumbir-zacin-orijenta?parentTopicId=2#

4. Zingiber officinale, fam. Zingiberaceae
Djumbir
• više od 100 bioaktvinih jedinjenja,
• vitamina
• i minerala (vit.B6 , vit. C , Mg, Na, Ca)
• Gingerol je najvažniji aktivni princip djumbira,
• veoma jak antioksidans i antiflogistik.
• Gingerol:

5. Zingiber officinale, fam. Zingiberaceae
Djumbir
• Chemical constituents of ginger rhizomes include:
• volatiles (camphene, β-phellandrene, curcumene, cineole, geranyl
acetate, terpineol, borneol, geraniol, limonene, β-elemene,
zingiberol, linalool, α-zingiberene, β-sesquiphellandrene, β-
bisabolene, zingiberenol and α-Farnesene)
• and non-volatile pungent phytochemicals consisting
• of the biologically active components, gingerols, shogaols, paradols
• and zingerone

6. Zingiber officinale, fam. Zingiberaceae
Djumbir
• Chemical constituents of ginger rhizomes include:
• volatiles (camphene, β-phellandrene, curcumene, cineole, geranyl
acetate, terpineol, borneol, geraniol, limonene, β-elemene,
zingiberol, linalool, α-zingiberene, β-sesquiphellandrene, β-
bisabolene, zingiberenol and α-Farnesene)
• and non-volatile pungent phytochemicals consisting
• of the biologically active components, gingerols, shogaols, paradols
• and zingerone

7. Zingiber officinale, fam. Zingiberaceae
Djumbir
• gingerol,
shogaol and
paradol that
exhibit
antioxidant,
anti-tumor and
anti-
inflammatory
properties.

8. Zingiber officinale, fam. Zingiberaceae
Djumbir
• Both gingerols and shogaols exhibit a host of biological activities, ranging
from
• anticancer,
• anti-oxidant,
• antimicrobial,
• anti-inflammatory
• and anti-allergic to various central nervous system activities.
• 6 gingerol (1-[4’-hydroxy-3’-methoxyphenyl]-5-hydroxy-3-decanone)

9. • Dugasani S, Pichika MR, Nadarajah VD, Balijepalli MK, Tandra S,
Korlakunta JN. Comparative antioxidant and anti-inflammatory
effects of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-shogaol. J
Ethnopharmacol. 2010 Feb 3;127(2):515-20. doi:
10.1016/j.jep.2009.10.004. Epub 2009 Oct 13. PMID: 19833188.
• Conclusions: 6-Shogaol has exhibited the most potent antioxidant
and anti-inflammatory properties which can be attributed to the
presence of alpha,beta-unsaturated ketone moiety. The carbon
chain length has also played a significant role in making 10-gingerol
as the most potent among all the gingerols. This study justifies the use
of dry ginger in traditional systems of medicine.
Zingiber officinale, fam. Zingiberaceae
Djumbir

10. Zingiber officinale, fam. Zingiberaceae
Djumbir
• Test-tube research demonstrates that ginger extract has antiviral effects
against avian influenza, RSV, and feline calicivirus (FCV), which is
comparable to human norovirus
• Additionally, specific compounds in ginger, such as gingerols and
zingerone, have been found to inhibit viral replication and prevent
viruses from entering host cells.

11. Zingiber officinale, fam. Zingiberaceae
Djumbir
• Phytochemical 6-Gingerol -A promising Drug of choice for COVID-19
• Finally, 6-gingerol proves anti-viral efficiency against SARS CoV-2 by showing
the highest binding affinity and interaction with multiple targets of COVID-19
including Viral proteases, RNA binding protein, Spike protein. DFT study finally
evidences the reason behind the highest binding affinity between 6-gingerol and
COVID-19 protein targets.
• https://www.researchgate.net/publication/340790291_Phytochemical_6-
Gingerol_-A_promising_Drug_of_choice_for_COVID-19

12. Zingiber officinale, fam. Zingiberaceae
Djumbir
Activity of phytochemical constituents of black pepper, ginger, and garlic
against coronavirus (COVID-19): An in silico approach
CONCLUSION: The chemical constituents from pepper such as
Piperdardiine, Piperanine, and from ginger like 8-Gingerol, 10-Gingerol are
significantly active against COVID-19 which are useful for further
development.
https://www.ijhas.in/article.asp?issn=2278-
344X;year=2020;volume=9;issue=5;spage=43;epage=50;aulast=Rajagopal

13. Djumbir
• Pharmacoinformatics and hypothetical studies on allicin, curcumin, and gingerol as
potential candidates against COVID-19-associated proteases
• Medicinal plants have been known to provide the essential raw material for the majority of antiviral
drugs. This study demonstrated the putative inhibitory potential of curcumin, allicin, and gingerol
towards cathepsin K, COVID-19 main protease, and SARS-CoV 3 C-like protease.
• The pharmacokinetic properties were predicted through the SwissADME server while the
corresponding binding affinity of the selected phytocompounds towards the proteins was computed
using PyRx-Python Prescription 0.8 and the binding free energy were computed based on
conventional molecular dynamics using LARMD server. The ADMET properties revealed all the
drugs possess drug-like properties. Curcumin has the highest binding affinities with all the selected
proteases while allicin has the lowest binding affinities towards the proteases.
• Moreover, it was observed that curcumin exhibited the highest binding free energy of
−17.90 ± 0.23, −18.21 ± 0.25, and −9.67 ± 0.08 kcal/mol for Cathepsin K, COVID-19 main protease,
and SARS-CoV 3 C-like protease, respectively.
• Based on the activities of the phytocompounds against coronavirus target proteases involved in the
viral entry as evident from the results, the study, therefore, suggests that these phytocompounds
could be valuable for the development of drugs useful for the prevention of coronavirus entry and
replication.
• https://www.tandfonline.com/doi/full/10.1080/07391102.2020.1813630

14. • Allicin(i), cucurmin(ii), gingerol (iii)
• Conclusion
• The pharmacokinetics and toxicity study showed that all the selected compounds had good
drug-likeness and could induce minimal toxicity in humans. It is evident from the molecular
docking analysis that the selected compounds had favorable binding affinities towards the
proteases with curcumin having the highest binding scores. Further experimental studies are
therefore recommended to prove the efficacy of these phytocompounds against the entry
and replication of coronavirus.

15. Djumbir

16. OES
• Essential Oils as Antiviral Agents, Potential of Essential Oils to Treat SARS-CoV-2
Infection: An In-Silico Investigation
• Conclusions
• A molecular docking analysis was carried out using 171 essential oil components
with the SARS-CoV-2 main protease (SARS-CoV-2 Mpro), SARS-CoV-2
endoribonucleoase (SARS-CoV-2 Nsp15/NendoU), SARS-CoV-2 ADP-ribose-1″-
phosphatase (SARS-CoV-2 ADRP), SARS-CoV-2 RNA-dependent RNA polymerase
(SARS-CoV-2 RdRp), the binding domain of the SARS-CoV-2 spike protein (SARS-
CoV-2 rS), and human angiotensin-converting enzyme (hACE2).
• The best docking ligands for the SARS-CoV target proteins were (E,E)-α-
farnesene, (E)-β-farnesene, and (E,E)-farnesol.
• The docking energies were relatively weak, however, and are unlikely to interact
with the virus targets. However, essential oil components may act synergistically,
essential oils may potentiate other antiviral agents, or they may provide some relief
of COVID-19 symptoms.
• https://www.mdpi.com/1422-0067/21/10/3426/htm

17. Djumbir
• Karuppiah P, Rajaram S. Antibacterial effect of Allium sativum cloves and Zingiber
officinale rhizomes against multiple-drug resistant clinical pathogens.
• Methods: The cloves of garlic and rhizomes of ginger were extracted with 95% (v/v)
ethanol. The ethanolic extracts were subjected to antibacterial sensitivity test against
clinical pathogens.
• Results: Anti-bacterial potentials of the extracts of two crude garlic cloves and ginger
rhizomes were tested against five gram negative and two gram positive multi-drug resistant
bacteria isolates. All the bacterial isolates were susceptible to crude extracts of both plants
extracts. Except Enterobacter sp. and Klebsiella sp., all other isolates were susceptible
when subjected to ethanolic extracts of garlic and ginger. The highest inhibition zone was
observed with garlic (19.45 mm) against Pseudomonas aeruginosa (P. aeruginosa). The
minimal inhibitory concentration was as low as 67.00 µg/mL against P. aeruginosa.
• https://pubmed.ncbi.nlm.nih.gov/23569978/

18. Djumbir
• Čaj od đumbira
• Manji neoljušteni komad svežeg đumbira iseći na komadiće (za jači
ukus izrendajte đumbir) i preliti sa 2,5 dl vode. Prokuvati, a zatim
procediti. Čaj mozete piti vruć ili sačekati da se ohladi. Najbolje ga je
piti ujutro na prazan stomak, pola sata pre jela i u toku dana između
obroka. Za još efikasnije delovanje, dodajte u čaj kašičicu meda i sok
limuna.

19. Djumbir
• Domaće bombone sa đumbirom
• Potrebno je:
• • 10 dkg korena đumbira
• 2 šoljice smeđeg šećera (Nikako nemojte koristiti običan, rafinisani
šećer, jer on smanjuje kvalitet slatkiša)
• 3 dcl vode
• Priprema:
• Ogulite đumbir. Narežite ga na tanke tračice. Stavite vodu da provri,
dodajte joj šećer i narezani đumbir i mešajte na vatri dok voda ne ispari i
dok se šećer ne uhvati za komade đumbira. Još topli đumbir uvaljajte u
malo šećera.

20. Djumbir
• Domaći napitak sa đumbirom
• Sastojci:
• 2 ccela limuna isečena
• 1 đumbir oljušten i iseckan
• 3 kafene kašičice smeđeg šećera
• 2l ključale vode
• 2 grančice mente
• Priprema:
• Limun, đumbir i šećer staviti u vatrostalni sud. Preliti ključalom vodom i
ostaviti da se rashladi do sobne temperature. Dodati još malo smeđeg šećera i
ostaviti u frižider. Servirati sa ledom i mentom.

21. Zingiber officinale, fam. Zingiberaceae
Djumbir
• Osobe koje imaju problema sa zgršavanjem krvi, ili su na
antiokagulantnoj terapiji, ili koriste analgetike tipa NSAIL ili samu
acetilsalicilnu kiselinu treba da izbegavaju djumbir. Oprez kod onih
koji su na terapiji insulinom i beta-blokerima (moguće interakcije).

22. Zingiber officinale,
fam. Zingiberaceae
Djumbir

23. Zingiber officinale, fam. Zingiberaceae
Djumbir