Maintains Normal Blood Circulation, remedies Motion Sickness, improves absorption, cold and flu prevention, combats stomach discomfort, colon cancer prevention, reduce pain and inflammation, fights common respiratory problems, ovarian cancer treatment, strengthens immunity and combats sorning sickness
- 200 capsules.
- 550 mg
- Take 1 capsule 2 times
Ginger root nutrition facts
Ginger root is a popular root herb of culinary as well as medicinal importance. The root still finds a special place in many traditional Indian and Chinese medicines for its unique phyto-chemicals that are known to have disease preventing and health promoting properties.
The spicy root is actually an underground rhizome of small herb plant belonging to the Zingiberaceae family, of the genus: Zingiber.
Scientific name: Zingiber officinale.
The ginger herb is thought to originate in the Himalayan foothills of North India. Today, it is widely grown all over the world as a major commercial crop. Ginger plant grows to about a meter in height. Completely grown plant features thin grass like dark-green leaves and small yellow flowers.
Its root features knotty finger-like projections that grow downward from the ground surface. Fresh raw root has a silver gray outer surface. Cut sections feature creamy white, yellow, or red-colored crunchy flesh depending upon the variety. The root often contains fibrils running through its center, especially in over-matured. Its pungent, spicy and aromatic smell is due to essential oils and phenolic compounds such as gingerols and shogaols.
Galangal (Alpinia galanga), also known as blue ginger, is closely related herb that is used extensively in East Asian regions, especially in Thailand, Malaysia, and Indonesian cuisine. Galangal has mild, subtle flavor and less pungent than ginger.
Consult a health-care Professional before use if you are pregnant or have gallstone.
STORE IN A DRY PLACE AND AVOID EXCESSIVE HEAT. TAMPER RESISTANT: DO NOT USE IF SEAL UNDER CAP IS BROKEN OR MISSING.
Health benefits of ginger root
Ginger has been in use since ancient times for its anti-inflammatory, carminative, anti-flatulent, and anti-microbial properties. Total antioxidant strength measured in terms of oxygen radical absorbance capacity (ORAC) of ginger root is 14840 µmol TE/100 g.
The root contains health benefiting essential oils such as gingerol, zingerone, shogaol, farnesene, and small amounts of β-phelladrene, cineol, and citral. Gingerols help improve the intestinal motility and have been anti-inflammatory, painkiller (analgesic), nerve soothing, anti-pyretic as well as anti-bacterial properties. Studies have shown that it may reduce nausea induced by motion sickness or pregnancy and may help relieve migraine headache.
Zingerone, a chemical compound which gives pungent character to the ginger root, is effective against E.coli induced diarrhea, especially in children.
This herb root only has 80 calories per 100 g and contains no cholesterol. Nonetheless, it composes many essential nutrients and vitamins such as pyridoxine (vitamin B-6), pantothenic acid (vitamin B-5) that are required for optimum health.
Furthermore, the herb also contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids that helps controlling heart rate and blood pressure.
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