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The Health Benefits of Ginger

 

Ginger has many health benefits for our bodies. In an effort to prolong our lives, it is an herb that  we should try to add to our diet whether it is in a tea or a soup. Scientists have discovered that ginger has a unique therapeutic significance owing to its antioxidant, antimicrobial, and anti-inflammatory potential (Butt and Sultan, 2011). 

In the article, Ginger and its Health Claims: Molecular Aspects, the authors state the following from Shukla et al.,  "Ginger is one of the most commonly consumed herbs with an array of applications in traditional medicines like Chinese medicine, Ayurveda, and Unani-Tibb (Rong et al., 2009). It is generally considered safe and it possesses various pharmacological activities including cardiovascular protection, antioxidant, anti-inflammatory, glucose lowering, anti-cancer activities" (Shukla and Singh, 2007; Nicoll and Henein, 2009). 

Also mentioned in the article about ginger is  that it is great for treating degenerative disorders and  digestive health. Butt and Sultan (2011), states that, "Ginger has enormous health-promoting potential as is evident when using it for treating a number of ailments including degenerative disorders (arthritis and rheumatism), digestive health (indigestion, constipation and ulcer), cardiovascular disorders (atherosclerosis and hypertension), diabetes mellitus, and cancer. It also has anti-inflammatory properties, and these properties are beneficial in controlling the process of aging".

To learn more about the nutritional value of various fruits, vegetables, and herbs, add my book, The Guide  to  Understanding the Nutritional Value of Fruits and Vegetables  to  your home library. Use the following link  to order your personal copy: https://nationsproducts.com/products/the-guide-to-understanding-the-nutritional-value-of-fruits-and-vegetables?_pos=1&_psq=the+gui&_ss=e&_v=1.0

 

Reference

Butt, M. S., & Sultan, M. T. (2011). Ginger and its health claims: molecular aspects. Critical reviews in food science and nutrition51(5), 383-393. https://citeseerx.ist.psu.edu/document?repid=rep1&type=pdf&doi=f9b42ea0627c8a2dfa8bfbf92b69c220192e2151