Let your food be your medicine, and your medicine be your food. ...Hippocrates
Ginger root is commonly used as a spice in food and beverages such as ginger root beer and as a traditional medicine, especially in South Asia. It is used as a fresh root, root extract or powder form. Chemical components in ginger root include 6-Gingerol, 8-gingerol, 6-shogaol and 10-gingerol. The gingerols and other compounds (flavonoids) in ginger root extract have been shown to have antioxidant activity. Altogether about 50 types of antioxidants are identified in extract of ginger root. Ginger root is also high in dietary fibercontent.
Ginger root health benefits have been recognized for thousands of years. It is used to treat medical conditions such as motion sickness (nausea and vomiting) during pregnancy, stomachache, diarrhea, constipation, and dyspepsia. In South Asia, ginger is also recommended to treat high blood pressure, palpitations and to improve blood circulation. Scientific researches on the effect of ginger root in relieving motion sickness in pregnant women have suggested that it is effective against nausea and vomiting.
Several in vitro or animal studies also suggest that ginger exerts antioxidative, anti-inflammation, anti-tumor, antimicrobial and antiviral effects. Proteins in ginger root has been also reported to have antifungal activity
Studies on whether consumption of ginger root has side effects on human health have not reported any danger with it.
Ginger root related articles:
Ginger root: list of nutrients and their content
Ginger: Benefits of ginger in reducing risks of ovarian cancer, inflammation
Schwertner, H.A., Rios, D. C., and Pascoe, J. E. 2006. Variation in Concentration and Labeling of Ginger Root Dietary Supplements. Obstetrics & Gynecology 107(6) 1337-1343.
Borrelli F, Capasso R, Aviello G, Pittler MH, and Izzo AA. 2005. Effectiveness and safety of ginger in the treatment of pregnancy-induced nausea and vomiting. Obstetrics & Gynecology 105:849–856.
Yuki Masuda , Hiroe Kikuzaki , Masashi Hisamoto , and Nobuji Nakatani. 2004. Antioxidant properties of gingerol related compounds from ginger. Biofactors 21: (1-44) 293-296.
Hexiang, Wang and Tzi Bun, Ng. 2005. An antifungal protein from ginger rhizomes. Biochem Biophys Res Commun. 14;336(1):100-104.