Ginger
Ginger is the rhizome of the plant Zingiber officinale. Native to southern Asia, ginger is a 2- to 4-foot perennial that produces grass-like leaves up to a foot long and almost an inch wide. Ginger root actually consists of the underground stem of the plant, with its bark-like outer covering scraped off. Ginger belongs to the family of Zingiberaceae. Fresh rhizome or dried rhizome of ginger can be prepared by baking, roasting, and simmering. It is primarily cultivated. The best season for harvest is before the winter solstice. Wild ginseng is classified into natural wild ginseng, woods grown ginseng, and wild stimulated ginseng. Natural wild ginseng is naturally growing ginseng in deep mountains. Ginger is acrid and has warm property. According to traditional Chinese medicine, ginger is particularly good for curing diseases in spleen, lung, and stomach. Ginger has antispasmodic properties and is useful for alleviating muscular and psychological tension, reducing inflammation, aiding in circulation, as well as having antiemetic and has analgesic properties. The ginger rhizome contains calcium, iron, magnesium, phosphorous, sodium, potassium and vitamins A, B-complex and C. Ginger is a commonly used spice which exhibits a characteristic aroma and mild pungency both of which contribute to the flavor of ginger. Ginger contains volatile aromatic oils referred to as essential oils, which are largely responsible for the aroma of ginger; pungent compounds which make up the solvent extractable oleoresins in addition to the essential oils and which are largely responsible for the pungent flavor of ginger; and starch, proteins and other substances. Ginger contains 1-4% essential oil (oleoresin). All together more than 200 different volatiles have been identified in essential oil wherein the pharmacological activity is confined. The essential oil contains mixture of various terpenes as well as some other non-terpenoid compounds. Ginger root is a well known anti-inflammatory which enhances digestion, reduces cholesterol and lowers blood pressure and blood clotting. It is known to increase circulation and provides muscle relaxation and has antispasmodic herb properties. Ginger gives relief from muscular discomfort and pain. It inhibits prostaglandin and leukotriene biosynthesis and histamine release. Thus it acts as an antiflammatory as well as an antacid agent. It is a dual inhibitor of the lipoxigenase and cycloxigenase system. Crude ginger is used as an anti-emetic and expectorant, an anti-tussive and accelerator of the digestive organs. Semi-dried old crude ginger is also used for stomachache, chest pain, low back pain, cough, common cold and as a cure for a form of edema being called "stagnate of water". Zingerone is the major component which accounts for the spicy character of ginger; gingerol and shogaol are other pungent components in ginger. Ginger diminishes headaches, uterine pain from any cause at the menstrual epoch and other general aches and pains; stimulates peripheral circulation; aids in digestion; and has antimicrobial effects. Ginger also exhibits antioxidant properties, due to the presence therein of anti-aging constituents that inactivate free radicals. Ginger further contains constituents which, like the hormone estrogen, inhibit an enzyme called 5-lipoxygenase. Gingerol has cardio-tonic action, suppresses the contraction of isolated portal veins in mice, and modulates the eicosanoid-induced contraction of mouse and rat blood vessels. Shogaol exhibits pressor response. Both gingerol and shogaol are mutagenic, whereas zinger and zingerone have been found to exhibit anti-mutagenic activity. Shogaol has inhibitory activity on the carrageenin-induced paw edema and platelet aggregation. Ginger gives relief from muscular discomfort and pain. It inhibits prostaglandin and leukotriene biosynthesis and histamine release. Thus it acts as an anti-inflammatory as well as an antacid agent. It is a dual inhibitor of the lipoxigenase and cycloxigenase system. Ginger contains 1-4% essential oil (oleoresin).
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