|Most Common Name:||Ginger|
Known As (other names):||Jiang|
Native to Asia this plant is now grown all over the world.
Its uses are
varied. The roots are candied, roots or rhizomes are used in Asia for cooking
and it is widely used as a herbal medicine.
The medicinal use of this herb
goes back 5000 years in Indian and Chinese history. It has been used in the
Middle East for two to three thousand years not only for medicinal purposes but
also as a sought after sweet made with sugar an honey. In England Ginger Beer
was originally made to aid indigestion but soon was drank for its taste alone.
rhizome, or root, is harvested - mostly immediately after the leaves die off in
used for, or in treatment of:
|Syrup|| || |
(i.e. what has been reported to be in this herb):
oil - see Ginger Essential Oil||
Responsible for the aroma and distinctive taste of Ginger this
phenolic arylakanone has been researched due to its apparent hepaprotective
effect on rats in the laboratory.
Gingerols are derived from phenylpropane with extended linear hydrocarbon
chains. Gingerol is a cholagogue.
Gingerol should be avoided during pregnancy.
Gingerenones: A Diarylheptenone. Gingerenone A, B and C have
|Iron||Calcium|| || |
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