There are many questions about ginger’s role in preventing cancer, especially as it has an infinite number of health benefits for the human body.
Ginger and cancer
Many studies have shown that the bioactive molecules in ginger can slow the growth of some types of cancer, such as colon, rectum, stomach, ovary, liver, skin, breast, and prostate.
However, before jumping to conclusions, some studies also warn against overconsumption, stating that a daily cup is enough. Patients with high pressure can also benefit from fresh ginger, although there is no study so far that denies or confirms the relationship of the spice and pressure.
Ginger (Zingiber officinale), a herbaceous perennial plant of the family Zingiberaceae, is probably native to southeastern Asia and used as a spice, flavouring food, and medicine. Its generic name Zingiber is derived from the Greek ‘zingiberis’, which comes from the Sanskrit name of the herb, ‘singabera’. It has been used in India and China since ancient times and taken the Mediterranean region by traders in the 1st century AD. By the 11th century, it was well known in England. The Spaniards brought it to the West Indies and Mexico soon after the conquest, and by 1547 ginger was being exported from Santiago to Spain.