Ginger
(ˈjin-jər) n.
1. Any of a genus (Zingiber of the family Zingiberaceae, the ginger family) of herbs with pungent aromatic rhizomes. Native to the East Indies but now cultivated in most tropical countries, having a pungent, spicy rhizome used in cookery and medicine.
Synonyms: Zingiber officinale, halia (malaysian).
Derivation: Middle English ginger, gingivere < Old French gingivre < Latin gingiber, for zingiberi < Greek zingíberis.
Source
Most ginger is grown in India, China and Indonesia. The earliest uses of ginger as a healing agent date back 5,000 years to ancient Greece. It was used as a spiritual beverage, digestive aid and aphrodisiac. For thousands of years it had been a component of more than 50% of all herbal remedies.
Benefits
Ginger has antioxidant and anti-inflammatory effects. It alleviates the symptoms of nausea and vomiting.
Numerous research groups are focused on the cancer preventative and potential cancer therapeutic applications of ginger.
Some evidence supports a protective role for ginger in cardiovascular function and a number of other conditions.
In a double-blind controlled clinical trial study, ginger powder given to volunteer patients lowered lipid levels significantly. Triglycerides and cholesterol were substantially decreased as was LDL levels. Conversely, HDL was higher in the group receiving the ginger powder.
Uses
Ginger is used as an anti-inflammatory and antioxidant. It is also used to alleviate the symptoms of nausea and vomiting.
Clinical trials are indicating potential benefits of ginger for treating dementia to certain forms of cancer in humans.
Forms (delivery methods)
Ginger is available in liquid, powder, capsule, tablet and raw.
Side Effects
Ginger is recognized by the FDA as a food additive that is generally considered safe.
