Ginger

Scientific name: Zingiber officinale
Family: Zingiberaceae
Origin: Asia

Description

Ginger is a plant with an underground rhizome stalk. Originating in East Asia, it grows in all the tropical regions of the world. Currently, China and Peru are the main producers of ginger.
This plant has been known for millions of years for its numerous medicinal properties. It is used for flavor in the kitchen of different countries and in drinks such as Ginger Ale.

 

 

medicinal plant

 

Benefits of ginger

Migraines and headaches

The mechanism of action is still not known, but we know that it acts upon the “prostaglandins” responsible for blood vessel inflammation. This inflammation is normally the cause of headaches, due blood pressure rising in the head.
WHO (World Health Organization) describes the anti-inflammatory activity of ginger, with effects comparable to that of acetylsalicylic acid (aspirin).
Sources: WHO – Rhizoma Zingiberis – Anti-inflammatory activity
U.S. National Library of Medicine
Migraine in America
Migraine Again (American Migraine Foundation)

Dizziness

Different studies in the United Kingdom and Denmark on navy cadets and on people predisposed to dizziness showed the extremely high effect of ginger in curing dizziness and nausea.

 

Nausea and vomiting

Different studies have proven its antiemetic effect (the ability to prevent or stop nausea and vomiting) thanks to its oleoresin content, made up of shogaol and gingerol. The plant is especially useful during pregnancy, after surgery and to treat effects related to kinetosis also known as motion sickness (from boat, plane, car or train) and for altitude sickness. In 1999 the WHO recognized the usefulness of ginger for its potent effect on nausea and vomiting.
Sources: WHO – Rhizoma Zingiberis – Antinausea and antiemetic activities
European Review for Medical and Pharmacological Sciences
World Health

Digestion

Ginger stimulates the secretion of bile and the activity of different digestive enzymes, allowing digestion to be carried out more rapidly. It is used to treat gastrointestinal afflictions such as colic, diarrhea, indigestion and gas.

Other properties

Inflammation and cancer

The main active components responsive for the spicy flavor of ginger are (6)-gingerol and (10)-gingerol with anti-inflammatory and antioxidant properties. These are potential anti-carcinogenic properties, especially useful for preventing prostate cancer. It may be used externally to treat wounds, rheumatism and to alleviate muscular pain.

Respiratory tracts

Ginger rhizomes are useful for alleviating tonsillitis, bronchitis, inflammation of the throat, cough, hoarseness, pleurisy, fever and the common cold.

 

Ginger composition 

COMPOSITION g / 100 g
Fat 4.24
Carbohydrates 71.62
Protein 8.98
Energy 336 Kcal
MINERALS mg / 100 g
Calcium 114
Phosphorus 168
Iron 19.8
Magnesium 214
Sodium 27
Manganese 33.3
Potassium 1320
Zinc 3.64
VITAMINS mg / 100 g
Vitamin C 0.7
Vitamin B1 (thiamin) 0.046
Vitamin B2 (riboflavin) 0.17
Vitamin B3 (niacin) 9.62
Vitamin B5 (pantothenic acid) 0.477
Vitamin B6 0.626
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