2019, Vol. 3 Issue 1, Part BPages: 64-69
Ginger and its health benefits: A review
Syeda Azmat, Beenish Gulzar and Tabasum Fatima
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For the last 2500 years, ginger has been known for its several scientific properties and valued in different parts of the globe. Ginger is a spice that has traditionally been treated as medicine in both Traditional Chinese Medicine and Ayurveda. Ginger has rich phytochemistry and several health promoting perspectives. In ginger family, Zingiber officinalis is one of most widely used species and it is found in several foods and beverages. Ginger has been used commonly to treat diarrhoea, stomach upset, indigestion and nausea. It also has anti-inflammatory and antioxidant properties. Ginger constituents include 17.77g carbohydrates, 1. 7g sugars, 2g dietary fibre, 0.75g fat and 1.82g proteins per 100g. The chemistry of ginger is well documented with respect to its phytochemicals, oleoresins and volatile oils. This review presents the potential properties of ginger to treat numerous disorders including cancer due to its anti-inflammatory and anti-oxidant properties. It is also useful in controlling the process of aging. Ginger, one of the most commonly used spices and medicinal plants, has been demonstrated to improve dietinduced metabolic abnormalities. This scientific review favors ginger due to its rich phytochemistry; however, due to some ambiguities, it is recommended to conduct clinical trials of ginger with sound protocol design before claiming its efficacy.