Ginger for medical medicine

Ginger To Warm Your Body

Ginger is the common name for the monocotyledonous perennial plant Zingiber officinale. The term is also used to describe the edible part of the plant which is commonly used as a spice in cooking throughout the world. Often erroneously referred to as "ginger root", the edible section is actually the horizontal subterranean stem or rhizome of the plant. The ginger plant has a long history of cultivation known to originate in China and then spread to India, Southeast Asia, West Africa, and the Caribbean.

Ginger contains up to 3% of an essential oil that causes the fragrance of the spice. The main constituents are sesquiterpenoids with (-)-zingiberene as the main component. Lesser amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.

The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols. The latter are formed from the former when ginger is dried or cooked. Zingerone is also produced from gingerols during this process, and it is less pungent and has a spicy-sweet aroma.

Ginger has a sialagogue action, stimulating the production of saliva.

Ginger Tea

Medical uses

The medical form of ginger historically was called "Jamaica ginger"; it was classified as a stimulant and carminative, and used frequently for dyspepsia and colic. It was also frequently employed to disguise the taste of medicines. Ginger is on the FDA's 'generally recognized as safe' list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones as the herb promotes the release of bile from the gallbladder. Ginger may also decrease joint pain from arthritis, though studies on this have been inconsistent, and may have blood thinning and cholesterol lowering properties that may make it useful for treating heart disease.

The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.

Ginger has been found effective by multiple studies for treating nausea caused by seasickness, morning sickness and chemotherapy, though ginger was not found superior over a placebo for post-operative nausea. However, consuming too much ginger can create a feeling of nausea in an individual.

Modern research on nausea and motion sickness used approximately 1 gram of ginger powder daily. Though there are claims for efficacy in all causes of nausea, the Physicians Desk Reference recommends against taking ginger rhizomes for morning sickness commonly associated with pregnancy due to possible mutagenic effects, though Chinese women have traditionally used ginger rhizomes during pregnancy to combat morning sickness and the Natural Medicines Comprehensive Database states that it is likely safe for use in pregnancy when consumed in food-amounts.

There are a variety of uses suggested for ginger. A tea brewed from the is a folk remedy for colds. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made and ginger water was commonly used to avoid heat cramps in the US. Ginger has also been historically used to treat inflammation, which some scientific studies support while others show ginger to be no better than a placebo or ibuprofen. Research on rats suggests that ginger may be useful for treating diabetes.