Traditional use of ginger to fight inflammation confirmed by science
Comparative antioxidant and anti-inflammatory effects of -gingerol, -gingerol, -gingerol and -shogaol
Summary of the abstract
Zingiber officinale Rosc. (ginger) has been traditionally used in Ayurvedic, Chinese and Tibb-Unani herbal medicines for the treatment of various illnesses that involve inflammation and which are caused by oxidative stress. Although gingerols and shogaols are the major bioactive compounds present in Zingiber officinale, their molecular mechanisms of actions and the relationship between their structural features and the activity have not been well studied.
AIM OF THE STUDY: The aim of the present study was to examine and compare the antioxidant and anti-inflammatory activities of gingerols and their natural analogues to determine their structure-activity relationship and molecular mechanisms.
RESULTS: In the antioxidant activity assay, -gingerol, -gingerol, -gingerol and -shogaol exhibited substantial scavenging activities with IC(50) values of 26.3, 19.47, 10.47 and 8.05muM against DPPH radical, IC(50) values of 4.05, 2.5, 1.68 and 0.85muM against superoxide radical and IC(50) values of 4.62, 1.97, 1.35 and 0.72muM against hydroxyl radical, respectively. The free radical scavenging activity of these compounds also enhanced with increasing concentration (P<0.05). On the other hand, all the compounds at a concentration of 6muM have significantly inhibited (P<0.05) f-MLP-stimulated oxidative burst in PMN. In addition, production of inflammatory mediators (NO and PGE(2)) has been inhibited significantly (P<0.05) and dose-dependently.
CONCLUSIONS: Ginger exhibits most potent antioxidant and anti-inflammatory properties. This study justifies the use of dry ginger in traditional systems of medicine.
Ginger’s historic use as anti-inflammatory confirmed
Both the gingerols and shagoals, two active compounds found in ginger, scavenged (eliminated) free radicals. Production of inflammatory mediators (promoters of inflammation) was also inhibited.
This study justifies traditional use. But the question is, why wouldn’t you want to add some ginger to your diet. It’s very good for you and it tastes good too.