Detection of anticancer agents found in spices in Vietnam

When ginger is dried, another compound called shogaol has a strong antioxidant effect, 10,000 times more effective against cancer than Taxol - a drug used in chemotherapy.

Ginger is scientifically known as Zingiber officinale, along with turmeric, grown mainly in India, Southeast Asia, Africa and Australia. The main compound of ginger is zingiberene containing gingerols. According to scientists, the spicy taste of ginger is related to capsaicin and piperine compounds.

According to research published in the Journal of Physiology, International Physiology and Pharmacology shows that ginger works to prevent many different diseases. Besides, ginger also contains antioxidants , anti-inflammatory, anti-bacterial and even anti-cancer effects.

When ginger is cooked, baked at high temperatures or dried, another compound called shogaol is made to have a strong antioxidant effect.

In cooking, you can use ginger both in fresh and dried form.

In cooking, you can use ginger both in fresh and dried form. However, how to use ginger to work best, when to use dry ginger and how to use fresh ginger is not lost during cooking? These are questions that many people ask.

Below is the answer from American nutritionist Jenny Hills on these issues.

Does ginger cooked at high temperatures lose antioxidant properties?

As we all know, the temperature of cooking changes the chemical composition of most foods. In raw, uncooked form, the active ingredient of ginger is 6 gingerol. However, when ginger is cooked, steamed, baked, its ingredients change and other compounds form.

When ginger is cooked, steamed, baked, its ingredients change and other compounds form.

A study published in the Ayurvedic and Herbal Medicine International Journal shows that in the case of boiled ginger will reduce the antioxidants, while roasting does not significantly affect.

However, another study of the effect of temperature on compounds in ginger showed that if the time of cooking or baking ginger was limited to 2-6 minutes, the level of antioxidant increased 6 times. However, the level of antioxidants in ginger was reduced after 8 minutes.

Better fresh ginger or better dried ginger?

Scientists found that, when fresh ginger was dried, new compounds were formed . These compounds are not found in fresh ginger, they are even stronger than gingerols, one of which is a 6-shogaol compound found in dried ginger.

This compound causes dry ginger to smell and taste better than fresh ginger. Research published in Phytochemistry also confirms that both gingerols and shogaol are powerful antioxidants, have anti-inflammatory, anti-cancer and antibacterial effects.

The 6-shogaol compound is found in dry ginger that makes dry ginger smell and taste better than fresh ginger.

The Journal of Nutrition Science and Food Science found that the highest concentration of 6-shogaol was created when ginger dried at 80 degrees Celsius.

Studies also show that shogaol is more powerful than all other compounds in ginger.

Research published in Ethnopharmacology Magazine suggests that, when comparing antioxidant and anti-inflammatory properties, 6-shogaol is superior to other compounds in ginger, which is also the reason why medicine is often used for dry ginger.

Therefore, we should not worry that the use of dry ginger when cooking changes and loses its healing properties. In contrast, scientific evidence also shows that the use of dried ginger increases health benefits.

Anti-cancer properties of 6-Shogaol

6-shagaol from dried ginger inhibits the growth of prostate cancer cells.

Recent research on 6-shogaol extract from ginger has a strong anti-cancer effect. Typically, a study by the American Cancer Research Association found that 6-shagaol from dry ginger inhibits the growth of prostate cancer cells.

Research published in the British Journal of Pharmacology shows that 6-shogaol can inhibit the spread of breast cancer tumors. In addition, this component inhibits the growth of breast lumps.

Finally, compared to the cancer drug Taxol , 6-shogaol is superior to its ability to kill cancer cells and tumors.

The researchers said that even if the dose of Taxol's cancer drug was increased, 6-shogaol also proved to be 10,000 times more effective than Taxol in eliminating cancer stem cells, blocking the block. New tumors form and preserve healthy cells.

How to use ginger in cooking to promote the best effect

There are many ways to use ginger in cooking to increase antioxidant benefits. The good news is that using fresh ginger or dried ginger during a meal or drink will help boost your health.

There are many ways to use ginger in cooking to increase antioxidant benefits.

Here are some helpful tips on how to take ginger in your diet:

1. Put a piece of fresh ginger in a kettle, use this water to make tea every day to boost your immune system.
2. You can also use ½ teaspoon of dried ginger powder in a cup of boiling water, soak for a few minutes, add lemon and honey to taste.
3. Add 1 slice of fresh ginger to dishes such as chips, soups and sauces that enhance your health. Season ginger when dishes are nearly cooked so that the active ingredients in ginger are not lost.

Some notes when using ginger

Although ginger is an excellent herb with many health benefits, however, here are some notes when using ginger according to the University of Maryland Medical Center:

1. Ginger should not be eaten by children under 2 years old
2. Do not eat more than 4g ginger a day
3. Pregnant women can drink up to 1g of ginger a day
4. Ginger can cause mild heartburn, diarrhea and belching
5. If you are taking blood thinners, talk to your doctor about the amount of ginger used daily
6. If you are planning to have surgery, consult your doctor if you drink ginger tea every day