Comprehensive Analysis of Ginger and Garlic's Nutritional Benefits

This report provides a detailed analysis of the nutritional and medicinal properties of ginger and garlic. It begins with an introduction to each ingredient, followed by their botanical names, edible parts, and historical uses. The report then delves into the key nutrients found in ginger and garlic, including vitamins, minerals, and other beneficial compounds. It explores the mechanisms of action and therapeutic benefits, such as anti-inflammatory effects and potential health improvements. The report also addresses cautions, toxicity, and potential interactions, along with recommendations for buying and storage. Each section is supported by references, and the report concludes with a summary of the findings, highlighting the significance of both ginger and garlic in health and nutrition.

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NUTRITION
AUGUST 4, 2019
STUDENT DETAILS:

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Contents
1. Ginger..................................................................................................................................................2
Introduction.............................................................................................................................................2
Botanical name........................................................................................................................................2
Edible parts..............................................................................................................................................3
History and traditional, medicinal uses....................................................................................................3
Key nutrients...........................................................................................................................................3
Mechanisms of action and therapeutic benefits.......................................................................................4
Cautions, toxicity, and interactions..........................................................................................................4
Buying and storage recommendations.....................................................................................................5
Conclusion...............................................................................................................................................5
References...............................................................................................................................................6
2. Garlic...................................................................................................................................................7
Introduction.............................................................................................................................................7
Botanical name........................................................................................................................................7
Edible parts..............................................................................................................................................8
History and traditional, medicinal uses....................................................................................................8
Key nutrients...........................................................................................................................................9
Mechanisms of action and therapeutic benefits.......................................................................................9
Cautions, toxicity, and interactions..........................................................................................................9
Buying and storage recommendations...................................................................................................10
Conclusion.............................................................................................................................................10
References.............................................................................................................................................11

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1. Ginger
Introduction
The ginger is the famous ingredient in food, as well as particularly in Indian cuisine and
Asian cuisine. The ginger has utilized for various years for the medical purpose. It can be used
for relieving sickness, loss of appetite, pain, as well as motion sickness. In the following parts,
the history, key nutrients, edible parts, cautions, and therapeutic benefits of ginger is discussed
and critically examined.
Botanical name
The botanical name of ginger is Zingiber officinale. The generic name Zingiber is the
Sanskrit word "sringavera (with antlers)". Thus, rhizome is defined in a good way. One can think
that the officinalis is the old medicinal plant. Because the "officina" is pharmacy’s sales room so
“officinalis" means that this was utilised in pharmacies (Semwal, et. al, 2018).

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Edible parts
The ginger’s edible part is root stem (rhizome). It increases horizontally under the dust,
however the milder ginger shoot and plants are also considered as edible parts (Sahin, et. al,
2019).
History and traditional, medicinal uses
The ginger has rich history. It was considered as luxury spice above five thousand years
ago. The Indians as well as the very old Chinese utilized the ginger’s roots as the tonic for the
better treatment of ailments. It was invented in Southeast Asia and further generally refined in
other nations. Ginger is a member of a plant family that includes cardamom and turmeric. It is
used in different forms like fresh, pickled, preserved, dried, crushed as well as grounded. In
addition, if taking the oil is a key reason, then ginger may be produced at nine months or longer
period.
Key nutrients
The ginger has significant minerals and vitamins. The ginger also has gingerol, the composite
with potent antioxidant as well as anti-inflammatory properties that are connected to various
benefits for health. One hundred grams of raw ginger have the following-
1. 1.8 gm protein
2. 43 mg magnesium
3. 415 mg potassium
4. 0.2 mg copper

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5. 17.8 gm carbohydrates
6. 0.2 mg manganese
7. 80 calories
8. 5 mg vitamin C
9. 0.7 mg niacin
10. 34 mg phosphorus
11. 0.7 gm fat
12. 0.6 mg iron
13. 0.2 mg vitamin B6
14. 2 gm dietary fiber
Additionally, it also contains the smaller amount of, zinc, calcium as well as pantothenic
acid.
Mechanisms of action and therapeutic benefits
There are various medicinal uses of ginger. It can treat Nausea particularly morning
Sickness. Ginger can decrease the tenderness as well as muscle Pain. In addition, it can improve
the risky factors related to heart diseases. Ginger extracts can consider as the substitute treatment
for various kinds of cancer.
Cautions, toxicity, and interactions

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The ginger will have no or little side effects for the individuals. The higher intake can
deteriorate the signs of acid reflux as well as diarrhea. It may irritate the mouth of a person. In
addition, after taking the ginger, the females can have extra menstrual bleeding. It may increase
the risk of miscarriage in females because of the high intake. Having ginger with
the medications can slow the clotting. Thus, it may enhance the chance of bleeding as well as
staining (Ravindran & Babu, 2016).
Buying and storage recommendations
At the time of purchasing, one should look for ginger having taut as well as shiny skin.
The skin of ginger must be thin, not thick. It should not be tough. The purchaser should be
capable to simply nick the skin with the nails. The fresh roots are required to be enfolded in
paper towel. The ginger should be kept in plastic bag. It can be put into fridge up to 3 weeks. The
ginger may also be strongly wrapped and frozen up to 2 months. The dried ginger can stored in
the dark along with cool place (Kafeshani, 2015).
Conclusion
As per the above analysis, it can be concluded that the ginger extract considerably
decreased the prominent appearance of NFkappaB as well asTNF-alpha in the rat with cancer in
liver. It can work as the anti-inflammatory as well as anti-cancer agent by inactivate the
NFkappaB throughout the repression of TNF-alpha.

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References
Kafeshani, M. (2015). Ginger, micro-inflammation and kidney disease. Nutrition, 31, 703-707
Ravindran, P. N., & Babu, K. M. (2016). Introduction (Editorial)-Ginger: The Genus Zingiber.
New York: Routledge
Sahin, K., Kilic, E., Balcikanli, Z., Ates, N., Orhan, C., Tuzcu, M., & Juturu, V. (2019). Ginger
provides neuroprotection in experimental model of traumatic brain injury. The FASEB
Journal, 33(1_supplement), 795-16
Semwal, R. B., Semwal, D. K., Combrinck, S., & Viljoen, A. M. (2015). Gingerols and shogaols:
Important nutraceutical principles from ginger. Phytochemistry, 117, 554-568.

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2. Garlic
Introduction
The Garlic is species in onion genus, ‘Allium.’ The garlic is closely related to the chive,
onion, leek, Chinese onion and shallot. The garlic is native to the north-eastern Iran as well as
central Asia. The ginger is used in all seasons everywhere in the world. It has the past of the
thousand years of human consumption as well as utilisation. In these parts, the history of garlic,
its edible parts, key nutrients, cautions, and its therapeutic benefits is discussed and critically
assessed.
Botanical name
The botanical name of garlic is Allium sativum. The longer tradition as the refined crop is
defined in epithet sativum (Latin term "sativus" meant planted, refined as well as sown). The

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etymology of term Allium is not so clear. This term can be taken from the Latin term olere ( to
smell) that means unique odour of Allium species, involving onion, garlic along with wild
garlic.
Edible parts
The cloves of garlic are utilised for medicinal purpose and for cooking. The cloves have
spicy flavour that mellow as well as sweeten significantly with cooking. Other parts of the garlic
such as flower and leaves are also edible (Desai & Kouchaki, 2017).
History and traditional, medicinal uses
In old time, the garlic was valued for its medicinal property. It was accepted as the charm
against ills as well as harms. The plant of garlic is utilised in conventional as well as folk
medicine in various locations. There is certain evidence that this can be helpful in preventing
the heart diseases.

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Key nutrients
The garlic is highly nutritious however it has few calories. The twenty-eight grams garlic
contains-
 Vitamin B6: 17% of RDA
 Selenium: 6% of RDA
 Manganese: 23% of RDA
 Fiber: 0.6 gm
 Vitamin C: 15% of RDA
 straight amount of copper, potassium, calcium, iron, phosphorus and vitamin B1
Additionally, garlic has trace amount of other nutrients. It has 42 calories, 9 gm of carbs and , 1.8
grams of protein.
Mechanisms of action and therapeutic benefits
There are different medicinal uses of garlic. The garlic can be helpful in reducing the
blood pressure. According to the human studies, the garlic supplements to have the positive
influence on decreasing blood pressure in individuals having high blood pressure. In addition, it
also improves the level of cholesterol Levels that can reduce the risks related to heart diseases. It
can also help the people to live for long period (Bradley, Organ & Lefer, 2016).
Cautions, toxicity, and interactions

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As garlic is more concentrated in comparison of the onion, a smaller ingested part can
lead to toxicosis, as little as a clove of garlic can lead to toxicity in dog and cat. In addition,
having the garlic with medications can slow the clotting. It can also enhance the chance of
bruising as well as bleeding (Varshney & Budoff, 2016).
Buying and storage recommendations
At the time of purchasing garlic, one should buy flawless bulb with dry skin as well as
definite cloves. The light as well as wetness are the enemy of garlic. The garlic should be
stored at the temperature of room in the darker place that has good circulation of air (Nicastro,
Ross & Milner, 2015).
Conclusion
As per the above analysis, it can be concluded that the garlic encourages the comfort of
the heart as well as immune system with antioxidant property. It is also helpful in keeping
healthy circulation of the blood. The active component in garlic is the sulphur mix named as
allicin.

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References
Bradley, J. M., Organ, C. L., & Lefer, D. J. (2016). Garlic-derived organic polysulfides and
myocardial protection. The Journal of nutrition, 146(2), 403S-409S.
Desai, S. D., & Kouchaki, M. (2017). Moral symbols: A necklace of garlic against unethical
requests. Academy of Management Journal, 60(1), 7-28.
Nicastro, H. L., Ross, S. A., & Milner, J. A. (2015). Garlic and onions: their cancer prevention
properties. Cancer prevention research, 8(3), 181-189
Varshney, R., & Budoff, M. J. (2016). Garlic and heart disease. The Journal of nutrition, 146(2),
416S-421S