The study of the beneficial effects of ginger on human health: A critical review

Abstract

Ginger appears to have been used as a spice and a medicine from early times by the Chinese and the Indians. It has been studied for its antibacterian, antifungal, pain-relieving anti-ulcer, antitumor and other properties). The rhizome of Ginger has long been used in Ayurvedic and traditional Chinese medicine to treat a wide range of ailments including gastrointestinal disorders, mainly nausea and vomiting associated with motion sickness. It has been recommended by herbalists for use as a carminative, diaphoretic, expectorant and astringent. Like many medicinal herbs, much of the information has been handed down by word of mouth with little controlled scientific evidence to support the numerous claims. However, in the last few years, more organized scientific investigation have focused on the mechanism and targets of ginger and its various components. Ginger (Z. Officinal's Roscoc, Zingibera ceae) is not only widely used as a dietary condiment but it has also been extensively utilized as a traditional medicine. Ginger's anti inflammatory properties help relieve pain and reduce inflammation associated with arthritis rheumatism and muscle spasm. Ginger also has been found to increase gastric-juice secreation and the production of hypochloride. It mean that food is digested more quickly, creating an unfriendly environment for bacteria.