Shell ginger contains 34 times more polyphenols than red wine, which makes our JIPANG Ginger lifesaver supplement. The compounds in the polyphenols act like anti-inflammatory agents that stop the growth of inflammatory cells that cause inflammation. When the amount of polyphenols is increased, this makes the body’s inflammatory response to particle exposure much more effective. These same compounds also protect us from other health problems, like cardiovascular disease and cancer. They help keep us out of danger since they limit the growth of many of the carcinogens that are usually involved in cancer cells’ growth. This is why polyphenol intake is said to be an important component of a healthy diet.

Focusing on the traditional fermentation technique, we fermented Shell Ginger with the fungus “Aspergillus niger”. So, we discovered that some phytochemicals were significantly increased. We don’t know exactly how the many phytochemicals such as polyphenols, terpenoids, kava pyrones, phenylpropanoids, sterols, etc. are absorbed in the intestine.

For example, polyphenol here is 8000 types, and their absorption rates from the intestinal tract are all different. In general, its absorption rate is generally not high. The absorption rate of flavanol, chalcone, and isoflavone is about 5 to 30%. As the amount of these polyphenols increases due to fermentation, the amount of polyphenols in the blood also increases. So the anti-obesity, anti-oxidant, anti-glycation, anti-platelet, osteogenic, and neuraminidase inhibitory activities are enhanced.

Shell ginger also contains carotenoids. Carotenoids have a low absorption rate of 0.1% to a few%, but if you eat a lot of them, most of them will be taken into the body in proportion to the amount you eat. Although still in the research stage, some carotenoids in shell ginger are significantly increased by fermentation. Carotenoids have various health-promoting effects similar to polyphenols.

However, there should be beneficial enzymes and nutrients that are destroyed by fermentation. For example, curcumin in turmeric exhibits a liver function-improving effect. But curcumin must be metabolized to tetradehydrocurcumin by a special enzyme to exert its effect. If the enzyme is destroyed, curcumin is useless. (Please don’t worry. This enzyme is not decomposed by fermentation because it exists in the epithelial cells in the intestine. I just write an example.)