As a medicine, ginger is available in many forms, including teas, syrups, capsules, and liquid extracts. Adults have most commonly used ginger in doses of 0.5-3 grams orally daily for up to 12 weeks. In general, DO NOT eat more than 4 g of ginger a day, including food sources. Pregnant women should not take more than 1 g per day.
While it's safe to eat ginger every day, doctors and nutritionists recommend limiting daily intake to a maximum of 3-4 grams. During pregnancy, ginger consumption should not exceed 1 gram per day. Ginger should not be given to children under 2 years of age. The root of the Zingiber officinale plant, commonly known as ginger root, has been used for centuries around the world to prepare cuisine.
It is believed that the Indians and Chinese used it as a tonic during thousands of years to treat diseases. Ginger root is a member of the root family consisting of turmeric and cardamom and is high in vitamin C, vitamin B6 and micronutrients such as magnesium, potassium, copper, manganese, fiber and water. It is also high in phytochemicals and polyphenols. Ginger and its metabolites seem to accumulate in the gastrointestinal tract and exert their effects by relieving pain through anti-inflammatory effects, relaxing the digestive system through carminative effects and relieving nausea.
Recently, research has focused on the mechanism of action of ginger and its various components. The exact mechanism is not fully understood, but several active compounds in ginger have been shown to have biological activity. Microbes are an essential part of the human body and intestine, and most of the time they keep us healthy. However, foreign microbes can invade the body and make us sick and cause diseases such as the flu.
There is evidence that harmful microbes can contribute to the formation of chronic diseases, such as cancer and coronary heart disease. As pathogens become more resistant to developed drugs, the use of antibiotics and vaccines may not be effective. Ginger has been shown to play a vital role as an antimicrobial agent. Several active components have been shown to be active against E.
coli, Salmonella typhi, Bacillus subtilis, Candida albicans and M. Antioxidants help rid the body of free radicals and reduce oxidative stress. The imbalance between the production of reactive oxygen species (ROS) and antioxidant defense mechanisms can induce oxidative stress. Long-term exposure can cause many chronic diseases, such as rheumatoid arthritis, post-ischemic perfusion injury, myocardial infarction, chronic inflammation, and cancer.
Ginger is a source of numerous antioxidants and helps reduce lipid oxidation and the formation of ROS. Studies have demonstrated the ability of active compounds in ginger root to eliminate hydroxyl radicals and superoxide anions and inhibit lipid peroxidation in vivo. Inflammation is an important immune response mechanism to damage and may be mediated by interleukin-1 (IL), tumor necrosis factor (TNF), and anti-inflammatory cytokines. Just as NSAIDs are commonly used to treat inflammation, medicinal plants are also of interest.
In vivo studies have demonstrated the ability of ginger to suppress pro-inflammatory cytokines and downregulate the induction of inflammatory genes. The exact mechanism of ginger on nausea and vomiting is not clear, but studies have shown that active compounds such as gingerols, shogaols and diterpenoids have anti-serotonin and 5-HT3 receptor antagonistic effects, which are known to play a role in relieving feelings of nausea. Unregulated cell growth and tumor development are complex processes involving many genetic and metabolic alterations. Medicinal plants have been studied for a long time for the treatment of these chronic diseases.
The active compounds in ginger have been shown to control tumor development by regulating tumor suppressor genes, inducing apoptosis and inactivating VEGF signaling. Numerous studies have demonstrated the ability of 6-gingerol to suppress hyperproliferation and inflammatory processes that lead to carcinogenesis, angiogenesis and metastasis. Ginger has been specifically found to be effective against several types of gastrointestinal cancer, such as gastric cancer, pancreatic cancer, liver cancer, colorectal cancer, and cholangiocarcinoma. The U.
S. Food and Drug Administration (FDA) generally considers ginger root to be safe, and the approved daily intake of up to 4 grams is consider safe. At higher doses, there is a possibility of developing gastrointestinal complaints, allergic reactions, prolonged pre-existing bleeding, central nervous system depression and arrhythmias. Studies have shown that in cases of ingestion of more than 6 grams ginger root can exacerbate gastrointestinal disorders such as gastrointestinal reflux heartburn diarrhea it can cause warfarin toxicity potentiate anticoagulant properties warfarin potentially causing bleeding it can lower blood pressure has been shown cause arrhythmias small number cases by increasing bile acid secretion can aggravate gallstone formation no known allergic reactions any form exposure ginger taken recommended doses recommended minimize ginger intake less than 4 grams ginger per day adverse side effects observed high doses ginger root exacerbate gastrointestinal disorders gastrointestinal reflux heartburn diarrhea mentioned before it important consult doctor before taking any form supplement especially pregnant women nursing mothers children elderly people those taking medications.
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