Ginger is the most widely used dietary condiment in the world today. The therapeutic benefits of ginger come from gingerols, the oily resin from the root that acts as a highly potent antioxidant and anti-inflammatory agent. Gingerol, among other bioactive agents present in ginger, are able to relieve indigestion and nausea, boost immune and respiratory function, fight bacterial and fungal infections, treat stomach ulcers, reduce pain, improve diabetes, prevent malabsorption, and may even inhibit the growth of cancer cells.

According to a 2013 review of evidence published in the International Journal of Preventive Medicine, the anticancer potential of ginger is well-documented, and its functional ingredients like gingerols, shogaol and paradols are the valuable ingredients that can prevent various cancers. Researchers also found that ginger has anti-inflammatory and antioxidative properties for controlling the aging process. (7)

There are several ways to use ginger. It can be eaten raw, taken in powder or supplement form, consumed in liquid form by making a tea, or used topically in oil form.