Benefits of Garlic and Ginger
Garlic and ginger are potent culinary spices commonly used in a variety of dishes. In addition to their significant nutritional value, they also possess numerous medicinal properties, including:
1.Antioxidant
2.Anti-inflammatory
3.Anticancer
4.Anticramp
5.Antiulcer
6.Rheumatologic
7.Blood circulation booster
8.Anticholinergic
9.Analgesic
10.Antibacterial
11.Antistress
12.Antidiabetic
13.Immunity booster
They both help to manage:
Blood pressure
Cardiovascular diseases
Benefits of garlic and ginger
You may obtain enough of these foods by adding them to dishes, such as stir-fries and soups, or taking them as supplements.
1.Relieve cold:
Ginger contains sesquiterpenes, antibacterial, and anti-inflammatory compounds, which inhibit rhinovirus (serotypes that cause respiratory infections), making it an excellent cold cure. .
The anti-inflammatory effects of ginger are comparable to nonsteroidal anti-inflammatory medicines (NSAIDs), making it a good treatment option for flu, headaches, and menstruation cramps. .
The gingerol found in ginger is a potent antioxidant and helps strengthen the body by boosting the immune system and providing immediate relief. .
Garlic, when taken as a supplement, can improve the immune system. A study suggested that large dosages of garlic extract (approximately 2.56 grams per day) reduce the number of ill days with cold or flu by 61 percent. .
Garlic contains allicin, which helps fight infections and boosts the immune system. .
2.Pain reliever:
Studies reported that ginger can help relieve specific aches associated with rheumatoid arthritis and osteoarthritis.
Most significantly, it avoids some of the negative effects associated with the use of traditional pain relievers. Another study suggested that eating ginger, whether raw or cooked, reduces musculoskeletal soreness.
Studies suggest that quercetin in garlic improves pain associated with osteoarthritis and rheumatoid arthritis.
3.Aid in weight loss:
Ginger and garlic tea is a popular weight reduction supplement. Garlic is extremely low in calories (approximately 4.5 per clove) and can promote metabolism, which is heightened by the addition of ginger.
Drink ginger tea in the morning to maximize the metabolism-boosting benefits. Ginger and garlic tea could be beneficial to some individuals but may cause digestive problems in others.
4.Aid in digestion:
Ginger can aid digestion by lowering blood sugar levels. The stomach may not function properly when sugar levels are very high. Ginger promotes appropriate stomach function. Garlic keeps the digestive tract operating properly and is especially beneficial in minimizing stomach bloating or inflammation.
5.Reduce bacterial and fungal infections:
Garlic produces allicin, a sulfuric compound that acts as a natural antibiotic. Powdered garlic capsules are a far better option than pill forms. This is because the methods used to make garlic pills frequently degrade the essential allicin.
6.Natural blood thinner:
Ginger can help support and feed your cardiovascular system. Ginger is considered a natural blood thinner because it prevents blood clots. However, it helps lower blood cholesterol levels and prevents cardiovascular diseases. Garlic can be used to reduce low-density lipoprotein cholesterol and aortic plaque depositions that form on the walls of the veins. Studies suggest that garlic offers incredible advantages for heart disease.
7.Regulate blood sugar levels:
Ginger helps lower blood sugar levels. Ingesting a spoonful of ginger juice combined with a glass of water in the morning can aid with blood sugar regulation. Garlic can help manage blood sugar. Garlic increases insulin levels in the blood, which can aid with diabetic management.
What is ginger?
Ginger or Zingiber officinale is a member of the Zingiberaceae family and a blooming plant. Its rhizome or root is widely used as a culinary spice, condiment, and herbal treatment all over the world. Ginger is said to have originated in the tropical rainforests of the Indian subcontinent and spread to Southern Asia, where ginger plants exhibit some genetic variations. Ginger is widely grown in numerous nations, including Nigeria, Taiwan, India, Jamaica, and Bangladesh.
Ginger is one of the most widely used plants in traditional medicine in many nations. For centuries ginger has been used in traditional Chinese medicine to treat various diseases, including:
Nausea
1.Digestive disorders
2.Rheumatism
3.Bleeding
4.Baldness
5.Snakebite
6.Toothache
7.Respiratory problems
In Arabian medicine, ginger is considered an aphrodisiac and some populations in Africa think that eating ginger daily may help repel mosquitos. The bioactive phenolic compounds, such as gingerol, paradol, and shogaol, are responsible for the medicinal properties of ginger. Ginger oil is said to be particularly therapeutic. The main active components in ginger oil include the sesquiterpenes, such as bisabolene, zingiberol, and zingiberene.
What is garlic?
Garlic or Allium sativum is a member of the Allium genus and one of the most ancient medicinal herbs. It is related to the onion, shallot, and leek. Garlic has been used as a spice, food, and folkloric medicine, and it has been extensively explored as a medicinal plant. Garlic is one of many therapeutic plants and has antibacterial characteristics that prevent various diseases.
Garlic is native to Central Asia and northeastern Iran and has a long history of human consumption and usage. The ancient Egyptians used garlic to alleviate diarrhea, and its medicinal properties were written on the walls of old temples in Egypt.
Garlic is used as a flavoring agent in dishes. In Africa, especially in Nigeria garlic is used to treat disorders, such as:
Stomach pain
Diarrhea
Respiratory tract infections
In India and Europe, garlic is used to cure:
1.Asthma
Common colds
Hay fever
Allicin and its products, diallyl disulfide and trisulfide, are functional active compounds in garlic that have medicinal properties. These compounds are the main contributors to garlic's unique odor, along with other allicin-derived chemicals, such as vinyldithiin and ajoene. As you cook garlic, these compounds reduce, which results in reduced spiciness.
Author
Syed Ali Zulqurnain