GINGER-THE IMMUNITY BOOSTER
Zingiber officinale, commonly known as ginger, is a spice consumed worldwide for culinary and medicinal purposes. The plant has a number of chemicals responsible for its medicinal properties, such as anti-arthritis, anti-inflammatory, antidiabetic, antibacterial, antifungal, anticancer, etc
It has been used in traditional and folk medicine for over two millennia and also mentioned in the Ayurveda. Using ginger throughout the day is also helpful and can incorporate ginger into your diet by sprinkling dried ginger powder in oatmeal, having some ginger tea, and adding ginger powder to soup or stir-fries.
Rich in Nutrients: Despite all of these factors, ginger basically finds its use as a spice and in nutrients like calcium, carbohydrates, carotene, dietary fiber, fat, iron, protein, and vitamin C.
Improves Digestion: Drinking of ginger powder in hot water every morning may help in increase of digestive juices to support your whole day smooth gastric metabolism.
Anti-inflammatory: Ginger is a good source of phytochemicals, which possess antioxidant and anti-inflammatory properties used in the effective management and treatment of Alzheimer’s disease.
Anti-spasmodic: The active gingerols act as an antispasmodic and controls irritable bowl syndrome, improve the tone of intestinal muscles. Relived from constipation and gastric problems when used regularly in the morning.
Nausea Vomiting in Pregnancy: Historically, ginger has been effectively and safely used to treat nausea, including that of pregnancy. Randomized controlled trials have shown that ginger is effective for treating Nausea Vomiting in Pregnancy.
Treating migraine: Ginger effective in migraine prophylaxis and is effective as ibuprofen in treating pain and reducing severity. Scientific studies showed in the reduction of symptoms of pain and swelling was in case of rheumatoid arthritis, osteoarthritis, and myalgia. Dosage: 250 mg-1 g encapsulated, one to four times per day; tincture (1:3 to 1:5) 1 to 5 mL one to four times per day; eaten with food as tolerated.
Anti-oxidant: Ginger contains several antioxidant compounds, comprising different phenolic substances responsible for the pungency of the fresh rhizome. Cooking ginger transforms gingerols into zingerones, which are less pungent and have a spicy-sweet aroma, while drying the rhizome into powder increase in the concentration of antioxidants. The pungent constituents of the rhizome are responsible for ginger's anti-nausea action, and its antimicrobial and antiviral activities.
Anti-glycant: Ginger has even been shown to possess anti-glycant activity and other potential anti-diabetic effects. clinical trials showed an anti-hyperglycemic effect of ginger due to improved insulin signaling and metabolism of carbohydrates and lipids. In addition, ginger has shown potential protective effects on diabetic complications of the liver, kidney, eye, and neural system. Most of the studies have used 1000 mg of ginger powder daily, in two or four divided dose. A higher dose of 650 mg three times daily has also been used, but total doses of less than 1500 mg a day are more effective.