Ginger Root

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Ginger Root

 

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Aromatic, pungent and spicy, ginger adds a special flavor and zest to Asian stir

fries and many fruit and vegetable dishes. Fresh ginger root is available year

round in the produce section of your local market.

 

Ginger is the underground rhizome of the ginger plant with a firm, striated

texture. The flesh of the ginger rhizome can be yellow, white or red in color,

depending upon the variety. It is covered with a brownish skin that may either

be thick or thin, depending upon whether the plant was harvested when it was

mature or young.

 

 

Historically, ginger has a long tradition of being very effective in alleviating

symptoms of gastrointestinal distress. In herbal medicine, ginger is regarded as

an excellent carminative (a substance which promotes the elimination of

intestinal gas) and intestinal spasmolytic (a substance which relaxes and

soothes the intestinal tract).

 

Modern scientific research has revealed that ginger possesses numerous

therapeutic properties including antioxidant effects, an ability to inhibit the

formation of inflammatory compounds, and direct anti-inflammatory effects.

 

Gastrointestinal Relief

A clue to ginger's success in eliminating gastrointestinal distress is offered

by recent double-blind studies, which have demonstrated that ginger is very

effective in preventing the symptoms of motion sickness, especially seasickness.

In fact, in one study, ginger was shown to be far superior to Dramamine, a

commonly used over-the-counter and prescription drug for motion sickness. Ginger

reduces all symptoms associated with motion sickness including dizziness,

nausea, vomiting, and cold sweating.

 

Ginger's anti-vomiting action has been shown to be very useful in reducing the

nausea and vomiting of pregnancy, even the most severe form, hyperemesis

gravidum, a condition which usually requires hospitalization. In a double-blind

trial, ginger root brought about a significant reduction in both the severity of

nausea and number of attacks of vomiting in 19 of 27 women in early pregnancy

(less than 20 weeks). Unlike antivomiting drugs, which can cause severe birth

defects, ginger is extremely safe, and only a small dose is required.

 

Anti-Inflammatory Effects

Ginger contains very potent anti-inflammatory compounds called gingerols. These

substances are believed to explain why so many people with osteoarthritis or

rheumatoid arthritis experience reductions in their pain levels and improvements

in their mobility when they consume ginger regularly.

 

In two clinical studies involving patients who responded to conventional drugs

and those who didn't, physicians found that 75% of arthritis patients and 100%

of patients with muscular discomfort experienced relief of pain and/or swelling.

 

 

Arthritis-related problems with your aging knees? Regularly spicing up your

meals with fresh ginger may help, suggests a study published in a recent issue

of Osteoarthritis Cartilage. In this twelve month study, 29 patients with

painful arthritis in the knee (6 men and 23 women ranging in age from 42-85

years) participated in a placebo-controlled, double-blind, crossover study.

Patients switched from placebo to ginger or visa versa after 3 months. After six

months, the double-blind code was broken and twenty of the patients who wished

to continue were followed for an additional six months.

 

By the end of the first six month period, those given ginger were experiencing

significantly less pain on movement and handicap than those given placebo.

 

Pain on movement decreased from a score of 76.14 at baseline to 41.00, while

handicap decreased from 73.47 to 46.08. In contrast, those who were switched

from ginger to placebo experienced an increase in pain of movement (up to 82.10)

and handicap (up to 80.80) from baseline. In the final phase of the study when

all patients were getting ginger, pain remained low in those already taking

ginger in phase 2, and decreased again in the group that had been on placebo.

 

Not only did participants’ subjective experiences of pain lessen, but swelling

in their knees, an objective measurement of lessened inflammation, dropped

significantly in those treated with ginger. The mean target knee circumference

in those taking ginger dropped from 43.25cm when the study began to 39.36cm by

the 12th week. When this group was switched to placebo in the second phase of

the study, their knee circumferences increased, while those who had been on

placebo but were now switched to ginger experienced a decrease in knee

circumference. In the final phase, when both groups were given ginger, mean knee

circumference continued to drop, reaching lows of 38.78 and 36.38 in the two

groups.

 

How does ginger work its anti-inflammatory magic? Two other recent studies

provide possible reasons.

 

A study published in the November 2003 issue of Life Sciences suggests that at

least one reason for ginger’s beneficial effects is the free radical protection

afforded by one of its active phenolic constituents, 6-gingerol.

 

In this in vitro (test tube) study, 6-gingerol was shown to significantly

inhibit the production of nitric oxide, a highly reactive nitrogen molecule that

quickly forms a very damaging free radical called peroxynitrite.

 

Another study appearing in the November 2003 issue of Radiation Research found

that in mice, five days treatment with ginger (10 mg per kilogram of body

weight) prior to exposure to radiation not only prevented an increase in free

radical damage to lipids (fats found in numerous bodily components from cell

membranes to cholesterol), but also greatly lessened depletion of the animals’

stores of glutathione, one of the body’s most important internally produced

antioxidants.(January 28, 2004)

 

 

 

Protection against Colorectal Cancer

 

Gingerols, the main active components in ginger and the ones responsible for its

distinctive flavor, may also inhibit the growth of human colorectal cancer

cells, suggests research presented at the Frontiers in Cancer Prevention

Research, a major meeting of cancer experts that took place in Phoenix, AZ,

October 26-30, 2003.

 

In this study, researchers from the University of Minnesota’s Hormel Institute

fed mice specially bred to lack an immune system a half milligram of -gingerol

three times a week before and after injecting human colorectal cancer cells into

their flanks. Control mice received no -gingerol.

 

Tumors first appeared 15 days after the mice were injected, but only 4 tumors

were found in the group of -gingerol-treated mice compared to 13 in the control

mice, plus the tumors in the -gingerol group were smaller on average. Even by

day 38, one mouse in the -gingerol group still had no measurable tumors. By day

49, all the control mice had been euthanized since their tumors had grown to one

cubic centimeter (0.06 cubic inch), while tumors in 12 of the -gingerol treated

mice still averaged 0.5 cubic centimeter—half the maximum tumor size allowed

before euthanization.

 

Research associate professor Ann Bode noted, “These results strongly suggest

that ginger compounds may be effective chemopreventive and/or chemotherapeutic

agents for colorectal carcinomas.”

 

In this first round of experiments, mice were fed ginger before and after tumor

cells were injected. In the next round, researchers will feed the mice ginger

only after their tumors have grown to a certain size.

 

This will enable them to look at the question of whether a patient could eat

ginger to slow the metastasis of a nonoperable tumor. Are they optimistic? The

actions of the University of Minnesota strongly suggest they are. The University

has already applied for a patent on the use of -gingerol as an anti-cancer agent

and has licensed the technology to Pediatric Pharmaceuticals (Iselin, N.J.).

(December 8, 2003)

 

Immune Boosting Action

 

Ginger can not only be warming on a cold day, but can help promote healthy

sweating, which is often helpful during colds and flus. A good sweat may do a

lot more than simply assist detoxification.

 

German researchers have recently found that sweat contains a potent

germ-fighting agent that may help fight off infections. Investigators have

isolated the gene responsible for the compound and the protein it produces,

which they have named dermicidin.

 

Dermicidin is manufactured in the body's sweat glands, secreted into the sweat,

and transported to the skin's surface where it provides protection against

invading microorganisms, including bacteria such as E. coli and Staphylococcus

aureus (a common cause of skin infections), and fungi, including Candida

albicans.

 

Ginger is so concentrated with active substances, you don’t have to use very

much to receive its beneficial effects. For nausea, ginger tea made by steeping

one or two 1/2-inch slices (one 1/2-inch slice equals 2/3 of an ounce) of fresh

ginger in a cup of hot water will likely be all you need to settle your stomach.

 

For arthritis, some people have found relief consuming as little as a 1/4-inch

slice of fresh ginger cooked in food, although in the studies noted above,

patients who consumed more ginger reported quicker and better relief.

 

Description

The spice ginger is the underground rhizome of the ginger plant, known

botanically as Zingiber officinale. The plant’s botanical name is thought to be

derived from its Sanskrit name “singabera” which means “horn shaped,” a physical

characteristic that ginger reflects.

 

The flesh of the ginger rhizome can be yellow, white or red in color, depending

upon the variety. It is covered with a brownish skin that may either be thick or

thin, depending upon whether the plant was harvested when it was mature or

young. The ginger rhizome has a firm, yet striated texture and a taste that is

aromatic, pungent and hot.

 

History

Native to southeastern Asia, a region whose cuisines still feature this

wonderfully spicy herb, ginger has been renowned for millennia in many areas

throughout the world. Ginger is mentioned in ancient Chinese, Indian and Middle

Eastern writings, and has long been prized for its aromatic, culinary and

medicinal properties. After the ancient Romans imported ginger from China almost

two thousand years ago, its popularity in Europe remained centered in the

Mediterranean region until the Middle Ages when its use spread throughout other

countries. Although it was a very expensive spice, owing to the fact that it had

to be imported from Asia, it was still in great demand. In an attempt to make it

more available, Spanish explorers introduced ginger to the West Indies, Mexico

and South America, and in the 16th century, these areas began exporting the

precious herb back to Europe.

 

Today, the top commercial producers of ginger include Jamaica, India, Fiji,

Indonesia and Australia.

 

How to Select and Store

Whenever possible, choose fresh ginger over the dried form of the spice since it

is not only superior in flavor but contains higher levels of gingerol as well as

ginger's active protease (it's anti-inflammatory compound).

 

Fresh ginger root is sold in the produce section of markets. When purchasing

fresh ginger root, make sure it is firm, smooth and free of mold. Ginger is

generally available in two forms, either young or mature. Mature ginger, the

more widely available type, has a tough skin that requires peeling while young

ginger, usually only available in Asian markets, does not need to be peeled.

 

Even through dried herbs and spices like ginger powder are widely available in

supermarkets, you may want to explore the local spice stores in your area.

Oftentimes, these stores feature an expansive selection of dried herbs and

spices that are of superior quality and freshness than those offered in regular

markets.

 

Just like with other dried spices, when purchasing dried ginger powder try to

select organically grown ginger since this will give you more assurance that it

has not been irradiated.

 

Ginger is also available in several other forms including crystallized, candied

and pickled ginger.

 

Fresh ginger can be stored in the refrigerator for up to three weeks if it is

left unpeeled. Stored unpeeled in the freezer, it will keep for up to six

months.

 

Dried ginger powder should be kept in a tightly sealed glass container in a

cool, dark and dry place. Alternatively, you can store it in the refrigerator

where it will enjoy an extended shelf life of about one year.

 

How to Enjoy

For some of our favorite recipes, click Recipes.

 

Tips for Preparing Ginger:

To remove the skin from fresh mature ginger, peel with a paring knife. The

ginger can then be sliced, minced or julienned. The taste that ginger imparts to

a dish depends upon when it is added during the cooking process. Added at the

beginning, it will lend a subtler flavor while added near the end, it will

deliver a more pungent taste.

 

A Few Quick Serving Ideas:

Turn up the heat while cooling off by making ginger lemonade. Simply combine

freshly grated ginger, lemon juice, cane juice or honey and water.

 

Add extra inspiration to your rice side dishes by sprinkling grated ginger,

sesame seeds and nori strips on top.

 

Combine ginger, tamari, olive oil and garlic to make a wonderful salad dressing.

 

Add ginger and orange juice to puréed sweet potatoes.

 

Add grated ginger to your favorite stuffing for baked apples.

 

Spice up your healthy sautéed vegetables by adding freshly minced ginger.

 

Safety

Ginger is not a commonly allergenic food, is not included in the list of 20

foods that most frequently contain pesticide residues, and is also not known to

contain goitrogens, oxalates, or purines.

 

Nutritional Profile

Introduction to Food Rating System Chart

 

The following chart shows the nutrients for which this food is either an

excellent, very good or good source. Next to the nutrient name you will find the

following information: the amount of the nutrient that is included in the noted

serving of this food; the %Daily Value (DV) that that amount represents (similar

to other information presented in the website, this DV is calculated for 25-50

year old healthy woman); the nutrient density rating; and, the food's World's

Healthiest Foods Rating. Underneath the chart is a table that summarizes how the

ratings were devised. For more detailed information on our Food and Recipe

Rating System, please

 

Ginger Root

1.00 oz-wt

19.56 calories

Nutrient Amount DV

(%) Nutrient

Density World's Healthiest

Foods Rating

vitamin B6 (pyridoxine) 0.05 mg 3.8 4.0 good

magnesium 12.19 mg 3.8 4.0 good

potassium 117.65 mg 3.4 3.5 good

dietary fiber 0.57 g 2.8 3.0 good

World's Healthiest

Foods Rating Rule

excellent DV>=75% OR Density>=7.6 AND DV>=10%

very good DV>=50% OR Density>=3.4 AND DV>=5%

good DV>=25% OR Density>=1.5 AND DV>=2.5%

 

 

 

In Depth Nutritional Profile for Ginger

 

References

Akoachere JF, Ndip RN, Chenwi EB et al. Antibacterial effect of Zingiber

officinale and Garcinia kola on respiratory tract pathogens. East Afr Med J.

2002 Nov;79(11):588-92.

Bode A. Ginger is an effective inhibitor of HCT116 human colorectal carcinoma in

vivo. paper presented at the Frontiers in Cancer Prevention Research Conference,

Phoenix, AZ, Ocbober 26-3-, 2003.

Ensminger AH, Ensminger, ME, Kondale JE, Robson JRK. Foods & Nutriton

Encyclopedia. Pegus Press, Clovis, California.

Ensminger AH, Esminger M. K. J. e. al. Food for Health: A Nutrition

Encyclopedia. Clovis, California: Pegus Press; 1986.

Ficker CE, Arnason JT, Vindas PS et al. Inhibition of human pathogenic fungi by

ethnobotanically selected plant extracts. Mycoses. 2003 Feb;46(1-2):29-37.

Fischer-Rasmussen W, Kjaer SK, Dahl C, et al. Ginger treatment of hypereesis

gravidarum. Eur J Obstet Gynecol Reprod Biol 38(1990):19-24.

Fortin, Francois, Editorial Director. The Visual Foods Encyclopedia. Macmillan,

New York.

Grieve M. A Modern Herbal. Dover Publications, New York.

Ippoushi K, Azuma K, Ito H, Horie H, Higashio H. [6]-Gingerol inhibits nitric

oxide synthesis in activated J774.1 mouse macrophages and prevents

peroxynitrite-induced oxidation and nitration reactions. Life Sci. 2003 Nov

14;73(26):3427-37. .

Jagetia GC, Baliga MS, Venkatesh P, Ulloor JN. Influence of ginger rhizome

(Zingiber officinale Rosc) on survival, glutathione and lipid peroxidation in

mice after whole-body exposure to gamma radiation. Radiat Res. 2003

Nov;160(5):584-92.

Kiuchi F, et al. Inhibition of prostaglandin and leukotriene biosynthesis by

gingerols and diarylheptanoids. Chem Pharm Bull 40 (1992):387-91.

Nature Immunology Online. Nature Immunology Online. 2001;10.1038/ni732.

Srivastava KC, Mustafa T. Ginger (Zingiber officinale) in rheumatism and

musculoskeletal disorders. Med Hypothesis 39(1992):342-8.

Srivastava KC, Mustafa T. Ginger (Zingiber officinale) and rheumatic disorders.

Med Hypothesis 29 (1989):25-28.

Wigler I, Grotto I, Caspi D, Yaron M. The effects of Zintona EC (a ginger

extract) on symptomatic gonarthritis. Osteoarthritis Cartilage. 2003

Nov;11(11):783-9. .

Wood, Rebecca. The Whole Foods Encyclopedia. New York, NY: Prentice-Hall Press;

1988.

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JoAnn Guest

mrsjoguest

DietaryTipsForHBP

http://www.geocities.com/mrsjoguest

 

 

 

 

 

 

 

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