We all have gone through the fruit and vegetables aisle many times in the supermarket, ignoring a great ally for health at a low cost within our reach…. if you want to know why Ginger has been so widely used for several generations, this blog is for you!
This ingredient is characterized by its moderately spicy and aromatic flavor; You can also find it in different presentations: in its natural form, tea, powder, capsules and oils. It is said that ginger (Zingiber officinale) has its origin in Asia and its root has been used for centuries as an auxiliary to herbal medicine to treat some types of diseases as it contains gingerol, an active compound to which most of the its benefits.
In some studies, ginger has shown to have properties that help control nausea, dizziness, vomiting, diarrhea, and stomach pain. In addition, it can also be used to stimulate the appetite, facilitate digestion and counteract flatulence.
The antioxidant, expectorant, anti-inflammatory and antimicrobial properties of this ingredient, in addition to its content of iron, vitamin C, terpenes and other nutrients, make ginger a highly used ingredient to treat colds, flu, sore throat, control cough and above all to strengthen the immune system.
There are studies that suggest that the adequate consumption of ginger could help promote blood circulation, decrease cramps and control the levels of lipids and sugar in the blood.
As you may have noticed, in recent years people have become more aware of the importance of preventing disease through timely health care. If, after reading this information, you have doubts about whether ginger could be a good alternative for you, consult your doctor or trusted nutritionist for advice on how and how much ginger you should consume.
Author: Nerissa Álvarez
Review: Betzabe Guido
Editor: Valerie Ll
Blanco, L. A., & Higuera, C. M. (2012). Ginger and the proven efficacy of its use in therapy. REDUCE, 4 (10).
Butt, M. S., & Sultan, M. T. (2011). Ginger and its health claims: molecular aspects. Critical reviews in food science and nutrition, 51 (5), 383-393.
Ghayur, M. N., & Gilani, A. H. (2005). Pharmacological basis for the medicinal use of ginger in gastrointestinal disorders. Digestive diseases and sciences, 50 (10), 1889-1897.
Latona, D. F., Oyeleke, G. O., & Olayiwola, O. A. (2012). Chemical analysis of ginger root. Journal of Applied Chemistry, 1 (1), 47-49.
Paredes, T. (2006). Analysis of time and temperature in spray dehydration of ginger (Zingiber officinale roscoe) (Bachelor’s thesis).
Singletary, K. (2010). Ginger: an overview of health benefits. Nutrition Today, 45 (4), 171-183.
This site is intended only for residents of the United States