Ginger is a rhizome widely used in the cuisine of Asian countries and one of the most nutritious foods that exists. It has more antioxidants than garlic and has traditionally been used as a medicinal plant.
Nutt’s blog, Nutritionists in Valencia, highlights that “it is a good condiment and flavoring when cooking” and then lists its properties:
1. It is antimicrobial: that is, it eliminates or inhibits the action of infectious microorganisms.
2. It is digestive: “it is an excellent natural remedy to reduce nausea. “It can be very useful during pregnancy, during treatments such as chemotherapy and even to prevent nausea in those who suffer from motion sickness during travel.”
3. It is anti-inflammatory: “it blocks postanglandins”, substances that intervene in the inflammatory response. “It relieves pain and swelling in people with arthritis and also reduces the discomfort of muscle pain,” they write in Vitónica.
4. It is antiplatelet: it prevents the formation of platelets, which can lead to clots or thrombi.
5. Helps reduce blood fat levels. The presence of gingerols “increases intestinal peristalsis, which helps prevent constipation,” highlights Nutt. In addition, the antioxidant effect of ginger and its bioactive components “have been associated with inhibition of the growth and proliferation of cancer cells,” they explain in Vitónica. . The mineral contribution of ginger is not negligible: it is rich in selenium, potassium, and iron.
