Ginger, a Multiple Antioxidant, Rich Food and Alternative Medicine

By Tracy Boyd, M.A.

Ginger has 12 compounds that provide as much as 40-times more antioxidant activity than vitamin E and is one of the top-10 anti-cancer foods indentified by The National Cancer Institute (Adhikari, Priyadarsini & Mukherjee, 2007). Ginger has antioxidant and anticarcinogenic properties. Principle antioxidants of ginger include gingerols, shogaols and some related phenolic ketone derivatives. Antioxidant activity of ginger can scavenge superoxide anion and hydroxyl radicals efficiently. Dried ginger extract contains monoterpenes and sesquiterpenes. Some of the uses of ginger includes treating hypertension, nausea, vomiting, diarrhea colds and chills. It has anti-bacterial, anti-inflammatory, and anti-tumor properties as highlighted in this article. This study suggests that ginger exhibits anti-neoplastic effects while pointing out that natural or dietary compounds have low toxicity and few adverse side effects if any. In other words, natural foods provide alternative therapy for medicine. Anticancer effects of ginger were assessed in ovarian cancer cells in vitro. After ginger treatment, growth inhibition was profound in cultured ovarian cancer cells in every cell line tested compared to the control treatment. This study concludes that ginger inhibits growth of ovarian cancer cells and modulates secretion of angiogenic factors giving it potential to treat and prevent ovarian cancer. More on ginger coming soon!