ORYZA OIL & FAT CHEMICAL CO.,BLACK GINGER EXTRACT
Dietary ingredient for improvement ofcold hands and feet and swelling,
tonics, aphrodisiac, anti-obesity, antiinflammation and cosmetics■

BLACK GINGER EXTRACT-P(Powder, Food Grade)■

BLACK GINGER EXTRACT-WSP(Water-soluble Powder, Food Grade)■

BLACK GINGER EXTRACT-PC(Powder, Cosmetic Grade)■

BLACK GINGER EXTRACT-WSPC(Water-soluble Powder, Cosmetic Grade)■

BLACK GINGER EXTRACT-LC(Liquid, Cosmetic Grade)

ORYZA OIL & FAT CHEMICAL CO.,ver. 1.0 SJ

BLACK GINGER EXTRACT ver. 1.0SJ

BLACK GINGER EXTRACT
Dietary ingredient for improvement ofcold hands and feet and swelling, tonics,
aphrodisiac, anti-obesity

1. Introduction[What is Black Ginger]
Black Ginger, a plant of the genus Zingiberaceae Kaempferia, commonly grows in thetropical Asia. Scientifically, it is known as Kaempferia parviflora, in Japan it is commonlyreferred as “black turmeric” or “black ginger”. Meanwhile, it is known as Krachai Dam in its
country of origin, Thailand. Traditionally, Black Ginger is known as an energy enhancer withexcellent tonic effect.

Fig. 1 Rhizome of Black Ginger, above the ground & under the ground[Food uses of Black Ginger]
In South East Asia region, especially in Thailand, people drink tea boiled from sliced black
ginger as well as alcohol soaked with black ginger. Alternatively, black ginger is commonlyused a folk medicine for energy enhancement, and relief of gastrointestinal complaints. In
conjunction with the “one village one product” campaign raised by the Thailand government,
black ginger has been promoted as healthcare food to increase awareness among the public.

2. Functional Components of Black Ginger Extract
Black Ginger is loaded with flavonoids particularly with high content ofpolymethoxtflavone among all the flavonoids. In collaboration with Kyoto Pharmaceutical

BLACK GINGER EXTRACT ver. 1.0SJ

University, 8 variance of polymethoxyflavone were identified in Black Ginger Extract withthe highest content of 5,7-dimethoxyflavone present. (Fig. 2)

5,7-dimethoxyflavone

Ide n tifie d Con stitu e n ts

Bone Structure of Flavone

su bstitu tion al grou ps
357

5 - h ydroxy- 7 - me th oxyf lavon e

OH

OMe

5,7-dimethoxyflavone

OMe

OMe

OH

OMe

OMe

OMe

O Me

OH

OMe

O Me

OMe

OMe

OMe

OMe

（ Spe c ific ation c ompou n d）
5 - h ydroxy- 3 ,7 - dime th o xyflavon e

O Me

4 ',5 ,7 - trime th oxyflavon e
5 - h ydroxy- 3 ,7 ,4 '- trime th oxyflavon eO Me

3 ',4 ',5 ,7 - te trame th oxyf lavon e3'4'

5 - h ydroxy- 3 ,7 ,3 ',4 ' - te trame th oxyflavon e

O Me

OH

OMe

OMe

OMe

3 ,5 ,7 ,3 ',4 ' - pe n tame th oxyf lavo n e

OMe

OMe

OMe

OMe

OMe

Fig. 2 Chemical structures of polymethoxyflavones in Black Ginger Extract.
Oryza Oil & Fat Chemical Co., Ltd. with its very own cutting edge technology in theextraction and purification of unique natural products, successfully developed Black Ginger
Extract, a Thai origin raw material. Findings from human clinical trials reported that Black
Ginger Extract improves peripheral blood circulation and peripheral vasculature. Black
Ginger Extract, is a functional food ingredients with blood circulation enhancing effect andrelief of edema.
In this brochure, we shall introduce various health promoting effect of Black Ginger
Extract such as anti-inflammatory effect, aphrodisiac effect, prevention of metabolic
syndrome (anti-obesity and anti-diabetes) and etc .

3. Functional Effects of Black Ginger Extract(1) Improve Peripheral Blood Circulation and Relieves Edema

BLACK GINGER EXTRACT ver. 1.0SJ

Cold extremities (or Raynaud’s phenomenon) is a condition where the hands and feet isfeeling cold due to poor blood circulation to the extremities. Statistically, there is 1 in every 2
women and 1 in every 4 men is suffering from cold extremities.
Healthy blood circulation is important in the maintenance of homeostatic condition of ourbody (e.g. temperature and pH). Poor blood circulation to the extremities result in a lower
temperature of the limbs, condition may worsen when outside temperature is lowered andvasoconstriction further reduced capillary circulation and oxygen supply to extremities
causing painful sensation.
Edema is a swelling condition due to accumulation of interstitial fluid underneath the skin.
Changes in the water retaining properties of tissues themselves, excessive intake of salt in thediet are major causes of edema. Other miscellaneous factors include remain sitting or
standing in the same position for long time may contribute to edema.
Based on the above, improving peripheral blood circulation and peripheral vasculature isessential in the relief of cold extremities and edema.
1)

Human Clinical Trial

A human clinical trial was conducted to examine the effect of Black Ginger Extract on
peripheral blood circulation. In the trial, Black Ginger Extract-P (150mg/day) was given to
14 test subjects ad libitum in single dose and continuous intake for 1 week. Peripheral blood
circulation and peripheral vasculature (shape and arrangement of blood vessels) as well as
blood pressure was monitored before and after ingestion of Black Ginger Extract-P.
Trial Protocol:
Test subjects:
Test sample:

8 healthy males (aged 24-59), 6 healthy females (aged 26-48)
Black Ginger Extract-P (contains >2.5% of 5,7-dimethoxyflavone;>10% of total flavonoids )Dosage:150mg/day
Test duration:
Single dose and 1 week continuous intake
Analysis parameter:
Blood pressure (Terumo Digital BP Monitor)
Peripheral Blood Circulation (Blood Circulation checker)
Peripheral Vasculature (Blood Vessel Monitor)

A Blood Circulation Checker

A Blood Vessel Monitor

As shown in Fig. 3 and Table. 1, peripheral blood circulation of test subjects improved 1
hour after oral administration of Black Ginger Extract-P 150mg. In addition, Table 2

BLACK GINGER EXTRACT ver. 1.0SJ

illustrated that peripheral blood circulation improved 57.1% and 50.0% after 1 hour and 1
week continuous intake of Black Ginger Extract-P 150mg respectively.

Score of peripheral blood circulation

WorsenImprove

1 hour later

Before1 week later

Fig. 3 Effect of Black Ginger Extract-P on Peripheral Blood Circulation(n=14, Mean ±SE)
Table 1.

Readings of Peripheral Blood Flow condition

ResultA+

Digitalisation

0

Assessment

Table 2.

B+ B+X

B

BX

C+

C

B- B-X C-

E+

E

D+

D

D-

E- F/F- G/G-

0.5 1 1.5 2.5Excellent condition

A

A-

3

3.5

4.5

5

5.5

7

7.5

8

8.5

9

9.5 10 10.5
Low condition

6

6.5

Improvement of Peripheral Blood Flow (Red indicated improvement against
initial, refer to table 1, n=14)
Test Subjects
A
B
C
D
E
F
G
H
I
J
K
L
M
N
Improvementrate（%）

Initial
C
BB
AB+X
BC+
B+
CA
A
C
B+
A-

Results
1 hour later
C+
B+X
B+
C+
B+X
B+
AA
BB+X
AAB+
A-

1 week later
B
B+
B+
B
BX
B
AA
E
A
AB+
B+X
A-

-

57.1

50.0

BLACK GINGER EXTRACT ver. 1.0SJ

Meanwhile, peripheral vasculature (disposition and arrangement of blood vessels) was
observed to return to its normal arrangement from a deformed state. (Fig. 4).

Fig. 4 Effect of Black Ginger Extract-P on Peripheral Vasculature

Furthermore, both systolic and diastolic blood pressure of test subjects was regulated tonormal range 1 hour after single dose oral administration of Black Ginger Extract-P 150mg(Table 3, Fig. 5). Systolic BP was significantly reduced 2 hours after the single dose oral
administration (P<0.05) and the blood pressure regulation effect was maintained for 2 hours.

Table 3. Effect of Black Ginger Extract-P on Blood Pressure (BP reading, n=14)
Subjects
Male
A
B
C
D
E
F
G
H
FemaleI
J
K
L
M
N
AverageSE

1H post administration 2H post administration After 1W administration
BeforeSystolic Diastolic Systolic Diastolic Systolic Diastolic Systolic Diastolic

117
149
101
137
121
126
107
133

69
101
62
102
63
96
72
80

124
141
109
133
112
120
119
125

70
90
70
90
63
83
65
83

115
145
108
120
106
121
113
116

65
97
60
94
63
91
74
78

106
144
109
130
112
120
110
132

75
98
74
98
66
88
69
87

133
99
126
135
117
105

82
66
57
81
73
71

149
97
113
97
105
106

94
67
63
76
63
68

155
95
122
109
101
107

92
62
65
85
58
73

109
128
116
104
104

68
76
66
73
68

121.9

76.8

117.9

74.6

116.6

75.5

117.2

77.4

4.0

3.8

4.2

3.0

4.3

3.7

3.4

3.1

57.1

50.0

71.4

57.1

61.5

38.5

Improvement Rate（％）

BLACK GINGER EXTRACT ver. 1.0SJ
systolic BP

Diastolic BP

Blood Pressure (mmHg)
Before 1 H later 2 H later

Fig. 5

1 W later

Effect of Black Ginger Extract-P on Blood Pressure (n=13~14, Mean ± SE,*: P<0.05)

Questionnaire survey was conducted to evaluate the subjective comments of test subjects.
Most responded that symptoms of edema, circulation, dry skin feeling and energy level
noticeably improved (Fig. 6).
Coldness
Body Temp.
Edema

1：Improvement
2：Slight improvement

Morning erection

3：No change

Energy4：Slight worsening
Fatigue

5：Worsening

Physical condition
Skin roughness,dryness
0%

10%

20%

30%

40%

50%

60%

70%

80%

90%

100%

Fig.6 The Subjective comments on Black Ginger Extract-P

Above findings showed that continuous oral intake of Black Ginger Extract-P 150mg/day
improved peripheral blood circulation, improve peripheral vasculature and relieved
symptoms of edema.
In addition, blood pressure of test subjects was regulated to normal range after oral intake
of Black Ginger Extract-P, in particular, systolic blood pressure significantly reduced andregulated to optimum range 2 hours after oral administration of Black Ginger Extract-P.

BLACK GINGER EXTRACT ver. 1.0SJ

2)Promotion of Nitric Oxide (NO) Production in Endothelial Cells and VascularFunction

Nitric Oxide (NO) also known as “endothelium-derived relaxing factor”, synthesized
endogeneously by activation of various nitric oxide synthase (NOS). NO function as cellsignaling factors in physiological and pathological processes.
NOS is classified into 2 major groups: Constitutive NOS (cNOS) that present in the cells at
all times and the other inducible NOS (iNOS) in response to inflammation and stress.
Constitutive NOS (cNOS) includes endothelial constitutive (eNOS) and brain constitutive(nNOS). Neuronal NOS (nNOS) produces NO in nervous tissue of central and peripheral
nervous system. Meanwhile, endothelial NOS (eNOS) generates NO in blood vessels andinvolved in regulating blood vessel function especially vasodilation.
In a study conducted by Wattanapitayakul et al., reported that Black Ginger Extract
enhanced nitric oxide (NO) production in human umbilical vein endothelial cells (Fig. 8) andeNOS mRNA and protein expression were up-regulated (Fig. 7).

Fig. 7 The Effect of Black Ginger Extract on eNOS mRNA expression and eNOS protein
expression. CTRL: Control, A: eNOS mRNA genetic expression, B: eNOS protein
expression, KP1: Black Ginger Extract 1µg/mL, KP10: Black Ginger Extract 10µg/mL. Data
are Mean ±SE, *: P<0.05 vs. control.
In addition, the effect of Black Ginger Extract at 10µg/mL on NO production was stronger
than acetylecholline, the positive control (1000µg/mL) (Fig. 8). Meanwhile, production of
NO was not affected by L-NAME, inhibitor of NO production, in samples containing Black
Ginger Extract.
Endothelial NOS facilitate vascular function by generating NO production in the bloodvessels, inhibit smooth muscle contraction and platelet aggregation. Black Ginger Extract
enhances NO production, therefore, improve blood circulation and regulate blood pressure. It
is potentially beneficial in vascular endothelial health promotion such as prevention ofarteriosclerosis.

BLACK GINGER EXTRACT ver. 1.0SJ

Fig. 8 The Effect of Black Ginger Extract on NO production in human umbilical vein
endothelial cells. CTRL: Control, ACH: acetylcholine, NO production inducer, positive
control, KP1, KP10: Black Ginger Extract 1, 10µg/mL, L: L-NAME, NO production
inhibitor, negative control. Data are Mean ±SE, *: P<0.05 vs. control, ●: P<0.05 vscorresponding treatments without L-NAME.
Reference:
S.K. Wattanapitayakul et al. Journal of Ethnopharmacology 110, 559–562 (2007)(2) Aphrodisiac Effect1)

Inhibition of Phosphodiesterase-5

Phosphodiesterase or cyclic nucleotide phosphodiesterase consist of group of enzymes
which degrades intracellular second messenger cGMP and cAMP. Phosphodiesterase type 5(PDE 5), is one of the 11 enzymes that selectively degrades cGMP in vascular smooth muscle
cells supplying the corpus cavernosum of the penis. Inhibition of PDE5 increases level ofcGMP leading to smooth muscle relaxation, vasodilation and increased blood flow to thepenile tissue. Therefore, PDE5 inhibitor is used in the treatment of erectile dysfunction (ED),e.g. Sildenafil of Viagra.
Temkitthawon et al., conducted a study to evaluate the effect of Black Ginger Extract on
phosphodiesterase-5. Result showed that Black Ginger Extract demonstrated inhibitory effecton PDE5 at concentration of 1µg/mL and 10µg/mL (Fig. 9). Furthermore, 5,7dimethoxyflavone, the principal functional component of Black Ginger Extract has similarly
inhibited PDE5 at concentration of 30µM (Fig. 9).
Similar to VIAGRA, a therapeutic agent for ED, Black Ginger Extract is aphrodisiac by
inhibiting PDE5 activity resulting in smooth muscle relaxation, vasodilation and increased

BLACK GINGER EXTRACT ver. 1.0SJ

blood flow to penile tissue. Table 4 showed that 5,7 dimethoxyflavone, the principal
component of Black Ginger Extract, is the most potent flavones in PDE5 inhibition. However,no effect PDE5 observed in samples treated with Piper Longum and Ginger Extract (Fig 9).

Inhibition rate of PDE5 (%)

Inhibition rate of PDE5 (%)
Black Ginger Extract P. longum

Shougal ext.

5,7‐methoxyflavone

Fig. 9 The inhibitory effect of Black Ginger Extract and 5,7 dimethoxyflavone on PDE 5

Table 4. Inhibitory effect of functional components of Black Ginger Extract on PDE5

Compou nd
5 -hydroxy-7 -me thoxyflavon e5,7-dimethoxyflavone

In hibition rate on PDE5（％，10 μM）
18 .23 ± 3.2 6

53.65 ± 1.15

5 -hydroxy-7 ,4'- dimeth oxyflavone

17 .64 ± 3.1 9

4 ',5 ,7- trimeth oxyflavone

37 .82 ± 4.0 8

5 -hydroxy-3 ,7- dimeth oxyflavone

0 .76 ± 1.2 6

3 ,5,7- trimeth oxyflavone

44 .96 ± 2.4 3

5 -hydroxy-3 ,7,4 ' -trime thoxyflavone

6 .02 ± 5.9 4

3 ,5,7,3 ',4' - pen tameth oxyflavone

37 .55 ± 2.0 7

Reference: Modified from P. Temkitthawon et al. Journal of Ethnopharmacology 137,
1437– 1441 (2011)(3) Anti-metabolic Syndrome (anti-obesity, anti-diabetic)
It has been estimated that there is approximately 86 million people suffering frommetabolic syndrome in 6 most industrialized countries in the world. Recently, there are
increasing cases of obesity in Japan due to irregular physical activity and dietary habits. The

BLACK GINGER EXTRACT ver. 1.0SJ

Ministry of Health, Labor and Welfare reported that about 19 million Japanese in age groupof 40-74 years were estimated to have metabolic syndrome, i.e. 1 in 2 males and 1 in 5
females are affected. In addition, sedentary lifestyle has been a huge consequence of
metabolic syndrome and diseases such as hypertension, hyperlipidemia, diabetes and obesity.
As a result, metabolism is disrupted with increasing visceral fat accumulation, insulin
resistance and high blood cholesterol level. Besides, the equilibrium of physiologically active
substances such as adipokines secretion is disrupted.
In a research to develop food and preventive treatment, the effect of Black Ginger Extract
on spontaneously obese type II diabetic mice was examined. As shown in Fig. 10, Fig. 11 &Fig. 12 weight gain, visceral fat accumulation and blood sugar level were suppressed
respectively in mice consuming Black Ginger Extract (1% and 3%) containing feed for 8
weeks. Meanwhile, no effect on above mentioned parameters were observed in normal mice(i.e. non-obese mice). It is suggestive that Black Ginger Extract is valuable as alternative
preventive treatment for metabolic syndrome.

Obese mouse
1% Black Ginger Extract
3% Black Ginger Extract

Normal mouse
1% Black Ginger Extract
3% Black Ginger Extract

Fig. 10 Effect of Black Ginger Extract on mice weight changes over time

BLACK GINGER EXTRACT ver. 1.0SJ
Internal Viscera Fat

Subcutaneous Fat

Left: control
Middle: Black Ginger Ext 1%
Right: Black Ginger Extract 3%

Obese mouse

Normal mouse

Left: control
Middle: Black Ginger Ext 1%
Right: Black Ginger Extract 3%

Normal mouse

Obese mouse

Obese mouse

Obese mouse +BGE 1%

Normal mouse

Obese mouse +BGE 3%

1. Effect on visceral fat and subcutaneous fat
2. CT Scan: purple: visceral fat, yellow: subcutaneous fat
Fig. 11 Effect of Black Ginger Extract on the accumulation of adipose tissue inspontaneously obese type II diabetic mice and normal mice.
Obese mouse

Normal mouse

control
BGE 1%
BGE3%

control
BGE 1%
BGE3%

Fig. 12 Effect of Black Ginger Extract on Blood Sugar Level

BLACK GINGER EXTRACT ver. 1.0SJ

Reference: T. Akase et al. J Nat. Med. 65:73-80 (2011)(4) Anti-allergy EffectTewtrakul et al., conducted an investigation examining and comparing the anti-allergic
activity of selected Zingiberaceous plants (including Black Ginger Extract) using RBL-2H3
cell line. Upon mast cell degranulation, the enzyme β-hexosaminidase is released along withhistamine, thus a biomarker for antigen induced degranulation in rat basophil. As shown in
Fig. 13, the ethanolic extract of Black Ginger demonstrated the most potent anti-allergic
effect on prevention of mast cells degranulation with an IC50 of about 10 µg/ml among theZingingeraceous plants.

Curcuma mangga

Kaemferia
galanga

EtOH ext.

H2O ext.

Essential Oil

Black Ginger Ext.

Zingibercassumunar

Zingiber officinale

Zingiberzerumbet

Among 6 different plant extract from ginger family, Black Ginger Extract (EtOH
ext.) demonstrated the most potent activity on the inhibition of mast cells
degranulation.
Fig. 13 Inhibitory effect of Black Ginger Extract on mast cell degranulation using RBL-2H3
cell line
Reference:
S. Tewtrakul et al., J Ethnopharmacol., 109(3):535-8, (2007)(5) Anti-inflammatory Effect
The anti-inflammatory effect of Black Ginger Extract and 5 other Zinginberaceous plants
was examined using RAW264.7 macrophage cells where inhibitory activity on E.coli derived

BLACK GINGER EXTRACT ver. 1.0SJ

lipopolysaccharides (LPS) –induced NO release in RAW264.7 cells was investigated.
Results showed that ethanolic extract of Black Ginger exhibited potent inhibition on NO
production in RAW264.7 macrophage cells, thus potent anti-inflammatory effect (Fig. 14).

EtOH ext

Zingiberzerumbet

Zingiber officinale

H2O ext.

Black Ginger Ext.

Kaemferia
galanga

Curcuma mangga

Among 5 different plant extract from ginger family, Black Ginger Extract (EtOH
ext.) is the most potent inhibitor of NO production in RAW 264.7 cells, hence,
Black Ginger Extract is anti‐inflammatory.
Fig. 14 Inhibitory effect of Black Ginger Extracton NO production in RAW264.7
macrophage cells
Reference:
S. Tewtrakul et al., J Ethnopharmacol., 120:81-84, (2008)(6) Improve Brain Function
As described above, phosphodiesterases (PDEs) degrade phosphodiester bond in thesecond messenger molecule cAMP and cGMP, therefore important regulators of signaltransduction mediated by these second messenger molecules. PDE2 is highly expressed in thebrain and adrenal glands (SH Francis et al., Prog Nucleic Acid RES Mol Biol. 65:1-52, 2001).
The expression of mRNA of PDE has been identified in the hippocampus and cerebral cortexof the brain of rodents (WC Van Staveren et al., J Comp Neurol., 467:566-580, 2003). In a
study conducted by Boess et al., reported that administration of PDE2 inhibitor BAY 60-7550
in rats improved memory function by potentiating long-term increase in nerve cells rats (FGBoess et al., Neuropharmacology, 47:1081-1092, 2004).
The effect of Black Ginger Extract on PDE2 was examined. As shown in Fig. 15, Black
Ginger Extract exhibited inhibitory effect on PDE2 at concentration of 1µg/mL and 10µg/mL.

BLACK GINGER EXTRACT ver. 1.0SJ

Similarly, the standardized compound of Black Ginger Extract, 5,7-dimethoxyflavone
inhibited PDE2 activity at concentration of 3µM and 30µM, hence the PDE2 inhibitory effectof Black Ginger Extract is contributed by 5,7-dimethoxyflavone. However, upon comparison
with Piper Longum Extract, a health food ingredient with blood circulation enhancing effect,
did not show inhibitory effect on PDE2 at low concentration of 10µg/mL but only at higher
concentration of 100µg/mL (Fig. 15). As a result, Black Ginger Extract demonstrated 100
times more potent effect on the inhibition of PDE2 compared with Piper Longum Extract.

40

70

35

PDE2阻害率（％）

PDE2阻害率（％）

80
Inhibition rate of PDE2 (%)

Inhibition rate of PDE2 (%)

45

30
25
20
15
10
5

60
50
40
30
20
10
0

0
1

10

Black黒ショウガエキス
Ginger Extract

10

100

ヒハツエキスP. longum

10100 μg/mL

ショウガエキス
Shougal ext.

3

30 μM

5,7‐methoxyflavone
5,7 –ジメトキシフラボン

Fig. 15 Inhibitory Effect of Black Ginger Extract and 5,7-dimethoxyflavone on PDE2(7) Antioxidant Effect
In a biological system, reactive oxygen species (e.g. superoxide and hydroxyl radicals) are
generated in response to oxidative stress contributing to the development of various
degenerative diseases e.g. cancer, inflammation, and ageing.
The antioxidant effect of Black Ginger Extract on Superoxide Dismutase (SOD) model and
DPPH radical scavenging model was examined. As shown in Fig. 16, Black Ginger Extract
demonstrated dose-dependent antioxidant effect on both SOD and DPPH radical scavenging
models.

BLACK GINGER EXTRACT ver. 1.0SJ

SOD‐like Activity (%)

SOD様活性（ ％）A: SOD‐like activity

100
90
80
70
60
50
40
30
20
10
0
1

3

10

30

100

300

1000

DPPH Radical ScavengingActivity (%)

DDPHフリラ ジカル捕捉率（ ％）黒ショウガエキス
終濃度（μg/ mL）
Concentrationof Black Ginger
Extract(µg/mL)

100
90
80
70
60
50
40
30
20
10
0

B: DPPH radical scavenging activity

10

30

100

300

500

黒シ ョウガエキス
終濃度（μg/(µg/mL)m L）
Concentrationof Black
GingerExtract

Fig. 16 Antioxidant Effects of Black Ginger Extract

4. Stability of Black Ginger Extract(1) Heat Stability
The heat stability of Black Ginger Extract-P was examined by heating at 100°C and 120°C
continuously for 1 hour. As shown in Fig. 17, content of 5,7-dimethoxyflavone, the principal
component of Black Ginger Extract-P , and content of total flavonoids were not reduced after
heating for 1 hour. Therefore, Black Ginger Extract-P is highly stable upon heating at normal
food processing temperature.

Residue lf 5,7‐DMF (%)

Residue of total flavone (%)

BLACK GINGER EXTRACT ver. 1.0SJ

Time (min)Time (min)Fig. 17

The Heat Stability of Black Ginger Extract-P

5. Recommended Dosage
In accordance to the result of human clinical trials, the recommended dosage of Black
Ginger Extract-P is 50-150mg/day.

6. Nutritional Profile
Analyzed
Item

Black Ginger
Extract-P

Black Ginger
Extract-WSP

Analysis Method

EnergyProteinFatty AcidSugar

407 kcal/100g
3.6g/100g
5.3g/100g
85.5g/100g

410kcal/100g
0.6g/100g
0.9g/100g
97.6g/100g

Ash
Water

1.0g/100g
3.3g/100g

0.2g/100g
0.6g/100g

Fiber
Sodium

1.0g/100g
66.3mg/100g

0.2g/100g
11.1mg/100g

Sodiumchlorideequiv.
Remarks:

0.17g/100g

0.03g/100g

Modified Atwater method
1
Kjeldahl method
2
Acid degradation
Calculation: 100 – (water + 3
protein + fat + ash)Direct incineration
Heat drying at atmosphericpressure
Prosky method
Atomic absorption
spectrophotometry
Sodium equiv. value

1.
2.
3.
4.

Remarks

Energy conversion: protein 4, fat 9, sugar 4, fiber 2
Protein conversion factor: 6.25
Calculation: 100 – (water + protein + fat + ash)Nutritional Value of Black Ginger Extract-WSP is calculated from the Nutritional
value of Black Ginger Extract-P

BLACK GINGER EXTRACT ver. 1.0SJ

Test Trustee:
Date:

Food Analysis Technology Centre SUNATEC

May 15, 2012

Report No.:

120501169-001-01

7. Safety Profile(1) Residual Agricultural Chemicals
Black Ginger Extract (without binder) was screened and analyzed for residual agriculturalchemicals (535 items) stipulated under the Food Sanitation Act and Pesticides Control Act,
presence of the test items was lower than the allowed limits.
Test Trustee:
Date:

Masis Co., Ltd.; Center for Food Safety Evaluation and Analysis

May 17, 2012

Report No.:

54521

(2) Acute Toxicity (LD50)
Acute Toxicity test was conducted according to the Guidelines for Single-Dose Toxicity
Tests for Pharmaceutical Products where Black Ginger Extract (without binder) 2000mg/kg
was orally given to mice (male & female ICR, 5 weeks old, weight 20-25g) for 14 days. The
mice were housed at 23 ± 2°C and at 50 ± 10% humidity with free access to feed and drinking
water for 14 days. No abnormal change was found in their weight as compared to the control
group. No abnormalities were found in their organs upon autopsy after the test either. LD50 ofBlack Ginger Extract is deduced to be 2,000 mg/kg.

(3) Mutagenicity (Ames Test)
Ames test was conducted to evaluate the mutagenicity of Black Ginger Extract (withoutbinder) using Salmonella typhimurium strain TA98 and TA100. There was no increase in thenumber of colonies (19.5 ~ 5000 µg / plate) in both direct method and metabolism activation
method. Black Ginger Extract was considered as non-mutagenic.

8. Applications

BLACK GINGER EXTRACT ver. 1.0SJ

Food Nutritional
Supplement

Beauty Food EyehealthApplications Claims Claims
Examples
1. Improve
Food Nutritional
Supplement
blood
circulation
2. Relief edema
3. Improvevitality
4. Anti-obesity
5. AntiBeauty Food Eye
inflammatory
health
6. Beauty food7. Cosmetics

ExamplesBeverages
Hard & soft
capsules, tablets
Candies, chewing
gums, chocolates,
wafers, jellies
Ham, sausage, etc.
Lotions, toner,
serum, rinse,
treatment care,pack, body gel etc.

9. Packing
Black Ginger Extract-P (powder, food grade)
Black Ginger Extract-WSP (water soluble powder, food grade)
Black Ginger Extract-PC (powder, cosmetics grade)
Black Ginger Extract-WSPC (water soluble powder, cosmetics grade)
1kg, 5kg

interior packing:Aluminium bag

Exterior packing:

Cardboard box

Black Ginger Extract-LC (liquid, cosmetics grade)
1kg, 5kg

Interior packing:Tin canExterior packing:

Cardboard box

10. Storage
Store in a cool, dry and dark place. Avoid heat and places with high humidity.

11. Expression of Black Ginger Extract
Food grade:
Black Ginger Extract-P
Expression: Black Ginger Extract and modified starch

BLACK GINGER EXTRACT ver. 1.0SJ

Black Ginger Extract-WSP
Expression: Black Ginger Extract and cyclodextrin
It is suggested to reconfirm with the Regional Agricultural Administration Office forpublic health and food labeling.

Cosmetic grade:
Black Ginger Extract-PC
INCI name: Kaempferia Parviflora Rhizome Extract (and) Starch Sodium Octenyl
Succinate (application in progress)
Expression: Black Ginger Extract (application in progress), Starch Sodium Octenyl
Succinate
Black Ginger Extract-WSPC
INCI name: Kaempferia Parviflora Rhizome Extract (and) Maltosyl Cyclodextrin (and)Cyclodextrin (and) Maltose (application in progress)
Expression: Black Ginger Extract ( application in progress), Maltosyl Cyclodextrin and
Cyclodextrin and Maltose
Black Ginger Extract-LC
INCI name: Kaempferia Parviflora Rhizome Extract (and) Propanediol (application inprogress)
Expression: Black Ginger Extract (application in progress), Propanediol

BLACK GINGER EXTRACT ver. 1.0SJ

PRODUCT STANDARD
PRODUCT NAME : BLACK GINGER EXTRACT-P (FOOD)
This product is extracted with aqueous ethanol from the rhizome of Kaempferia parviflora(Zingiberaceae). It contains a minimum of 2.5 % 5,7-dimethoxyflavone and 10.0 % total flavonoids.

Appearance

Purple powder with light unique aroma

5,7-Dimethoxyflavone

Min. 2.5 %(HPLC)

Total Flavonoids

Min. 10.0 %(Spectrophotometry)

Loss on Drying

Max. 10.0 %(Analysis for HygienicChemists,
1g, 105 ℃、2 hr)

Purity Test
(1)Heavy Metals (as Pb)

Max. 10 ppm(Sodium Sulfide Colorimetric Method)(2) Arsenic (as As2O3)

Max. 1 ppm(Standard Methods of Analysis in Food
Safety Regulation, The Third Method,
Apparatus B)

Standard Plate Counts

3(Analysis for Hygienic Chemists)

2

Max. 1×10 cfu/g

Moulds and Yeasts

Max. 1×10 cfu/g(Analysis for Hygienic Chemists)

Coliforms

Negative(Analysis for Hygienic Chemists)

Composition

IngredientContent

Black Ginger Extract

30 %Modified Starch

70 %

Total

100 %

BLACK GINGER EXTRACT ver. 1.0SJ

PRODUCT STANDARD
PRODUCT NAME : BLACK GINGER EXTRACT-WSP (FOOD)
This product is extracted with aqueous ethanol from the rhizome of Kaempferia parviflora(Zingiberaceae). It contains a minimum of 0.25 % 5,7-dimethoxyflavone and 1.00 % total flavonoids.
This product is water soluble.

Appearance

Light purple powder with light unique aroma

5,7-Dimethoxyflavone

Min. 0.25 %(HPLC)

Total Flavonoids

Min. 1.00 %(Spectrophotometry)

Loss on Drying

Max. 10.0 %(Analysis for HygienicChemists,
1g, 105 ℃、2 hr)

Purity Test
(1)Heavy Metals (as Pb)

Max. 10 ppm(Sodium Sulfide Colorimetric Method)(2) Arsenic (as As2O3)

Max. 1 ppm(Standard Methods of Analysis in Food
Safety Regulation, The Third Method,
Apparatus B)

3Standard Plate Counts

Max. 1×10 cfu/g(Analysis for Hygienic Chemists)

Moulds and Yeasts

Max. 1×102 cfu/g(Analysis for Hygienic Chemists)

Coliforms

Negative(Analysis for Hygienic Chemists)

Composition

IngredientContent

Black Ginger Extract

5%

Cyclodextrin

95 %

Total

100 %

BLACK GINGER EXTRACT ver. 1.0SJ

PRODUCT STANDARD
PRODUCT NAME : BLACK GINGER EXTRACT-PC (COSMETIC)
This product is extracted with aqueous ethanol from the rhizome of Kaempferia parviflora (Zingiberaceae). It contains a minimum of 2.5 % 5,7-dimethoxyflavone and 10.0 % total flavonoids.
Appearance

Purple powder with light unique aroma.

5,7-Dimethoxyflavone

Min. 2.5 %(HPLC)

Total Flavonoids

Min. 10.0 %(Spectrophotometry)

Loss on Drying

Max. 10.0 %(Analysis for HygienicChemists,
1g, 105 ℃、2 hr)

Purity Test
(1)Heavy Metals (as Pb)

Max. 10 ppm(The Second Method of The JapaneseStandards of Quasi-Drug Ingredients)(2)Arsenic (as As2O3)

Max. 1 ppm(The Third Method of The JapaneseStandards of Quasi-Drug Ingredients)

Standard Plate Counts

2(Analysis for Hygienic Chemists)

2

Max. 1×10 cfu/g

Moulds and Yeasts

Max. 1×10 cfu/g(Analysis for Hygienic Chemists)

Coliforms

Negative(Analysis for Hygienic Chemists)

Composition

IngredientContent

Starch Sodium Octenyl Succinate

70 %Kaempferia Parviflora Rhizome Extract

30 %

Total

100 %

BLACK GINGER EXTRACT ver. 1.0SJ

PRODUCT STANDARD
PRODUCT NAME : BLACK GINGER EXTRACT-WSPC (COSMETIC)
This product is extracted with aqueous ethanol from the rhizome of Kaempferia parviflora (Zingiberaceae). It contains a minimum of 0.25 % 5,7-dimethoxyflavone and 1.00 % total flavonoids. This
product is water soluble.
Appearance

Light Purple powder with light unique aroma.

5,7-Dimethoxyflavone

Min. 0.25 %(HPLC)

Total Flavonoids

Min. 1.00 %(Spectrophotometry)

Loss on Drying

Max. 10.0 %(Analysis for HygienicChemists,
1g, 105 ℃、2 hr)

Purity Test
(1)Heavy Metals (as Pb)

Max. 10 ppm(The Second Method of The JapaneseStandards of Quasi-Drug Ingredients)(2)Arsenic (as As2O3)

Max. 1 ppm(The Third Method of The JapaneseStandards of Quasi-Drug Ingredients)

2Standard Plate Counts

Max. 1×10 cfu/g(Analysis for Hygienic Chemists)

Moulds and Yeasts

Max. 1×102 cfu/g(Analysis for Hygienic Chemists)

Coliforms

Negative(Analysis for Hygienic Chemists)

Composition

IngredientContent

Maltosyl Cyclodextrin
Cyclodextrin

95 %Maltose
Kaempferia Parviflora Rhizome Extract
Total

5%
100 %

BLACK GINGER EXTRACT ver. 1.0SJ

PRODUCT STANDARD
PRODUCT NAME : BLACK GINGER EXTRACT-LC (COSMETIC)
This product is extracted from the rhizome of Kaempferia parviflora (Zingiberaceae), with aqueous
ethanol and is dissolved in propanediol. It guarantees minimum 0.1% 5,7-dimethoxyflavone and0.4% total flavonoids.
Appearance

Purple liquid with light unique aroma.

5,7-Dimethoxyflavone

Min. 0.1 %(HPLC)

Total Flavonoids

Min. 0.4 %(Spectrophotometry)Max. 10 ppm(The Second Method of The JapanesePurity Test
(1)Heavy Metals (as Pb)

Standards of Quasi-Drug Ingredients)(2)Arsenic (as As2O3)

Max. 1 ppm(The Third Method of The JapaneseStandards of Quasi-Drug Ingredients)

2Standard Plate Counts

Max. 1×10 cfu/g(Analysis for Hygienic Chemists)

Moulds and Yeasts

Max. 1×102 cfu/g(Analysis for Hygienic Chemists)

Coliforms

Negative(Analysis for Hygienic Chemists)

Composition

IngredientContent

Propanediol

90 %

Water

9%

Kaempferia Parviflora Rhizome Extract

1%

Total

100 %

BLACK GINGER EXTRACT ver. 1.0SJ

ORYZA OIL & FAT CHEMICAL CO., LTD. striving for the development of the new functional foodmaterials to promote health and general well-being.
From product planning to OEM - For any additional information or assistance, please contact：

Headquarters:
ORYZA OIL & FAT CHEMICAL CO., LTD.
No.1, Numata Kitagata-cho, Ichinomiya-city, Aichi-pref.,493-8001 JAPANTEL : +81 (0) 586 86 5141
FAX : +81 (0) 586 86 6191
URL/http : //www.oryza.co.jp/
E-mail : info@oryza.co.jp
Tokyo sales office:5F of Big Tokyo Building, Kanndasuda-cho 1-24-10
Chiyoda-ku, Tokyo, 101-0041 JapanTEL (03)5209-9150 FAX (03)5209-9151
E-mail: tokyo@oryza.co.jp“The catalog was created based on academic data. For expressions of consumer products containing
this product, follow the Health Promotion Law, Pharmaceutical Low, and other related laws andregulations.”*The unapproved copy of this catalogue and appropriation are forbidden except for the exception on
the Copyright Act.
*The contents of this catalogue may be changed without prior notice.

Established Date : September 28, 2012

BLACK GINGER EXTRACT ver. 1.0SJ

ORYZA OIL & FAT C HEMIC AL CO., LTD.