herb research - ginger

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Zingiber officinale - (Ginger)

Therapeutic Actions:

* Cardiotonic activity

* Carminative

* Decreases the risk of thrombus formation in thrombophlebitis

* Diaphoretic

* Expectorant

* Inhibits platelet aggregation

* Influences prostaglandin metabolism - potent inhibitor of prostaglandin

and thromboxane synthesis

* Lowers serum and liver cholesterol levels

* Positive inotropic effect on the heart

* Possesses a fibrinolytic quality

* Promotes stomach secretions

* Rubefacient

* Sialagogue

Clinical Indications:

* Atherosclerosis

* Bronchitis

* Congestive heart failure

* Hypertension

* Memory loss

* Rheumatoid arthritis

* Cardiac diseases

* Chemotherapy-induced vomiting using the tincture, not the tea

* Colds/respiratory congestion

* Inflammation

* Menstrual cramps especially with oligomenorrhea

* Motion sickness

* Nausea of pregnancy

* Post operative nausea

* Stomach and intestinal cramps, especially due to undigested food, low

stomach acid

* Weak digestion with gas and bloating

Contraindications:

* Can cause sensation of heat and burning within the stomach

* Patients with " sensitive " stomachs may not always tolerate ginger

* Pregnancy due to the emmenagogue effects

Drug/Nutrient Interaction:

* Increases absorption of oral drugs including sulphaguanidine

* Prevents vomiting caused by cyclophosphamide if taken before

administration

Chemical Constituents:

* Lipids:

Free fatty acids

Lecithins

Phophatidic acid

Triglycerides

* Protein

* Resin

* Starch

* Vitamin A

* Vitamin B3 (Niacin)

* Volatile oils:

Borneol

Cineole

Gingerol

Phellandrene

Shogoal, an aleoresin having an aromatic ketone form, found with volatile

oils

Zingiberene

Zingiberole, an oleoresin having an aromatic ketone form, found in volatile

oils

Toxicity:

* None known

 

 

Ginger

Botanical: Zingiber officinale (ROSC.)

Family: N.O. Zingiberaceae

* Description

* Constituents

* Medicinal Action and Uses

* Dosage

* Preparation

---Part Used---Root.

---Habitat---Said to be a native of Asia. Cultivated in West Indies,

Jamaica, Africa.

 

---Description---Naturalized in America after the discovery of that country

by the Spaniards. Francisco de Mendosa transplanted it from the East Indies

into Spain, where Spanish-Americans cultivated it vigorously, so that in

1547 they exported 22,053 cwt. into Europe.

It is now cultivated in great quantities in Jamaica and comes into this

country dried and preserved. The root from the West Indies is considered

the best. Also imported from Africa, there are several varieties known in

commerce. Jamaica or White African is a light-brown colour with short

rhizome, very pungent. Cochin has a very short rhizome, coated red-grey

colour. 'Coated or Uncoated' is the trade term for peel on or skinned.

Green Ginger is the immature undried rhizome. Preserved Ginger is made by

steeping the root in hot syrup. Ratoon is uncultivated Ginger. Ginger is a

perennial root which creeps and increases underground, in tuberous joints;

in the spring it sends up from its roots a green reed, like a stalk, 2 feet

high, with narrow lanceolate leaves; these die down annually. The flowering

stalk rises directly from the root, ending in an oblong scallop spike; from

each spike a white or yellow bloom grows. Commercial Ginger is called black

or white, according to whether it is peeled or unpeeled; for both kinds the

ripened roots are used, after the plant has died down. The black are

scalded in boiling water, then dried in the sun. The white (best) are

scraped clean and dried, without being scalded. For preserve young green

roots are used- they are scalded and are washed in cold water and then

peeled. The water is changed several times, so that the process takes three

or four days. The tubers are then put into jars and covered with a weak

syrup; this is changed after a few days' soaking for a stronger syrup,

which is again changed for a still stronger one. The discarded syrups are

fermented and made into a liquor called 'cool drink'; a few drops of

chloroform or chloride are generally added to the preserve to prevent

insects breeding in it. Ginger flowers have an aromatic smell and the

bruised stem a characteristic fragrance, but the root is considered the

most useful part of the plant, and must not be used under a year's growth.

The peeling has to be done very thinly or the richest part of the resin and

volatile oil is lost. It is sometimes soaked in lime-juice instead of plain

water, and the colour is improved by a final coating of chalk. The Chinese

fresh Ginger is grated into powder. African and Cochin Ginger yield the

most resin and volatile oil. The root must be kept in a dry place, or it

will start growing and is then spoilt. The odour of Ginger is penetrating

and aromatic, its taste spicy, hot and biting; these properties are lost by

exposure. The most common adulterants are flour, curcuma, linseed,

rapeseed, the hulls of cayenne pepper and waste ginger.

---Constituents---Volatile oil, acrid soft resin, resin insoluble in ether

and oil, gum, starch, lignin, vegeto matter, asmazone, acetic acid, acetate

of potassa, sulphur.

---Medicinal Action and Uses---Stimulant, carminative, given in dyspepsia

and flatulent colic excellent to add to bitter infusions; specially

valuable in alcoholic gastritis; of use for diarrhoea from relaxed bowel

where there is no inflammation. Ginger Tea is a hot infusion very useful

for stoppage of the mensesdue to cold, externally it is a rubefacient.

Essence of Ginger should be avoided, as it is often adulterated with

harmful ingredients.

---Dosage---Infusion: 1/2 oz. bruised or powdered root to 1 pint boiling

water is taken in 1 fluid ounce. Dose, 10 to 20 grains.

---Preparation---Fluid extract, 10 to 20 drops. Tincture, B.P., 1/2 to 1

drachm. Syrup, B.P. and U.S.P., 1/2 to 1 drachm. Oleoresin, U.S.P., 1/2

grain.

 

 

 

Ginger

© David L. Hoffmann B.Sc. (Hons), M.N.I.M.H.

 

 

Zingiber officinale

Part Used: The rootstock.

Constituents: The whole complex of primary plant constituents and a

characteristic array of secondary plant constituents are present.

Pharmacologically important constituents include:

* Volative oil, containing mainly zingiberene and bisabolene, " Pungent

principles " ; a mixture of phenolic compounds.

Actions: Stimulant, carminative, anti-spasmodic, rubefacient, diaphoretic,

emmenagogue.

Indications: Ginger may be used as a stimulant of the peripheral

circulation in cases of bad circulation, chilblains and cramps. In feverish

conditions, Ginger acts as a useful diaphoretic, promoting perspiration. As

a gargle it may be effective in the relief of sore throats. Externally it

is the base of many fibrositis and muscle sprain treatments. Ginger has

been used world-wide as an aromatic carminative and pungent appetite

stimulant. In India, and in other countries with hot and humid climates,

ginger is eaten daily and is a well-known remedy for digestion problems.

Its wide-spread use is not only be due to flavor, but to the anti-oxidant

and anti-microbial effects, necessary for preservation of food, essential

in such climates.

Preparations & Dosage: Infusion: pour a cup of boiling water onto l

teaspoonful of the fresh root and let it infuse for 5 minutes. Drink

whenever needed. Decoction: if you are using the dried root in powdered or

finely chopped form, make a decoction by putting l l/2 teaspoonfuls to a

cup of water. Bring it to the boil and simmer for 5-l0 minutes. This can be

drunk whenever needed. Tincture: the tincture comes in two forms, weak

Tincture B.P. which should be taken in a dose of l.5-3 ml three times a day

and the Strong Tincture B.P. which should be taken in a dose of 0.25-0.5 ml

three times a day.