Turmeric and ginger are botanically related and have been used for many centuries as a spice in cooking. They have also been used in traditional medicine as remedies to many ailments as they both contain natural, biologically active compounds.
Ginger and Its Benefits
The aromatic, pungent and spicy taste of ginger adds a special flavour and zest to Asian stir fries as well as many fruit and vegetable dishes. Fresh ginger root is available year round in the produce section of your local market.
Ginger is a native Asian Plant whose underground stem has been used in herbal and traditional medicine for thousands of years. The compounds that may be responsible for ginger's medicinal qualities include:
- Curcumene
- Farnesene
- Zingiberol
- Gingerol
- Shogaol
As mentioned, traditionally ginger has a long history of being used in medicine very effectively. It has been shown to alleviate the symptoms of some conditions such as upset stomach, diarrhoea, nausea. It has also been used for colds and other respiratory conditions.
Modern scientific research has proven that ginger possesses numerous therapeutic properties including antioxidant properties and an ability to inhibit the formation of inflammatory compounds, and direct anti-inflammatory effects.
The symptoms of the following conditions are also shown to relieved from the use of ginger in foods:
- Nausea during vomiting
- Gastrointestinal relief
- Immune boosting action
Turmeric and Its Benefits
Turmeric is a root or a bulb. It can be dried and ground to make a spice or can be eaten fresh. It gives many dishes their colour and flavour.
Turmeric's active ingredient called curcumin has been used for thousands of years in traditional medicine. Curcumin has anti-inflammatory properties and is an anti-oxidant. Antioxidants stabilise free radicals that have the potential to damage cells.
Scientist and researchers have yet to conduct significant studies on the benefits of turmeric and curcumin.
Originally published on Jul 25, 2016
