Purpose: Gingerol homologs found in the rhizomes of ginger plants have the potential to benefit human health, including the prevention and treatment of cancer. This study evaluated the effect of 10-Gingerol on ovarian cancer cell (HEY, OVCAR3, and SKOV-3) growth. Methods: Cell growth was measured by MTT assays, flow cytometry was used to assess cell proliferation, cytotoxicity and cell cycle progression, and western blotting was used to measure cyclin protein expression. Results: Ovarian cancer cells that were treated with 10-Gingerol experienced a time-and dose-dependent decrease in cell number, which was due to a reduction in cell proliferation rather than a cytotoxic effect. Reduced proliferation of 10-Gingerol-treated ovarian cancer cells was associated with an increased percentage of cells in G2 phase of the cell cycle and a corresponding reduction in the percentage of cells in G1. Ovarian cancer cells also showed decreased cyclin A, B1, and D3 expression following exposure to 10-Gingerol. Conclusion: These findings revealed that 10-Gingerol caused a G2 arrest-associated suppression of ovarian cancer cell growth, which may be exploited in the management of ovarian cancer.

Cream cheese is a valuable dairy product rich in calcium but highly perishable. Gingerol exhibits multiple functional properties, including antioxidant and antimicrobial activities; however, its pungent taste and thermal instability limit its application in food products. To overcome these limitations, we encapsulated Gingerol with WPI and incorporated it into cream cheese. Gingerol was coated at concentrations of 0.5%, 1% and 2% with different WPI concentrations of 5%, 10%, and 15%. Encapsulation Efficiency (EE), moisture content, antioxidant activity, particle size, Fourier-Transform InfraRed (FT-IR) spectroscopy, X-Ray Diffractometer (XRD), pH and acidity, fat content, peroxide value, and Thiobarbituric Acid (TBA) tests were carried out on samples. Also, texture analyses and sensory evaluation were done on them. The EE of the samples varied from 59%  to 89.53%. The lowest efficiency was observed in T1(5% WPI, 0.5% Gingerol), whereas T2 (15% WPI, 2% Gingerol) exhibited the highest EE. A progressive increase in Gingerol and WPI concentrations reduced moisture content, decreasing from 5.97% in T1 to 5.22% in T9. The peroxide value was measured at 0.47 meq/kg in the control sample, while it decreased to 0.17 meq/kg in the encapsulated treatment T9, indicating improved oxidative stability. The results demonstrate that an increase in Gingerol content inside the nanocapsules significantly enhanced antioxidant activity. The nanocapsules ranged in size from 139.1 to 224.1 nm, with a PolyDispersity Index (PDI) varying from 0.209 to  0.238. The sensory evaluation results demonstrated that cheese samples with 0.5% Gingerol were much more appealing. The use of WPI as a Gingerol coating may improve the beneficial properties of cream cheese throughout a 30-day storage period. The study on nanocapsules showed that Gingerol concentrations of 0.5%, 1%, and 2% with 15% WPI were suitable for the cream cheese formulation, with samples being evaluated over a 30-day storage period.