Ginger, also known as Zingiberaceae, is an ingredient commonly used as herbal medicine
throughout Southeast Asia and the Middle East. The herb has been recognized by doctors and
scientists worldwide for its natural nutrition and its ability to provide strong anti-oxidant
The primary focus of studies on the properties of ginger and its benefits is its anti-oxidant
properties, specifically its ability to operate as an anti-viral, antibacterial, and anti-
inflammatory agent. Ginger is made up of active compounds, such as gingerols, which have
been found to be responsible for these anti-oxidative properties. They eliminate reactive
oxygen species, free radicals, and others harmful oxidants (Ahmad et al., 2015).
Other benefits of ginger include memory improvement, as discovered in a number of recent
studies. Positive effects on memory function from the use of ginger was determined in these
studies, with findings of anti-neuroinflammatory activity revealed as well (Park et al., 2013;
Huh et al., 2018).
In a clinical study, ginger’s ability to enhance blood circulation throughout the body was
discovered. This occurs through the herb stimulating the heart muscle and diluting circulating
blood, increasing cellular metabolism. This relieves muscle pain, nausea, dizziness, and
fatigue. The healthy flow of blood also decreases the risk of developing heart disease (Prasad,
Scientists have also trialled the gastrointestinal effects of ginger, leading to the finding that it
can be incredibly useful in aiding gastrointestinal diseases such as peptic and duodenal
ulcers, acid reflux, and helicobacter pylor, due to its anti-inflammatory properties (Halvorsen
et al., 2002).
The anti-nausea effects of ginger also have been widely examined in clinical trials, with
studies proving its effectiveness with aiding nausea and vomiting, specifically in cases of
patients with chemotherapy and pregnant women with morning sickness. Gingerol properties
in ginger are responsible for these effects, and are commonly used to treat nausea after
surgery (Chaiyakunapruk et al., 2006).
The Science Behind Ginger
By: Belle Hartles |