Ginger is a botanical species belonging to the Zingiberaceae family, the Zingiber genus and the Officinale species of which the rhizome is traditionally used.
Its main origin is Asian, preferably from the southeast areas, also used for centuries in Ayurvedic medicine.
There are other areas of the planet where you can find this plant crops such as
Africa, Jamaica, Mexico, Peru ...
Various therapeutic activities are attributed to it and it is used as a spice or condiment.
The main properties are digestive, anti-inflammatory, antiemetic, cholagogue, antitussive, etc.
The predominant active principles are antioxidant essential oils and a great richness in oleoresins, among which gingerols, shogaols and zingerones stand out. Gingerols are predominantly the most active therapeutically active principles.
It is well known as a digestive root, its tonic capacity in the digestive system favors gastric motility, collaborating in the non-formation of gases, a feeling of bloating and indigestion, especially when it is associated with vomiting and dizziness.
This would be another of its important qualities, the antiemetic capacity (preventive of nausea and vomiting). It seems that this interesting faculty in the remission of dizziness can collaborate in the reduction of the same and associated nausea in travel, chemotherapy treatments, nausea in early pregnancy, etc.
Another notable action would be the anti-inflammatory and analgesic joint. It appears that gingerols can be inhibitors of cyclooxygenase and lipoxygenase, which reduces the production of prostaglandins and leukotrienes (inflammatory compounds)
That is, it inhibits certain substances that are involved in the activation of inflammation mediators in joint tissue.
This ability of ginger to block substances, in this case thromboxane, gives it an antiplatelet property.
Finally, it is worth highlighting its lipid-lowering capacity, helping to reduce cholesterol levels. This action is associated with its cholagogue aspect (stimulant of bile secretion), decreasing the absorption of cholesterol and stimulating the conversion into bile acids.
HOW TO TAKE IT?
There are different ways to incorporate ginger into our daily life, the most frequent and everyday is cooking.
In a traditional way, it has been used in soups, sauces, salads, fruit crepes, rice dishes, etc.
Its use can be fresh, dried or candied and it has a sweet-spicy flavor.
For example, in curry one of its main ingredients is ginger.
We can also find this plant in infusion very suitable for its aperitif and digestive activity as well as for gargling.
Another way to incorporate this rhizome into our nutrition is through supplements.
If we look for the effectiveness of this plant in the different fields where it can be beneficial, the most interesting thing will be a presentation of a standardized extract, that is, with a guaranteed percentage of ginger phenols, in addition to the rest of the components of the root. this way we will always have the same amount of active principle.
There are other ways to use ginger such as the decoction that is usually used in its aperitif and digestive side taken before meals.
We can find it as an essence, in this case use one to three drops, twice a day before meals.
It can also be used externally, from a decoction applied in the form of compresses.
Those with gallstones should consult with specialists before using this plant.
This plant with its antiemetic property makes an ally in pregnancy when there vómitos.Pero nausea and because of the special situation of women in gestation should exercise caution
in the use of Ginger in these cases, being essential medical advice if you want to use during this period.
Excerpted from SOLGAR Natural Health Newsletter. Interview with Belen Martin Santos