Another pungent root vegetable like garlic with a history of use that goes on for centuries. It is widely used in a ton of dishes mostly in east asian food and drinks mainly in India and china; as it has been known for treating numerous ailments from common colds, nausea, migraines, hypertension and arthritis. It also has anti cancerous properties as it contains many bioactive compounds in its oily resin within its rhizomes or roots like gingerols, shogaols, and paradols, which are the ingredients responsible for the pungent spicy aroma and are the cause of these remarkable pharmacological properties.
It can be eaten in many forms: fresh, pickled, preserved, candied, in a powder form in curry mix, ground in cakes, or even as a beverage. It exerts its anti-inflammatory activity through increasing the heat production in the body, which leads to increased oxygen consumption and lactate efflux. This thermogenic effect causes vasoconstriction independent of catecholamines production that lowers the rate of inflammatory cells, cytokines and inflammation biomarkers being influxed into the joints along with inhibiting prostaglandins and leukotriene biosynthesis. By that, it relieves the pain and reduces the swelling in both osteoarthritis and rheumatoid arthritis.