Learn all about Ginger

Ginger works through its many active compounds (over 400 identified!), mainly gingerols and shogaols. For digestion, it helps speed up stomach emptying and blocks nausea signals in the brain (acting on 5-HT3 receptors). It also stimulates digestive enzymes and gut muscle movement. For inflammation, it blocks key enzymes (COX-1, COX-2) and pathways (NF-κB) involved in creating inflammatory substances like prostaglandins and cytokines. For metabolism, it helps muscles take up glucose better (activating AMPK), improves insulin sensitivity, and influences fat tissue signals ('adiponectin'). As an antioxidant, it fights harmful molecules ('free radicals') directly and boosts the body's own antioxidant defenses (like glutathione). Higher doses are generally needed for anti-inflammatory effects compared to anti-nausea effects.

Ginger comes from the underground stem ('rhizome') of the Zingiber officinale plant. Different forms have different compounds: Fresh ginger has the most gingerols (giving the sharp taste). Dried ginger powder has more shogaols (formed during drying, potentially more anti-inflammatory). Candied ginger has some active compounds but lots of sugar. Ginger essential oil has aromatic compounds but few of the main therapeutic ones. Extracts can be standardized for specific compounds. Where it's grown (e.g., volcanic soil) and when it's harvested affects potency. Related plants like galangal, turmeric, and cardamom have similar but distinct compounds.