Many times we have gone through the fruit and vegetable aisle in supermarkets and we have ignored that we have an ingredient within our reach that can become a great ally for health at a low cost. If you want to know why Ginger has been so widely used for several generations, this blog is for you!

This ingredient is characterized by its moderately spicy and aromatic flavor; You can also find it in different presentations: in its natural form, tea, powder, capsules and oils. It is said that ginger (Zingiber officinale) has its origin in Asia and its root has been used for centuries as an auxiliary to herbal medicine to treat some types of diseases as it contains gingerol, an active compound to which most of the its benefits.

Gastrointestinal health

In some studies, ginger has been shown to have properties that help control nausea, dizziness, vomiting, diarrhea, and stomach pain. In addition, it can also be used to stimulate the appetite, facilitate digestion and counteract flatulence. Immune system The antioxidant, expectorant, anti-inflammatory and antimicrobial properties of this ingredient, in addition to its content of iron, vitamin C, terpenes and other nutrients, make ginger a highly used ingredient to treat colds, flu, sore throat, control cough and above all to strengthen the immune system.

Cardiovascular health

There are studies that suggest that the adequate consumption of ginger could help promote blood circulation, reduce cramps and control the levels of lipids and blood sugar. As you may have noticed, in recent years people have become more aware of the importance of preventing disease through timely health care. If, after reading this information, you have doubts about whether ginger could be a good alternative for you, consult your doctor or trusted nutritionist for advice on how and how much ginger to consume.

Author: Nerissa Álvarez

Review: Betzabe Guido

References

Blanco, L. A., & Higuera, C. M. (2012). Ginger and the proven efficacy of its use in therapy. REDUCE, 4 (10).

Butt, M. S., & Sultan, M. T. (2011). Ginger and its health claims: molecular aspects. Critical reviews in food science and nutrition, 51 (5), 383-393.

Ghayur, M. N., & Gilani, A. H. (2005). Pharmacological basis for the medicinal use of ginger in gastrointestinal disorders. Digestive diseases and sciences, 50 (10), 1889-1897. Latona, D. F., Oyeleke, G. O., & Olayiwola, O. A. (2012). Chemical analysis of ginger root. Journal of Applied Chemistry, 1 (1), 47-49.

Paredes, T. (2006). The analysis of time and temperature in the dehydration spray of ginger (Zingiber officinale roscoe) (Bachelor’s thesis). Singletary, K. (2010). Ginger: an overview of health benefits. Nutrition Today, 45 (4), 171-183.