Nutritional value and health benefits of ginger

Introduction

Ginger is a herb. The rhizome (underground stem) is used as a spice and also as a medicine. It can be used fresh, dried and powdered, or as a juice or oil. Ginger is commonly used to treat various types of stomach problems “including motion sickness morning sickness, as well as loss of appetite.

Others uses include pain relief from arthritis or muscle soreness, menstrual pain, upper respiratory tract infections, cough and bronchitis. Ginger is also sometimes used for chest pain, low back pain, and stomach pain, some people pure the fresh juice on their skin to treat burns. The oil made from ginger is sometimes applied to the skin to relief pain, in food and beverages, ginger is used as a flavoring agent in manufacturing, ginger is used as for fragrance in soap in and cosmetics.

History of ginger

Native to south-eastern Asia, a region whose cuisines still feature this wonderful spicy herb, ginger has been renowned for millennia in many areas throughout the world. Ginger is mentioned in ancient Chinese, Indian and middle Eastern writings, and has long been prised for its aromatic, culinary and medical properties, after the ancient Romans import ginger from China almost two thousand years ago, its population in Europe remained cantered in the Mediterranean region until the middle Ages when its use spread throughout other fact that it had to be imported from Asia, it was still in great demand in an attempt to make it more available, Spanish explorers introduced ginger to  the West Indies, Mexico and America, and in the 16th century, these areas began exploring the precious herb back to Europe.

Health benefits of ginger

Historically, ginger has a long tradition of being very effective in herbal medicines. Ginger is regarded as an excellent carminative (a substance which promotes the elimination intestinal gas) and infestational spasmolytic (a substance which relaxes and soothes the intestinal tract) gastrointestinal relief.

A clue to ginger’s success in eliminating gastrointestinal distress is offered by recent double-blond studies which have demonstrated that ginger is very effective in preventing thee systems of motion sickness, especially seasickness, in fact, in one study, ginger was shown to be superior to Dramamine, a common used over-other-counter and prescription drug for motion sickness, ginger reduces all symptom associated with motion sickness including dizziness, nausea, vomiting and cold sweating.

Safe and effect relief of nausea and vomiting during pregnancy

Ginger anti-vomiting action has been shown to be very useful in reducing the nausea and vomiting of pregnancy, even the most severe, hyperemesis gravidumi a condition which usually requires hospitalization. In a double-blond trail, ginger not brought about a significant reduction in both the severity of nausea and number of attacks of vomiting in 19 of 27 woman in early pregnancy (less than 20 weeks).

Unlike anti vomiting drugs, which can cause severe both defects, ginger is extremely safe, and only a small dose is required.

Anti-inflammatory effects

Ginger contains very potent anti-inflammatory compounds called gongerols. These substances are believed to explain why so many people with osteoarthritis or rheumatoid arthritis experience reductions in their pain levels and improvements in the their mobility when they consume ginger regularly. In two clinical studies involving patients who responded to conventional drugs and those who didn’t physicians found that 75% of arthritis patient and 100% of patient with muscular discomfort experience relief of pain and / or swelling Arthritis-related problems with your aging knees 7 regularly spicing up your meals with fresh ginger may help, suggest a study published in a recent issue of osteoarthritis cartilage.

Protection against colorectal cancer

Gingerols, then main active compound in ginger and the ones responsible for it distinctive flavour, may also inhabit the growth of human colorectal cancer cells, suggest research presented at frontiers in cancer prevention research, a major meeting of cancer experts that took place in Phoenix.

Ginger helps to prevent colorectal cancers, it also helps to prevent ovarian cancer. Ovarian cancer is often deadly since symptom typically do not appear until late in the disease process, so by the time ovarian cancer is diagnosed, it has spread beyond the ovaries.

Immune boosting action

Ginger cannot only be harming on a cold day but can help promote healthy sweating, which often helpful during colds and flus. A good sweat may do a lot more than simply assisting detoxification, which helps to fight off infections investigators have isolated the gene responsible for the compound and the protein it produces, which they have named dermicidin. Dermicidine is manufactured in the body’s sweat glands, secreted into the sweat, and transported to the skin surface where it provides protection against invading micro-organisms, including bacteria such as E.Coli and Staphylococcus aurous a common cause of skin infections) and fungi including Candida albicans.

Nutritional value of ginger

Energy                                    1,404 kg (336 kcal)

Carbohydrate                        71.62 g

Sugars                                    3.39 g

Dietary fibre                           14.1 g

Fat                                          4.24 g

Protein                                    8.98 g

 

Vitamins                     

Thiamine (B1)                        (4%)

0.046 mg

Riboflavin (B2)                       (14%)

0.17 mg

Niacin (B3)                           (64%)

9.62 mg

Pantothenic acid (B5)        (10%)

0.477 mg

Vitamin (B6)                        (48%)

0.626 mg

Folate (B9)                           (3%)

13.1 g

Vitamin C                               (1%)

0.7 mg

Vitamin E                                (0%)

  • mg

Trace metal

Calcium                                  (11%)

114 mg

Iron                                         (102%)

19.8 mg

Magnesium                            (60%)

214 mg

Manganese                           (1586%)

33.3 mg

Phosphorus                           (28%)

168 mg

Potassium                              (20%)

1320 mg

Sodium                                   (2%)

27 mg

Zinc                                         (38%)

3.64 mg

Conclusion

Conclusively ginger is a plant known botanically as zonger oflcilnates. It is used in trending diabetes, high blood pressure and gastrointestinal pain while in food and beverages, it is used for fragrance in soaps and cosmetics.

References

Code of Federal Regulation (2011). Essential Oil, Oleoresins (Solvent-free) Natural Substances, Title 12, Part 182, Sec. 182.20.

David, A.B. (2009). Dictionary of Food and Nutrition. United Kingdom: Oxford University Press.

Ernest, E. & Pittler, M.H. (2000). Efficacy of Ginger for Nausea and Vomiting: A Systematic Review of Randomized Clinical Trials.  Journal of Nutrition and Food Science 23(9): 437 -42.

Food and Agricultural Organisation (2006). Production Quantity for Ginger in Metric tons. World List Nested by Countries on August 4, 2006. The Statistical Division of FAO/UNDP.

Grontred, A. (2008). Ginger Root against Sea-sickness. A Controlled trial on the Open Sea. Otolaryngol 105 (1 – 2):45-9.

Marcello, S. (2001). The Psychopharmacology of Herbal Medication: Plant Drugs that Alter Mind, Brain and Behaviour. Edinburgh: MIT Press.

Leave a Comment Here