**1. Introduction**

Ginger (*Zingiber officinale* Rosc.) is a member of the Zingiberaceae family. Ginger is native to Southeast Asia and is used in many nations as a spice and condiment to give flavor to cuisine. In addition, ginger rhizome has been utilized in traditional herbal medicine [1]. The pharmacological potential of ginger is ascribed to its rich phytochemistry [2]. Jolad et al. classify fresh ginger into two broad categories: volatiles and non-volatiles. Sesquiterpene and monoterpenoid hydrocarbons are volatiles that give ginger its distinctive scent and flavor. In contrast, non-volatile pungent chemicals include gingerols, shogaols, paradols, and zingerone [3]. The health advantages of ginger are attributed primarily to its phenolic components, such as gingerols and shogaols. Ginger offers many biological actions, including antioxidant, anti-inflammatory, anticancer, renoprotective impact, antinausea, and antiemetic properties, according to accumulated research.
