GINGER

Modern research has substantiated many of the traditional uses of ginger: as an antinausea remedy, to improve circulation, to reduce symptoms of arthritis and in the treatment and prevention of various forms of cancer.

Gingerol
a pungent yellow oil, is the active component that gives ginger its intense flavor. similar chemical structure to capsaicin, the compound that gives hot peppers their spicy flavor. Research has confirmed powerful health benefits of gingerol as an anti-inflammatory and a blood sugar modulator. A study in the 2010 "International Journal of Food Science and Nutrition" tested gingerol and found it to be effective at regulating two important enzymes involved in type 2 diabetes management and at inhibiting cyclooxygenase--an enzyme that promotes inflammation. Another study on gingerol, in the 2010 "Chinese Journal of Medicinal Materials," found that gingerol significantly inhibited leukemia cell proliferation. The researchers determined that 19 proteins that inhibited the cancer were activated and 10 proteins that promoted the cancer cell growth were inhibited. Higher doses of the ginger extract yielded increased effects.

Shogaol
A phenolic compound in ginger .It has substantial anti-inflammatory and anticancer. The study found shogaol to be effective against the invasive nature of breast cancer. The researchers concluded that shogaols have potential benefits in the prevention of metastatic breast cancer. A 2009 study in the "Journal of Agricultural and Food Chemistry" found shogaols to be more effective than gingerol in anti-inflammatory and antitumor effects on human lung cancer cells and human colon cancer cells.

Vitamins and Minerals

Ginger contains about 2.5 percent of the daily value for vitamin B6 in a 1-oz. serving. Vitamin B6 is involved in reducing inflammation and also with reducing the discomfort of nausea. It is advisable to use fresh ginger, as opposed to dried or sugar-cured ginger; drying and sugar can destroy vitamin B6. Ginger contains modest amounts of certain minerals. One ounce of fresh ginger provides about 2 to 3 percent of the daily value for each of the following minerals: potassium, necessary for electrolyte balance in body fluids; magnesium, important in muscle relaxation; copper, used in blood sugar management and bone metabolism; and manganese, a component of the antioxidant enzyme superoxide dismutase. Reference http://www.livestrong.com/article/271485-nutritional-content-of-fresh-ginger/