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Ginger is considered to be one of the most important and indispensable spices of Indian culinary practices. Dried ginger is mainly used in cakes and biscuits, especially ginger snaps and gingerbread.
Preclinical studies have shown that ginger extract and its constituents possess chemopreventive and antineoplastic properties in gastric cancer. In vitro study showed that 6-gingerol induces apoptosis of gastric cancer cells. It facilitates TNF-related apoptosis-inducing ligand- (TRAIL-) induced apoptosis by increasing caspase-3/7 activation. The induction of apoptosis by 6-gingerol was mediated through downregulation of cytosolic inhibitor of apoptosis (cIAP)-1 and inhibiting TRAIL-induced nuclear factor-kappaB (NF-?B) activation. Besides 6-gingerol, 6-shogaol also reduced the viability of gastric cancer cells by damaging microtubules. When the ginger extract was given to Sprague-Dawley rats having acetic acid-induced ulcers, it significantly reduced the gastric ulcer area. The ginger extract also attenuated elevated activities of xanthine oxidase and myeloperoxidase, as well as malondialdehyde (MDA) level in the ulcerated mucosa. Thus, ginger extract promotes ulcer healing by acting as an antioxidant and prevents gastric mucosal damage.
The taste of dried ginger is more aromatic than pungent and is used quite often in bakery products such as spicy crackers. It is used crushed in Punjabi marinades for Tandoori starters, of both vegetarian as well as non-vegetarian varieties. It enhances the flavor of rich gravies and soups. Dried ginger is often a constituent of many powdered spices and masalas which are then used in gravies, curries, marinades and the like. Dried ginger is crushed or powdered and then used to brew teas.
Dried ginger should always be stored in an airtight container in a cool dry place away from moisture and humidity. Besides being a major culinary component of Indian cooking, traditional Ayurveda considers ginger an effective remedy for many gastrointestinal and blood diseases. It is used for abdominal bloating, coughing, vomiting, diarrhea and for the treatment of inflammatory joint diseases, such as arthritis and rheumatism.
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1. Ginger Contains Gingerol, a Substance With Powerful Medicinal Properties
Ginger is a flowering plant that originated in China.
It belongs to the Zingiberaceae family and is closely related to turmeric, cardamon, and galangal.
The rhizome (underground part of the stem) is the part commonly used as a spice. It is often called ginger root, or simply ginger.
Ginger has a very long history of use in various forms of traditional/alternative medicine. It has been used to help digestion, reduce nausea and help fight the flu and common cold, to name a few.
Ginger can be used fresh, dried, powdered, or as an oil or juice, and is sometimes added to processed foods and cosmetics. It is a very common ingredient in recipes.
The unique fragrance and flavor of ginger come from its natural oils, the most important of which is gingerol.
Gingerol is the main bioactive compound in ginger, responsible for much of its medicinal properties. It has powerful anti-inflammatory and antioxidant effects.
2. Ginger Can Treat Many Forms of Nausea, Especially Morning Sickness
Ginger appears to be highly effective against nausea
For example, it has a long history of use as a sea sickness remedy, and there is some evidence that it may be as effective as prescription medication
Ginger may also relieve nausea and vomiting after surgery, and in cancer patients undergoing chemotherapy, but it may be the most effective when it comes to pregnancy-related nausea, such as morning sickness.
According to a review of 12 studies that included a total of 1,278 pregnant women, 1.1-1.5 grams of ginger can significantly reduce symptoms of nausea
However, ginger had no effect on vomiting episodes in this study.
Although ginger is considered safe, talk to your doctor before taking large amounts if you are pregnant. Some believe that large amounts can raise the risk of miscarriage, but there are currently no studies to support this.