History of Ginger (Ginger and its components) - left-sidebar

Ginger and its components: role in the prevention and treatment of gastrointestinal cancer

Abstract

Ginger (rhizome of Zingiber officinale) is a herb known for its culinary and extensive medical offer and is considered an essential part of the kitchen pharmacy. In addition, ginger has traditionally been used in gastrointestinal disorders such as heartburn, laxative, sialog, gastric emptying enhancer, aperitif, antiemetic, anti-peptikum, spasmodium and anti ulcers with appropriate scientific support. Ginger also showed anti-inflammatory, hypoglycemic, migraine, antioxidant, hepatoprotective, diuretic, hypocholesterolemic and antihypertensive effects. Ginger has recently attracted great attention to its therapeutic role as a safe and effective preventive treatment option for nausea and vomiting during pregnancy. Ginger has a long history of safety, because it has been used for centuries not only for medicinal purposes, but also for food and spices. Although there are health risks and safety issues related to use by pregnant women in the literature, there is no clinical evidence of harm. Therefore, ginger can be used as an effective treatment option for nausea and vomiting during pregnancy. In this article, we focus on these aspects of ginger.

Keywords: ginger, medical value, nausea, vomiting, pregnancy

Application

Ginger (rhizome of Zingiber officinale) is a popular herb due to its culinary and medicinal value. In addition to its aromatic properties, ginger is also considered an essential component of Pharmacy cooking, and is mainly used in combination with foods that cause delayed gastric emptying or bloating, such as beans, legumes and vegetables, such as horseradish and coliflor.Se he says that it originated in Asia, but is now grown in the tropics of the world. The most expensive and high-quality varieties of ginger are usually supplied in Australia, South India and Jamaica, so the most produced ginger in the series is grown in China. Forms of fresh and dried ginger are recognized all over the world for their culinary and medicinal properties.[2,3] the smell of ginger is delicate and aromatic and has a spicy, hot and spicy taste. However, these properties are reduced or lost when exposed to light and air.[1,4]

Ginger has been used for thousands of years in Asian medicine and Ayurvedic medicine as an anti-inflammatory and antipyretic agent to treat indigestion, nausea, stomach pain, toothache, insomnia, swelling of intestinal infections, respiratory and urinary tract, rheumatism, diabetes, infertility, nervousness, and enhance memory.[1,5] references to ginger as medicine and spices are found in ancient Chinese and Sanskrit scriptures and in Persian writings, surviving Arabs and Greeks., and the Roman texts.Medieval writings in many European countries suggest that ginger was a standard ingredient in cooking and pharmacy. cuisine.In in the early 20th century, "Electromedical doctors" in the United States used ginger to relieve nausea and intestinal diseases. Ginger is used in China and Japan to treat headaches, colds, nausea and stomach disorders.[8] Chinese women traditionally eat ginger during pregnancy to fight the disease in the morning. Ginger was also considered useful for cardiovascular diseases.[1]

CHEMICAL COMPOSITION

Ginger contains about 50% carbohydrates, 6-8% fatty acids and triglycerides, and 9% protein, free amino acids, vitamins and minerals.[9.10] the main bioactive ingredients of ginger are volatile oils, soft resins insoluble in ether and oil, chewing gum, starch, lignin, acetic acid, potassium oxalates, acids and some sulfur.[5.10] depending on whether the rhizome is used fresh or dry, it has different values of vegetable oils, proteins, carbohydrates, fiber, ash, water and volatile oils. Essential oils, composed of sesquiterpenes, turmeric, geranyl acetate, terpineol, terpenes, geraniol, alpha-pinene, limonene, linalool, zingibern, beta-besabolene and Alpha-farnesene.[11] the spicy principles are gingerol, shogaol, Gypsies and paradol.[6] [6] and [6] - Shogaol are the most important active substances for the pharmacological action of ginger or spicy ginger.[8,12] the main flavor component of zingiberol, while others have been identified as gingediol, monoacil digalactosil glycerol, diarylheptanid, vitamins and phytosterols.[13]

The concentration of ginger ingredients can vary greatly depending on several factors, including land-related changes within the species and environmental factors such as climate, growing conditions and harvest time. Handling after collection, such as storage and processing, can also lead to loss of thermoselective agents.[14] ginger samples from different sources showed no qualitative difference in the main volatile components, although they showed significant quantitative differences in the non-volatile composition, especially in terms of ginger content.[6]-, [8]-, and [10] - the most effective anti-inflammatory and antispasmodic compounds of this type. [15,16]

DECLARED ACTIVITIES

The anti-inflammatory and analgesic properties of ginger have been known and appreciated for centuries.[17] Young et al.[18] recently reported [6] - gingerol has analgesic and anti-inflammatory properties. In vitro assays to assess the ability of all extracts of zingibiric species to inhibit LPS-induced PGE2 and TNF-α production suggest that bioactivity is not readily anticipated in phylogenetic analysis or crude metabolic profile.[16] ginger suppresses prostaglandin synthesis by inhibiting cyclooxygenase-1 and cyclooxygenase-2. An important extension of this first work was the observation that ginger also suppresses the biosynthesis of leukotrienes and inhibits 5-lipooxygenase.[19] Shobana and Naidu [20] reported that aqueous extracts and alcoholic spices (garlic, ginger, onion, mint, cloves, cinnamon and pepper) inhibit the oxidation of linoleic acid in the presence of lipoxygenase in soy. Spice mixtures showed a cumulative inhibition of lipid peroxidation and, as a result, showed their synergistic antioxidant effect. They point out that these spices affect not only the taste of food, but also the possible health benefits by inhibiting lipid peroxidation.

Ginger extract (EV.EXT.77) obtained from Zingiber officinale and Alpina galanga inhibits the induction of several genes (encoding cytokines, chemokines and inducible cyclooxygenase-2 enzymes) involved in the inflammatory response.[19] this discovery provided the first evidence that ginger modulus activated biochemical pathways in chronic inflammation. Activation of the nuclear transcription factor kappa-B (NF-kappaB) is now associated with a variety of inflammatory diseases, including cancer, atherosclerosis, myocardial infarction, diabetes, allergy, asthma, arthritis, Crohn's disease, multiple sclerosis, Alzheimer's disease, osteoporosis, psoriasis, septic shock and acquired immunodeficiency syndrome (AIDS).[21]

Ginger has traditionally been used more frequently in diseases of the gastrointestinal tract, such as stomach, laxative, sialog, aperitif, antiemetic and antisensitive and at the same time antidiarrheal, antiulcer and antispasmodic.[1.5] ginger is generally used in a variety of situations, including the treatment of nausea and vomiting during pregnancy.[36-38] several studies in animals and humans have demonstrated their prokinetic action of the stomach, with mixed reports on the possible mode of action and recently, Ghayur and Gilani [39] have demonstrated, this ginger contains a gastric cholinergic stimulating factor and an antispasmodic component mediated by the action of a calcium antagonist. as and 6-gingerol antiulkerogenic activity zingeberen.[40.41] in addition, ginger extract with gingerols inhibits the growth of Helicobacter pylori.[42.43] more recently, it has been observed that co-administration of ginger extract with clarithromycin has shown increased activity against H. pylori [44], and this may be the factor contributing to its value-added antiulcer effect for its medical use as a prokinetic in gastroesophageal reflux disease.[39]

PREGNANCY NAUSEA AND VOMITING (NVP)

In most pregnant women (50-90%), nausea and / or vomiting (NVP) usually occurs in the first months of pregnancy, although the cause is largely unknown.[45.46] Westfall [38] found that nearly 74% of pregnant women had nausea. This condition, colloquially known as " morning sickness "(although it is rarely limited in the morning) can range from mild dizziness to severe nausea and vomiting. About 1-2% of pregnant women experience a debilitating and deadly condition called "pregnant hyperemesis", which causes nausea and vomiting so severe that they can cause hunger and dehydration.This condition can also have serious effects on the health of the mother and fetus.[48]

Nausea and vomiting are mediated mainly by dopamine and serotonin visceral stimulation of the vestibular and central nervous system. NVP may lead to a decrease or increase in food intake. Poor appetite and reduced food intake sometimes accompany NVP.NVP can also lead to changes in food selection and affect food quality. Studies have shown that desire and aversion are more common in women with NVP than in women without.[50] malnutrition at these critical stages of fetal development can lead to changes that can program subsequent health risks such as cardiovascular disease, hypertension and non-insulin-dependent diabetes mellitus.[51]

SAFETY AND EFFECTIVENESS OF GINGER IN THE TREATMENT OF NVP

In addition to a number of medications, various alternative and complementary therapies such as marine ligaments (pulse acupressure) and various medicinal herbs are used to treat nausea and vomiting. Currently, there are no drugs approved in the UK for the treatment of nausea and vomiting during pregnancy.[52] in Canada, Diclectin (doxylamine 10mg + pyridoxine 10mg) is the only approved Antine precursor in such circumstances.[48] complementary and alternative therapies such as ginger, acupressure and vitamin B6 have shown different efficacy in the treatment of pregnancy-induced nausea.[53.54] vitamin B6 and ginger are interesting alternative treatments for NVP.[55.5] a mother-child survey in Toronto, Canada reported, that more than 50% of women used ginger tea or tablets.[57] several other studies have shown that between 6 and 12% of pregnant women used ginger or other antiemetic herbal remedies to treat nausea and vomiting.[58–61]

A significant decrease in nausea and vomiting was observed in pregnant women who used ginger.

[62.63] Smith et al.Ginger has been shown to be as effective as vitamin B6 in improving the symptoms of nausea, seizures and vomiting in early pregnancy. They also found that the risk of abortion was lower in the ginger group. Portnoi et al.[64] investigation of the safety and efficacy of ginger during pregnancy nausea and vomiting (NVP). He suggested that ginger does not appear to increase major malformation rates above the baseline rate of 1-3% and has a slight effect on the treatment of NVP. Jewell and Young concluded that antiemetics reduce the frequency of nausea in early pregnancy. There is evidence of side effects, but there is very little information on their effects on fetuses resulting from randomized controlled studies. Studies suggest that there is no evidence of teratogenicity of any of these treatments.[65]

There is a general belief that medicinal herbs are mild and safe because they contain different types of phytochemicals that can exert synergistic and antagonistic effects.[66] however, these measures do not yet have a sufficient scientific basis and have not conducted rigorous scientific studies on the safety of herbal preparations and dietary supplements during pregnancy. The Teratology Society said that medicinal herbs and dietary supplements should not be considered safe for the embryo or fetus.Among the many antiemetic herbal remedies (ginger, mint and cannabis), only ginger has been subjected to clinical trials in pregnant women. Animal studies in rats showed no evidence of teratogenicity, [68,69] Vutyavanich et al. she also did not observe the negative effects of ginger during pregnancy.

Since ginger is a potent inhibitor of thromboxane synthetase, it has been thought to affect the Binding of testosterone receptors in the fetus and theoretically alters the steroid-dependent differentiation of the fetal brain. Therefore, Backon [70] is proposed until its effect on testosterone-binding receptors has been carefully studied; ginger should not be recommended for pregnant women. However, subsequent studies [71.72] found no significant changes in the synthesis of thromboxane over a treatment period of up to 2 weeks and at a maximum dose of 40 g of cooked ginger. The dietary supplement of ginger not only inhibited platelet aggregation, but also improved the biosynthesis of prostacycline.[73.74] however, confirmatory clinical studies are necessary to exclude interactions of ginger preparations with platelet aggregation. Long-term consumption studies are also necessary to exclude the potential toxicity of ginger.

Contradictory results in the literature on the safety of ginger can be attributed to a large variation in the chemical composition of the extracts tested. Murphy [36] and Fischer-Rasmussen and coll.Il concluded that ginger could be useful as a safe and effective antinausal. The recommended dose for the relief of morning sickness is 0.5 - 1.0 g per day. Bryer [75] examined the 4 most recent randomized, double-blind, well-controlled clinical trials. He concluded that these studies provide convincing evidence of the effectiveness of ginger in the treatment of nausea and vomiting during pregnancy.[52,62,63,76] a recent study concluded that ginger could be an effective treatment for nausea and vomiting during pregnancy.Although clinical and experimental studies suggest that ginger has antiemetic properties, clinical evidence probably exists only for pregnancy-related nausea and vomiting.[23,78,79] non-anti-anti meta-analysis showed antiemetic efficacy for postoperative and mobile vertigo, or nausea / vomiting of other etiologies. Although there are safety problems in the literature on the use of antiemetics in pregnant women, there is no clinical evidence of damage to ginger.[38] overall, studies suggest that ginger is a safe and effective treatment option for nausea and vomiting during pregnancy. It has been used for centuries for medicinal purposes and as food and spices. However, to confirm the encouraging preliminary data on the safety of ginger, more observational and controlled studies with higher doses and larger samples are needed.

Mode of action

The effectiveness of ginger is considered the result of its aromatic carminative and absorbing properties.[62,80,81] ginger should be transferred to improve its effect with the tone of the stomach and peristalsis effects. However, the exact mechanism of action is unclear.[82-85] recent studies have shown that ginger selectively exhibits increased gastric stimulation and gastric emptying mediated by cholinergic action,while antispasmodic properties mediated by calcium antagonistic action in the lower intestine of laboratory animals.[39] studies on isolated intestinal preparations of various species have shown that the stimulating and inhibitory effects of the intestine are species-specific, with greater spasmogenicity they reduce spasmolytic effects.[15] this shows that further studies are needed, to draw a real conclusion. Ginger acts directly on the digestive tract and prevents CNS side effects, which are common for centrally acting antiemetics.[83-85] [6] - gingerol and 6-shogaol are the main components involved in the anti-nausea properties of ginger, as they suppress gastric contraction and increase gastrointestinal motility and spontaneous peristaltic activity.[15.86] these effects reduce gastrointestinal feedback to Central chemoceptors by reducing the feeling of nausea.

CONCLUSION

Ginger has been used for centuries not only for medicinal purposes, but also as safe food and spices. It is known for its various activities with proven effectiveness in gastrointestinal and inflammatory diseases. Preliminary studies suggest that ginger is also safe and effective for nausea and vomiting during pregnancy at recommended doses over a short period of time. Some safety problems occurred when pregnant women used ginger in large doses. However, clinical evidence for its harmful effects has not yet been established. It is clear that more observational and randomized controlled trials with higher doses of ginger and a larger sample are needed to confirm the encouraging preliminary data on ginger safety. [left-sidebar]