Ground ginger: properties, benefits:
The properties attributed to ginger are really many and very important, impossible to list them all. Some come from tradition, while others have been codified and discovered by science in recent years.
Among the most important molecules contained in the rhizome of ginger there are gingerols and shogaoli, also responsible for the pungent taste of the root, essential oils, resins and mucilage. Zingerol in particular has revealed that consuming ginger could alleviate symptoms related to inflammation. Furthermore, in phytotherapy ginger is a known remedy for diarrhea.
This root has also proved to be a powerful antioxidant useful for high blood pressure and hypercholesterolemia, excellent in cardiovascular prevention. Excellent also for the antiemetic factor: in fact, it is known that ginger helps fight nausea and vomiting associated with various causes, pregnancy or chemotherapy treatments. Thanks to its principles, ginger is also able to stimulate and maintain normal peristaltic movements of the intestine, hindering dyspepsia, and poor digestion. For more than 5000 years it has been considered a stimulant and a carminative (it removes air from the stomach and intestines and soothes pain), has anti-coagulant properties and seems to lower cholesterol.