Ginger has always been an ancient remedy!
However, recent scientific investigations have focused on the mechanisms of ginger. Go to the link, (Sections 7.6.1 through 7.6.5), where the evidence for the effectiveness of ginger as an antioxidant, anti-inflammatory agent, antinausea compound, and anticancer agent as well as the protective effect of ginger against other disease conditions are documented. Read more about Ginger… (The Amazing and Mighty Ginger – Herbal Medicine – NCBI Bookshelf).
At least 115 constituents in fresh and dried ginger varieties have been identified by various analytical processes. Gingerols are the major constituents of fresh ginger and are found slightly reduced in dry ginger, whereas the concentrations of shogaols, which are the major gingerol dehydration products, are more abundant (Jolad et al. 2005) in dry ginger than in fresh ginger. At least 31 gingerol-related compounds have been identified from the methanolic crude extracts of fresh ginger rhizome (Jiang, Solyom et al. 2005).
Ginger has been fractionated into at least 14 bioactive compounds, including [4]-gingerol, [6]-gingerol, [8]-gingerol, [10]-gingerol, [6]-paradol, [14]-shogaol, [6]-shogaol, 1-dehydro-[10]-gingerdione, [10]-gingerdione, hexahydrocurcumin, tetrahydrocurcumin, gingerenone A, 1,7-bis-(4′ hydroxyl-3′ methoxyphenyl)-5-methoxyhepthan-3-one, and methoxy-[10]-gingerol (Koh et al. 2009). The proportion of each individual component in a sample of ginger depends on country of origin, commercial processor, and whether the ginger is fresh, dried, or processed (Schwertner, Rios, and Pascoe 2006). Of the bioactive pungent components of Jamaican ginger, including [6]-, [8]-, and [10]-gingerols and [6]-shogaol, [6]-gingerol appears to be the most abundant pungent bioactive compound in most of the oleoresin samples studied (Bailey-Shaw et al. 2008). Although phylogenetic analysis has shown that all ginger samples from widely different geographical origins are genetically indistinguishable, metabolic profiling has shown some quantitative differences in the contents of [6]-, [8]-, and [10]-gingerols (Jiang et al. 2006).
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Ginger is not just a condiment; it has also been used for thousands of years as a medicinal herb. Indians and Chinese are believed to have cultivated ginger as a tonic root for over 5000 years to treat numerous ailments, and this plant is now grown throughout the humid tropics, with India as the largest producer. Ginger was utilized as a flavoring agent long before history was formally recorded. It served as an exceedingly important article of trade, exported from India to the Roman Empire over 2000 years ago, where it was especially valued for its medicinal properties. Even after the fall of the Roman Empire, ginger remained a highly sought-after commodity in Europe, with Arab merchants controlling the trade of ginger and other spices for centuries. It addresses a variety of ailments, and analyses have revealed that ginger is effective as an antinausea agent and may serve as a possible colon cancer-preventing compound.
Research data indicate that ginger and its constituents accumulate in the gastrointestinal tract. This supports Ginger’s role in alleviating vomiting and nausea. Gingerols are effective against symptoms nausea and vomiting associated with pregnancy, chemotherapy, and some types of surgery. The clinical data undoubtedly indicate that ginger is at least as effective as vitamin B6 in treating these symptoms. It may even be better. Again, mechanisms are lacking. However, no reports indicate that ginger has any adverse side effects. There is also no evidence that it can worsen illness in pregnant women or patients.
Ginger is available in various forms, including fresh, dried, pickled, preserved, crystallized, candied, and powdered or ground. Its flavor is somewhat peppery and slightly sweet, accompanied by a strong and spicy aroma. The concentration of essential oils increases as ginger ages; thus, the root’s intended use dictates the timing of its harvest. If the primary goal is oil extraction, ginger can be harvested at 9 months or longer. Ginger harvested at 8-9 months possesses a tough skin that must be removed before consumption, and it has a more pungent flavor, making it suitable for drying or pulverizing into ground ginger, which is typically found in spice racks and used in cookies, cakes, and curry mixes. Candied or crystallized ginger is prepared by cooking in sugar syrup and coating with granulated sugar. Conversely, ginger harvested at 5 months is immature, featuring a very thin skin, with tender rhizomes that have a mild flavor, making it ideal for fresh or preserved uses.
A great deal of interest by numerous research groups is now being focused on the cancer-preventive and potential cancer therapeutic applications of ginger and its various components. Several aspects of the chemo preventive effects of ginger have been reviewed. Studies focused on the anticancer activities of various forms of ginger, from crude or partially purified extracts to gingerols. Zerumbone is a sesquiterpene compound derived from ginger, along with a number of minor components and metabolites. The effectiveness of ginger in preventing or suppressing cancer growth has been examined in various cancer types, including lymphoma, hepatoma, colorectal cancer, breast cancer, skin cancer, liver cancer, and bladder cancer. The mechanisms proposed to explain the anticancer activities of ginger and its components include antioxidant activity and the ability to induce apoptosis, decrease proliferation, cause cell-cycle arrest, and suppress activator protein 1 (AP-1) and NF-κB/COX-2 signaling pathways (Figure 7.3).
In summary, ginger has been reported to possess diverse pharmacological properties. Its specific biological targets are largely unknown. These targets remain to be determined. However, in spite of the lack of specific mechanistic information, use of ginger appears to be safe and its effects are mighty and amazing in its many application
Zerumbone was suggested as a potential suppressor of cancer metastasis and was effective in suppressing CXCR4 in a variety of cancers, including those of the pancreas, lung, kidney, and skin (Sung et al. 2008). Furthermore, zerumbone effectively attenuated osteoclast formation induced by human breast tumor cells and by multiple myeloma, and decreased osteolysis dose-dependently in MDA-MB-231 breast cancer tumor-bearing athymic nude mice, suggesting that it might be effective in preventing cancer-associated bone loss or osteoporosis (Sung et al. 2009). [6]-gingerol has also been reported to suppress adhesion, invasion, motility, matrix metalloproteinase (MMP)-2, and MMP-9 messenger ribonucleic acid (mRNA) expression and protein activities in MDA-MB-231 human breast cancer cell lines (Lee, Seo, Kang, and Kim 2008).
Importantly, ginger powder (3 g/day in 1-g capsules taken three times a day) significantly lowered lipid levels in volunteer patients in a double-blind, controlled clinical trial (Alizadeh-Navaei et al. 2008). Triglyceride and cholesterol levels were substantially decreased, as were LDL levels, compared to the placebo group. Notably, the high-density lipoprotein (HDL) level in the ginger group was higher than that in the placebo group, whereas the very-low-density lipoprotein (VLDL) level in the placebo group was higher than in the ginger group (Alizadeh-Navaei et al. 2008). Dried ginger powder (0.1 g/kg BW, per oral administration [p.o.] for 75 days) significantly reduced the development of atheroma (by 50%) in the aorta and coronary arteries of rabbits fed cholesterol (Verma et al. 2004). This effect was associated with decreased lipid peroxidation and increased fibrinolytic activity with ginger, although blood lipid levels were not significantly different from those of control animals (Verma et al. 2004). Another compound isolated from ginger, (E)-8 β,17-epoxylabd-12-ene-15,16-dial, has been reported to inhibit cholesterol biosynthesis (Tanabe et al. 1993), and ginger meal (1%) led to a significant decrease in serum cholesterol levels (Dias et al. 2006). Additionally, ginger was shown to slightly reduce retinoid-binding protein mRNA expression levels in the liver and visceral fat of male rats fed cholesterol to induce hyperlipidemia (Matsuda et al. 2009). These findings suggest that ginger consumption may improve lipid metabolism (Matsuda et al. 2009).
Ginger is not only an extremely popular dietary condiment used for flavoring food but also an herb that has been used for thousands of years as a medicinal herb to treat a variety of ailments. Chemical and metabolic analyses have revealed that ginger comprises hundreds of compounds and metabolites. The most extensively studied bioactive components include gingerols and shogaols, especially [6]-gingerol and [6]-shogaol, respectively. The content of each component is clearly dependent on the source and preparation of the ginger rhizome. Research interest in determining the role of natural compounds in preventing disease has increased markedly over the last few years. In spite of the abundance of research studies, many of the results are phenomenon based and provide data that are descriptive and observational rather than mechanistic. More studies are needed in animals and humans on the kinetics of ginger and its constituents and on the effects of consumption over a long period of time. Specific molecular targets and mechanisms of action need to be identified. Ginger clearly has a vast number of components and metabolites, many of which have not been studied in detail. The lack of standardization of ginger supplements is disconcerting, and whether consumption of high levels of isolated components (e.g., [6]-gingerol) is advisable is uncertain. [6]-gingerol or other ginger components might require inter-reactivity or dependency on other components in the whole food source to exert their positive effects.
Ginger is not only an extremely popular dietary condiment used for flavoring food but also an herb that has been utilized for thousands of years as a medicinal remedy to treat a variety of ailments. Chemical and metabolic analyses have revealed that ginger comprises hundreds of compounds and metabolites. The most extensively studied bioactive components include gingerols and shogaols, particularly [6]-gingerol and [6]-shogaol, respectively. The content of each component is clearly dependent on the source and preparation of the ginger rhizome. Research interest in determining the role of natural compounds in preventing disease has increased markedly over the last few years. Despite the abundance of research studies, many results are phenomenon-based, providing data that are descriptive and observational rather than mechanistic. More studies are needed in animals and humans on the kinetics of ginger and its constituents, as well as on the effects of consumption over an extended period. Specific molecular targets and mechanisms of action need to be identified. Ginger clearly has a vast array of components and metabolites, many of which have not been studied in detail. The lack of standardization of ginger supplements is disconcerting, and it remains uncertain whether consumption of high levels of isolated components (e.g., [6]-gingerol) is advisable. [6]-gingerol or other ginger components might require inter-reactivity or dependency on other components in the whole food source to exert their positive effects.
Research data indicate that ginger and its constituents accumulate in the gastrointestinal tract, which supports the numerous observations of ginger’s effectiveness as an antinausea agent and as a possible colon cancer-preventing compound. Ginger acts as a potent antioxidant in vitro and ex vivo, but the data for in vivo application are not clear, and specific targets and mechanisms remain elusive. Ginger appears to exert anti-inflammatory effects by suppressing COX-2, leading to the inhibition of prostaglandin and leukotriene biosynthesis. Conversely, the data supporting the effectiveness of ginger in alleviating pain and swelling associated with arthritis are somewhat conflicting. The most common use of ginger is to alleviate vomiting and nausea associated with pregnancy, chemotherapy, and certain surgical procedures. The clinical data undoubtedly indicate that ginger is at least as effective, and may outperform, vitamin B6 in treating these symptoms. Once again, mechanisms are unclear, but no reports indicate that ginger has adverse side effects or worsens illness in pregnant women or patients. Interest in ginger as an anticancer agent has significantly increased over recent years, and a direct protein target has been identified in colon cancer. Additionally, ginger appears to reduce cholesterol and improve lipid metabolism, thereby helping to decrease the risk of cardiovascular disease and diabetes.
