Potential for Ginkgo biloba as a functional food

Abstract

<p align="justify">This study investigated the chemical composition and antioxidant capacity (AOC) of <em>Ginkgo biloba</em>. The various parts of the plants (leaves and nuts) as well as commercial preparations based on these have been examined and the factors that affect their AOC have been identified. A range of analytical techniques including GCMS, HPLC and Capillary Electrophoresis have been used to identify and quantify some of the important compounds responsible for the AOC. In addition a simulated digestion process was applied to determine the effect on the forms of the various flavonoid compounds present and if these were changed by the process and had their ability to be absorbed, improved or otherwise. The safety aspects of Ginkgo products were also examined as regards their content of colchicine and ginkgolic acids (GAs). Finally the potential for Ginkgo based products as functional foods was investigated and a preliminary investigation of estrogenic activity carried out.