FERZINGER™The most bioactive ginger by a unique fermentation process

Info and scientific background

What is Ferzinger™?

Ferzinger™ contains bioactive ginger. It’s produced by fermenting ginger with Aspergillus oryzae. Ginger is the common name for the root of Zingiber officinale Roscoe, a spice traditionally used in both Traditional Chinese Medicine and Ayurveda. The most valuable part of ginger is the root. Ginger contains many bioactive compounds, including 6-gingerol, 6-shogaol, and 6-paradol.

Why ferment ginger?

During drying, a part of 6-gingerol is converted to the more active form 6-shogaol, a compound found in very low concentrations in fresh ginger.

The fermentation process of ginger with Aspergillus oryzae triples the content of 6-shogaol compared to non-fermented ginger powder. There is also a partial conversion to 6-paradol, the stable bioactive metabo-lite of 6-shogaol. This end metabolite offers the greatest health potential of all three compounds.

Difference in active substances before and after fermentation

Thanks to the special fermentation process, the active substances are made more readily available to the body so that we can rightly speak of a very powerful ginger preparation. Ferzinger™ or Ginger Koji Powder also contains enzymes (α-amylase and protease) that support digestion.

Ginger chips Fermentation GINGER KOJI POWDER

Improving cold sensitivity & preventing inflammationMore powerful & efficient than non-fermented ginger powderRich in enzymes

00.0

0.3

0.6

6-gingerol (5.67 mg/g)

Before fermentation After fermentation

6-shogaol(0.46 mg/g)

10 20Time (min.) Time (min.)

Abs. at

280n

m

30 40 00.0

0.3

0.6 6-gingerol(3.50 mg/g)

6-shogaol(1.20 mg/g)

10 20 30 40

Manufacturing process

Protease activity: positive a-amylase activity: positive 6-Shogaol content: increase

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Science

Recent animal studies show how fermented ginger can actually change the structure of the gastrointestinal tract and improvements were seen in their intestinal villus height and cellular structure. Fermented ginger improved the absorption of nutrients and even supported a normal inflammatory response.

A small study with Ginger Koji Powder or GKP (Ferzinger™) also shows that fermented ginger causes a recovery of body temperature in women with cold sensitivity or cold intolerance.

Ginger in general can be used for many applications (see health benefits).

Why choose for Ferzinger™?

• Contains gingerols in their best-absorbed form such as 6-shogaol & 6-paradol

• Smaller polyphenols by fermentation ➝ effective substances that prevent inflammation • More powerful & efficient than non-fermented ginger• Contains enzymes that support digestion

Health Benefits

• Antioxidant ➝ the level of GSH increases, and the level of ROS decreases• Improving cold sensitivity ➝ hyperthermic effect of ginger • Preventing gastrointestinal complaints• Reducing arthritic pain• Anti-hyperglycaemic properties • Anti-platelet aggregation effects • Improving brain function• Relieving migraine• Relieving cough and cold• Neuroprotective effect• Relieving morning sickness and menstrual symptoms

FORM DOSAGE USE

Powder 250 - 500 mg/day Nutritional supplements and functional food

References are available upon request.

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0

(*p<0.05) (*p<0.05 - **p<0.01)

-1

3

2

1

0

6

5

4 Ginger

Recovery of body temperature in women with cold sensitivity

After ingestion of Ginger Koji Powder

Placebo

105 2015Time (min)

ΔTem

p. (°C)

25 30

**

0

GKP

Placebo

105 2015Time (min)

Start 15 min 30 min

25 30

* *