Abstract
The spice ginger is prepared from the rhizome of Zingiber officinale (Rosc.) belonging to the family Zingiberaceae. The unique aromas and flavors of the many cultivars make them suited for multiple food-related purposes. Besides being used in the preparation of pickles, candies, gingerbread, biscuits, soups, puddings, alcoholic beverages, and soft drinks, ginger and its extracts are also packaged in dietary supplements. Ginger has been a part of traditional medicine for thousands of years treating such ailments as gastrointestinal disorders, nausea, pain, cold, and asthma. In the past 10 to 15 years, a considerable number of preclinical and clinical studies have explored in more detail the potential of ginger to ameliorate diverse conditions such as nausea and vomiting, glycemic dysfunction, pain, and the metabolic syndrome. This narrative review provides an update on the clinical evidence related to potential benefits of ginger and discusses future research opportunities.