Ginger is one of the most commonly consumed condiments in the world.
It is botanically known as Zingiber officinalis and it belongs to the family Zingiberaceae.
Its rhizome contains Oleoresin which is reported to contain a number of bio-active compounds. It is generally considered to be safe to eat but there is a lack of complete understanding of its mechanism of action.
Ginger has been used for thousands of years to treat numerous ailments such as cough and cold, nausea, arthritis, migraines, and hypertensions.
The medicinal, chemical, and pharmacological properties of Ginger have been extensively reviewed by researchers. Over the last few years, studies about ginger as an important medicinal plant has increased according to which ginger has at least following medicinal properties.
Ginger is effective as an antioxidant, anti-inflammatory, antinausea and anti-cancer agent. Ginger has been reported to treat degenerative disorders, digestive health, cardiovascular disorders, diabetes and cancer. It also has anti-inflammatory and anti-oxidative properties for controlling the process of aging. It has anti-microbial potential and helps in treating infectious diseases.