Ginger is a rhizome that belongs to the same family as turmeric. Moreover, like the latter, it is now considered a genuine superfood. It contains an exceptional level of nutrients and anti-oxidant, and for good reason, in the kitchen, a little originality can make all the difference.
This article will give details of ginger rhizome as a spice with various health benefits which has been used for centuries and proven to have diverse medicinal properties that can promote health.
Properties Of ginger
- Strong anti-oxidant effect
- Anti-inflammatory properties
- Relieves indigestion
- Promote cardiovascular health
- Very low in calories
Nutritional And Caloric Values Of Ginger
Ground Ginger is an excellent source of manganese for women and also for men, as requirements for this mineral vary. Manganese acts as a cofactor for several enzymes that enable more than a dozen different metabolic processes.
It also helps prevent free radical damage. Additionally, raw ginger is a source of copper, as a component of several enzymes, copper is necessary for the formation of hemoglobin and collagen ( protein used in tissue structure and repair) in the body.
Many enzymes that are well embedded with Copper play an active role in the defense of the body from free radical
Benefit Of Ginger
Ginger has been consumed around the world since ascent times to relieve various ailments such rheumatism, nausea, cold, and headache.
Ginger can be used in many forms. Capsule, powder, herbal tea, raw, syrup. This mainly focuses on the health effects of consuming fresh or dried ginger
These are protective compounds that shield the body’s cells away from free radicals that can damage it. Free radicals are highly reactive molecules that are thought to be involved in the development of cardiovascular disease, certain types of cancer, and other age-related diseases. Approximately, 40 antioxidant compounds have been discovered in ginger.
Some of them are heat resistant and may also be released during cooking, which may explain the Increased antioxidant. The main active ingredients responsible for the spiciness of fresh ginger are 6 gingerol and 10 gingerol.
Their anti-inflammatory and antioxidant properties are well known, and their anticancer potential has been demonstrated in vitro
Recent studies have shown the promising effects of ginger as a treatment for prostate cancer. When ginger is dehydrated, gingerol is converted to a compound called shogaol. Therefore, this group of compounds is found in greater amounts in dried or powdered ginger than in fresh ginger.
Studies have shown that school may protect cells from compounds involved in the development of Alzheimer’s disease.
The effect of various antioxidant compounds isolated from ginger has been observed both in vitro and in animals; these are promising results, but validation in humans is still required.
The anti-inflammatory properties of certain components found in ginger have been known for a long time and are well documented.
The most notable of the known compounds is gingerol, whose beneficial effects have been observed in animals, but also shogaol and paradol, which exert their effects through different mechanisms of action.
In humans, the consumption of ginger has shown promising results in relieving arthritis pain (only a few studies have been conducted using raw ginger).
However, it is difficult to compare the results of these studies because the preparation methods and amount of ginger used (ranging from 0.5g to 50g per day) differ. Therefore, further research is needed to conclude that raw ginger consumption has real effects in preventing and treating pain associated with chronic inflammatory disease.
Nausea And Vomiting
Several studies have investigated the antiemetic effect ( ability to prevent or stop nausea and vomiting) attributed to ginger. Two studies showed that consuming 0.5g to 1.5 g of ginger powder (in capsule form) may be effective in treating nausea and vomiting during pregnancy. Additionally, a recent meta-analysis showed that 1g of ginger powder (in capsule form ) was more effective than a placebo in preventing postoperative nausea and vomiting.
Finally, be careful, too much ginger can cause stomach pain, heartburn, and bloating. As is often the case, it all depends on each individual’s intuition.
It is recommended not to consume more than 2 grams of grated ginger daily to avoid harmful situations that may arise from such a habit. However, ginger is recommended due to its potential health benefits.