Sunday, 8 June 2014

Fresh and Powdered Ginger

Ginger (Zingiber officinale) is a perennial shrub that creates thick tuberous rhizomes with medicinal properties. Studies have shown ginger root to have a number of health benefits in humans. In particular, ginger may be able to reduce inflammation because it contains compounds that inhibit the cytokine release that triggers inflammatory reactions. Gingerols are thought to be responsible for some the anti-inflammatory effects of ginger root, and fresh ginger contains higher concentrations of gingerol compared to other preparations. In addition, cysteine proteases in ginger are also thought to possess anti-inflammatory activity. These cysteine proteases are thought to have a similar activity to known anti-inflammatory proteases in pineapple (bromelain) and papaya (papain). As with gingerols, the concentration of cysteine proteases in fresh ginger is higher than in powdered ginger. However, dried and powdered ginger does hold some advantages in that it can be sprinkled on foods and added during cooking more easily that whole ginger root.

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