Ginger is an underground rhizome (root) of the ginger plant originating from South China and eventually spread to the Spice Islands. The pungent odor and spicy flavor of ginger are due to a mixture of zingerone, shogaols, and gingerols, which are volatile oils that make up 1-3% of the weight of fresh ginger . 6-Shogaol, the bioactive component of Ginger, may play an important role as an antioxidant agent . Ginger has a wide variety of functions, most commonly used as a fragrant kitchen spice in Asian cuisine and as traditional herbal medicine.
Where to Purchase
How to take
In the Morning With a Meal on an As Needed Basis
500-1000 mg per serving
1. Connell, D., & Sutherland, M. (1969). A re-examination of gingerol, shogaol, and zingerone, the pungent principles of ginger (Zingiber officinale Roscoe). Australian Journal of Chemistry, 22(5), 1033-1043.
2. Moon, M., Kim, H. G., Choi, J. G., Oh, H., Lee, P. K., Ha, S. K., et al. (2014). 6-Shogaol, an active constituent of ginger, attenuates neuroinflammation and cognitive deficits in animal models of dementia. Biochemical and biophysical research communications,449(1), 8-13.