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33-
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Detailed Description
Ginger root is used extensively as a spice in many if not all cuisines of the world. Though called a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale.
Originating in southern China, cultivation of ginger spread to India, Southeast Asia, West Africa, and the Caribbean.
Chemistry
25.4-pound ginger root
Young ginger roots are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be stewed in boiling water to make ginger tea, to which honey is often added as a sweetener. Mature ginger roots are fibrous and nearly dry.
Ginger has a sialagogue action, stimulating the production of saliva.
Medicinal uses
Medical research has shown that ginger root is an effective treatment for nausea caused by motion sickness or other illness, and also contains many antioxidants. Powdered dried ginger root is made into pills for medicinal use. Modern research on nausea and motion sickness used approximately 1 gram of ginger powder daily. Although very effective against all forms of nausea, PDR health officials do not recommend taking ginger root for morning sickness commonly associated with pregnancy, though Chinese women traditionally eat ginger root during pregnancy to combat morning sickness. The Natural Medicines Comprehensive Database (compiled by health professionals and pharmacists), states that ginger is likely safe for use in pregnancy when used orally in amounts found in foods. Ginger ale and ginger beer have been recommended as "stomach settlers" for generations in countries where the beverages are made. Ginger water was commonly used to avoid heat cramps in the United States in the past. Research has also found ginger to be a powerful antioxidant. Ginger has also been shown in research to have a regulatory role in the natural inflammatory response of the body. In India ginger is applied as a paste to the temples to relieve headache.
Ginger has also been commonly used to treat inflammation, although medical studies as to the efficacy of ginger in decreasing inflammation have shown mixed results. There are several studies that demonstrate very positive results on minimizing join pain from arthritis andother inflammatory disorders. It may also have blood thinning and cholesterol lowering properties, making it effective in treating heart disease; while early studies have shown some efficacy, it is too early to determine whether further research will bear this out.
The characteristic odor and flavor of ginger root is caused by a mixture of zingerone, shoagoles and gingerols, volatile oils that compose about 1%–3% by weight of fresh ginger. The gingerols have analgesic, sedative, antipyretic, antibacterial, and GI tract motility effects.
Ginger is on the GRAS list from FDA. However, like other herbs, ginger may be harmful because it may interact with other medications, such as warfarin; hence, a physician or pharmacist should be consulted before taking the herb as a medicinal agent or on a long-term basis. Ginger is also contraindicated in people suffering from gallstones, because the herb promotes the release of bile from the gallbladder].
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