Ginger and its Effects on Inflammatory Diseases.
Ginger extract with the antioxidant and anti-inflammatory ingredients such as 6 Gingerols, 6-Shogoals, Zhingerol, etc can reduce inflammatory mediators such as inflammatory cytokines and chemokines due to their effects on NF- B activation, cyclooxygenase 2 reduction and serotonin receptors inhibition. It increases reducing antioxidant enzymes so it can be useful in inflammatory diseases improvement and their complications prevention. In conclusion, Ginger can help in the treatment of inflammatory chronic diseases such as Fatty Liver, Asthma, Cancer and Arthritis through anti-inflammatory, immunoregulatory and antioxidative mechanisms.
Ginger may reduce the rate of weight gain, Body Mass Index (BMI). It can improve body composition by decreasing body fat levels and increasing Soft Lean Mass (SLM). In addition, some enzymes such as Acetyl-coenzyme A, acyltransferase 1 and enoyl-CoA hydratase, which participate in the β-oxidation of fatty acids, have increased by consumption of Ginger. Moreover Ginger extract prevents high-fat diet-induced obesity in mice via activation of the Peroxisome proliferator-activated receptor δ (PPARδ) pathway.
The inhibitory effects of 6-Gingerol on the arachidonic acid metabolites include reduction of Platelet aggregation, formation of Thromboxan B2, and Prostaglandin 2D. Ginger’s anti-oxidative effects are due to SOD activity induction, glutathione enhancement, and ROS reduction. Moreover, Ginger has an inhibitory effect on xanthine oxidase system which is responsible for the production of reactive oxygen species like superoxide anion.
Ginger consumption in patients who suffer from type 2 diabetes mellitus affects glycemic status, insulin sensitivity, lipid profiles, and other metabolic disorders. It improves them by decreasing inflammatory factors like CRP, IL6, TNFα,25-27 It shows antagonistic activity against serotonin receptors. Moreover, it inhibits the activity of intestinal glucosidase and amylase, resulting in the reduction of glucose absorption.
Adv Food Technol Nutr Sci Open J. 2015; 1(4): 97-101. doi:10.17140/AFTNSOJ-1-117
