زنجبیل

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گیاه زنجبیل زَنجـِبیل یا زنجفیل یا شنگویر یک گیاه خوراکی، ادویه و گیاه دارویی است. زنجبیل از گیاه زرد رنگ دارای رگه‌های بنفش با نام علمی Zingiber officinale بدست می‌آید. اگرچه معمولاً از زنجبیل به عنوان ریشه آن گیاه نام برده می‌شود ولی در اصل قسمت مورد استفاده گیاه ساقه متورم شده زیرزمینی آن است که «ریزوم» نام دارد. جنس زنجبیل سرده‌ای از تیره زنجبیلیان علفی ایستاده چندساله با حدود ۷۰ گونه بومی آسیای جنوب شرقی است با ساقه باریک و نی‌مانند و برگ‌های سرنیزه‌ای سـبز براق که از زمین‌ساقه‌ای غده‌ای می‌رویند؛ گل‌های آنها سبز مایل به زرد با لبه‌ای ارغوانی و لکه‌های کرم‌رنـگ و گل‌آذین مخروطی و کوچک و سنبله‌ای متراکم است که در تابستان از زمین ساقه بیرون می‌زند. پیشینه ریشه خوراکی زنجبیل زنجبیل از زمانهای دور مورد استفاده بوده وهنوز هم درطب سنتی چین نقش مهمی را ایفا می‌کند. در ایران باستان نیز این گیاه با نام ژنگویر شناخته شده بود و کاربرد داشت و از ایران و کشورهای عربی به سوی غرب سفر کرد. در غرب پزشکی یونانی به نام «دیوسکوریدس» نخستین بار در سده یکم میلادی کاربرد درمانی زنجبیل را ثبت کرد، گرچه سده‌ها پیش از آن این گیاه عطردار از کشورهای خاور دور به اروپا صادر می‌شد، تا سده‌های میانه، به عنوان یک ماده اولیه آشپزی در اروپا کاملاً شناخته شده بود. امروزه این گیاه در بیشتر مناطق استوایی کشت می‌شود. آشنایان با پزشکی هندی آیورودا از آن به عنوان داروی جهانی نام می‌برند؛ این امر نه تنها به خاطر خواص ضد قارچی، ضد باکتری آن است، بلکه به خاطر اثر تسکین بخش آن بر روی دستگاه گوارش هم هست، که اینها باعث شده هندیان بیش از ۲۰۰۰ سال زنجبیل را مصرف کرده‌اند و یکی از بهترین شفابخش‌های طبیعی برای درمان بیماری‌های مسافرت، حالت تهوع و سرگیجه در غرب مطرح کرده و برخلاف بعضی داروهای مرسوم این بیماری‌ها هیچ عوارض جانبی منفی ندارد. در پژوهشی که در دانمارک انجام شد به ۴۰ نفر از دانشجویان نیرو دریایی یک گرم پودر زنجبیل و به ۴۰ نفر دیگر مقداری دارونما داده و مشاهده شد زنجبیل به مراتب در کاهش دفعات استفراغ و از بین بردن عرق سرد موثر بوده. بعضی کارشناسان، زنجبیل را برای درمان تهوع صبحگاهی دوران حاملگی توصیه می‌کنند. البته لازم به تذکر است در این خصوص همیشه با پزشک مشورت نمایید. ادویه‌ای آرامبخش کاربرد زنجبیل در غذاهای خاور دور. بررسی‌ها نشان داده‌اند که زنجبیل می‌تواند باعث جلوگیری از تهوع ناشی از عمل جراحی و شیمی درمانی شود، مطالعات بالینی در لندن انجام شد نشان داد مصرف یک گرم پودر زنجبیل در جلوگیری از حالت تهوع و استفراغ بعد از عمل جراحی به اندازه داروهای آرام‌بخش مرسوم موثر است. خاصیت گرم کنندگی و فعال کنندگی زنجبیل آن را به عنوان شفابخش خانگی معرفی کرده‌است. اگر به کشیدگی عضله دچار شده‌اید، گلودرد دارید و یا از بیماری مسافرت در رنج هستید برای خود یک تونیک زنجبیل درست کنید و میل نمائید تا به قدرت شفا بخش فوق العاده آن پی ببرید. زنجبیل فواید فراوانی برای سلامتی دارد. مطلب ما درباره ساقه گرد پیچ خورده‌ای است که گاهی برای غذا سرخ کردنی از آن استفاده می‌شود. زنجبیل را می‌توان به آب گرم اضافه کرد و در مواقع سرمازدگی پاها را در آن قرار داد. در مواقع دندان درد می‌توان آن را جوید و هنگام گلو درد از غرغره آن استفاده کرد. همچنین برای درمان سرماخوردگی آن را به آب گرم، لیمو و عسل افزود.اگر علاقه‌ای به استفاده از این محلولها ندارید می‌توانید آن را پس از خرد کردن برای تسکین سردرد به ناحیه پیشانی بمالید؛ روغن زنجبیل را می‌توان با روغنهای دیگر رقیق کرده و برای تسکین دردهای ناشی از کشیدگی ماهیچه آسیب دیده روی آن ماساژ داد تا گردش خون را بهبود بخشیده و باعث تسکین درد شود." دلیل سودمند بودن زنجبیل اجزای تشکیل دهنده اصلی زنجبیل شامل نشاسته، اسانسها مانند زینجیبرن (zingiberen) که به زنجبیل بوی خاص مید هد، و رزین است. به نظر می‌رسد بیشتر ارزش درمانی زنجبیل به واسطه ترکیبات ادویهای آن یعنی جینجرول‌ها (Gingerols) است که طعم تند و سوزاننده آن ناشی از آنهاست، اگرچه هنوز طرز عمل آن مشخص نیست. کاربردهای دیگر زنجبیل: زنجبیل تازه را برای سرماخوردگی و آنفولانزا بکارببرید. زنجبیل خشک شده را جهت درمان سرگیجه و تهوع مصرف کنید. قرص آن را برای درمان آرتریت و مشکلات گردش خون مورد استفاده قراردهید. مصرف زنجبیل در افراد دچار زخم معده و یا زخم دوازدهه و یا هم‌زمان با مصرف داروهای ضد انعقاد - که می‌تواند برای رقیق شدن خون شوند - اکیداً منع شده‌است.همچنین در مورد استفاده از گیاهان دارویی، بویژه اگر به نوزاد خود شیر می‌دهید یا باردار هستید با پزشک خود مشورت کنید. پانویس پیوند به بیرون در ویکی‌انبار پرونده‌هایی دربارهٔ زنجبیل موجود است. The spice of life ترجمه دکتر عرفانه اصدق جهرمی، تلخیص و تصرف از شیدا، برگرفته از وب‌گاه فریا

For other uses, see Ginger (disambiguation). Ginger Color plate from Köhler's Medicinal Plants Scientific classification Genus: Zingiber Species: Z. officinale Binomial name Zingiber officinale Roscoe 1807 Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean. Etymology The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: gingiber, Greek: zingíberis. (ζιγγίβερις). Ultimately the origin is from the Dravidian word inji ver. The botanical term for root is ver, hence inji root or inji ver. Horticulture Ginger Plant with Flower - South India Ginger produces clusters of white and pink flower buds that bloom into yellow flowers. Because of its aesthetic appeal and the adaptation of the plant to warm climates, ginger is often used as landscaping around subtropical homes. It is a perennial reed-like plant with annual leafy stems, about a meter (3 to 4 feet) tall. Traditionally, the rhizome is gathered when the stalk withers; it is immediately scalded, or washed and scraped, to kill it and prevent sprouting. The fragrant perisperm of Zingiberaceae is used as sweetmeats by Bantu, also as a condiment and sialogogue. Uses Gari, a type of pickled ginger Ginger produces a hot, fragrant kitchen spice. Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740. Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine. Ginger acts as a useful food preservative. Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen. Regional use In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea. Ginger field Fresh ginger rhizome. In India and Pakistan, ginger is called adrak in Hindi, Punjabi and Urdu, aad in Maithili, aadi in Bhojpuri, aada in Bengali, Adu in Gujarati, hashi shunti (ಹಸಿ ಶುಂಟಿ) in the Kannada, allam (అల్లం) in Telugu, inji (இஞ்சி) in Tamil and Malayalam, inguru (ඉඟුරු) in Sinhalese, alay in Marathi, and aduwa(अदुवा ) in Nepali. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is also used in certain food preparations, particularly for pregnant or nursing women, the most popular one being katlu which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied and pickled form. In Bangladesh, ginger is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside onion and garlic. In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is also consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds. In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes. In Malaysia, ginger is called halia and used in many kinds of dishes, especially a soup. In the Philippines it is brewed into a tea called salabat. In Vietnam, the fresh leaves, finely chopped, can also be added to shrimp-and-yam soup (canh khoai mỡ) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root. In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. However, candied ginger is sometimes a component of Chinese candy boxes, and a tisane can also be prepared from ginger. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is either finely minced or just juiced in order to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process. In the Caribbean, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake. Two varieties of ginger as sold in Haikou, Hainan, China On the island of Corfu, Greece, a traditional drink called τσιτσιμπύρα (tsitsibira), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands. In Arabic, ginger is called zanjabil, and in some parts of the Middle East, ginger powder is used as a spice for coffee and for milk. In Somaliland, ginger is called sinjibil, and is served in coffee shops in Egypt. In Côte d'Ivoire, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called nyamanku. Ginger powder is a component in hawaij, a spice mix used mostly by Yemenite Jews for soups and coffee. Ginger tea A glass of ginger tea Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavor, and it may be consumed both hot or cold. In Korean cuisine, ginger tea is called saenggang cha (생강차). It can be made either by boiling the ginger or by mixing hot water and preserved sweetened ginger. For the latter, sliced ginger root is stored with honey for a few weeks like jam. In Japanese cuisine it is called shōgayu (生姜湯). In Philippine cuisine it is called salabat and served in the relatively cold month of December. From its main ingredient ginger tea derives a flavor that is spicy and stimulating. Ginger, known as Adarak in Hindi, is used frequently in tea made in all parts of India as well. Preliminary research Preliminary research indicates that nine compounds found in ginger may bind to human serotonin receptors which may influence gastrointestinal function. In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%. Ginger root supplement has been identified in one study to help reduce colon inflammation markers such as PGE2, thus indicating a measure that might affect colon cancer. In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy, although ginger was not found superior to placebo for pre-emptively treating post-operative nausea. Data suggests that ginger is mutagenic, and studies warn against taking it during pregnancy, though antimutagenic effects have also been reported. Other preliminary studies showed that ginger may affect arthritis pain or have blood thinning and cholesterol lowering properties, but these effects remain unconfirmed. Advanced glycation end-products are possibly associated in the development of diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms. Zingerone may have activity against enterotoxigenic Escherichia coli in enterotoxin-induced diarrhea. Chemistry The essential oil of ginger in clear glass vial The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties. Ginger oil has been shown to prevent skin cancer in mice and a study at the University of Michigan demonstrated that gingerols can kill ovarian cancer cells. [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger. The chemopreventive potentials of [6]-gingerol present a promising future alternative to expensive and toxic chemotherapeutic agents. Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma. Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for feaguing. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier. Folk medicine Ginger house rum, Madagascar The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic. It was also frequently employed to disguise the taste of medicines. Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting. Studies are inconclusive about effects for other forms of nausea or in treating pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, mostly associated with powdered ginger, are gas, bloating, heartburn, and nausea. Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made. In Burma, ginger and a local sweetener made from palm tree juice (htan nyat) are boiled together and taken to prevent the flu. In China, ginger is included in several traditional preparations. A drink made with sliced ginger cooked in water with brown sugar or a cola is used as a folk medicine for the common cold. "Ginger eggs" (scrambled eggs with finely diced ginger root) is a common home remedy for coughing.[citation needed] The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared, which is also commonly consumed to suppress coughing. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis. In Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is considered a panacea. In India, ginger is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. Ginger with lemon and black salt is also used for nausea. In Indonesia, ginger (jahe in Indonesian) is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and control poor dietary habits.[citation needed] In Nepal, ginger is called aduwa, अदुवा and is widely grown and used throughout the country as a spice for vegetables, used medically to treat cold and also sometimes used to flavor tea. In the Philippines, ginger is known as luya and is used as a throat lozenge in traditional medicine to relieve sore throat. It is also brewed into a tea known as salabat. In the United States, ginger is used to prevent motion and morning sickness.[citation needed] It is recognized as safe by the Food and Drug Administration[citation needed] and is sold as an unregulated dietary supplement. Ginger water is also used to avoid heat cramps.[citation needed] In Peru, ginger is sliced in hot water as an infusion for stomach aches as infusión de Kión. In Japan it is purported to aid blood circulation. Scientific studies investigating these effects have been inconclusive. Nutritional information Ginger root (ground) A packet of ginger powder from the Philippines used in brewing salabat (ginger tea). Nutritional value per 100 g (3.5 oz) Energy 1,404 kJ (336 kcal) Carbohydrates 71.62 g - Sugars 3.39 g - Dietary fiber 14.1 g Fat 4.24 g Protein 8.98 g Thiamine (vit. B1) 0.046 mg (4%) Riboflavin (vit. B2) 0.17 mg (14%) Niacin (vit. B3) 9.62 mg (64%) Pantothenic acid (B5) 0.477 mg (10%) Vitamin B6 0.626 mg (48%) Folate (vit. B9) 13 μg (3%) Vitamin C 0.7 mg (1%) Vitamin E 0.0 mg (0%) Calcium 114 mg (11%) Iron 19.8 mg (152%) Magnesium 214 mg (60%) Manganese 33.3 mg (1586%) Phosphorus 168 mg (24%) Potassium 1320 mg (28%) Sodium 27 mg (2%) Zinc 3.64 mg (38%) Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database Ginger root (raw) Ginger section Nutritional value per 100 g (3.5 oz) Energy 333 kJ (80 kcal) Carbohydrates 17.77 g - Sugars 1.7 g - Dietary fiber 2 g Fat 0.75 g Protein 1.82 g Thiamine (vit. B1) 0.025 mg (2%) Riboflavin (vit. B2) 0.034 mg (3%) Niacin (vit. B3) 0.75 mg (5%) Pantothenic acid (B5) 0.203 mg (4%) Vitamin B6 0.16 mg (12%) Folate (vit. B9) 11 μg (3%) Vitamin C 5 mg (6%) Vitamin E 0.26 mg (2%) Calcium 16 mg (2%) Iron 0.6 mg (5%) Magnesium 43 mg (12%) Manganese 0.229 mg (11%) Phosphorus 34 mg (5%) Potassium 415 mg (9%) Sodium 13 mg (1%) Zinc 0.34 mg (4%) Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database Safety If consumed in reasonable quantities, ginger has few negative side effects, and is on the FDA's "generally recognized as safe" list, though it does interact with some medications, including warfarin. Ginger is contraindicated in people suffering from gallstones, as it promotes the production of bile. Allergic reactions to ginger generally result in a rash, and although generally recognized as safe, ginger can cause heartburn, bloating, gas, belching and nausea, particularly if taken in powdered form. Unchewed fresh ginger may result in intestinal blockage, and individuals who have had ulcers, inflammatory bowel disease or blocked intestines may react badly to large quantities of fresh ginger. Ginger can also adversely affect individuals with gallstones. There are also suggestions that ginger may affect blood pressure, clotting, and heart rhythms. Products in Taiwan made from Hebo Natural Products Limited (禾博天然產物有限公司) of China contained ginger contaminated with DIBP, some 80,000 nutritional supplement capsules made with imported ginger powder were seized by the Public Health Department of Taiwan in June 2011. Similar ingredients Myoga (Zingiber mioga Roscoe) appears in Japanese cuisine; the flower buds are the part eaten. Another plant in the Zingiberaceae family, galangal, is used for similar purposes as ginger in Thai cuisine. Galangal is also called Thai ginger. Also referred to as galangal, fingerroot (Boesenbergia rotunda), or Chinese ginger or the Thai krachai, is used in cooking and medicine. A dicotyledonous native species of eastern North America, Asarum canadense, is also known as "wild ginger", and its root has similar aromatic properties, but it is not related to true ginger. The plant also contains aristolochic acid, a carcinogenic compound.[citation needed] Production Top ten ginger producers – 11 June 2008 Country Production (tonnes) India 380,100 China 331,393 Indonesia 192,500 Nepal 174,268 Thailand 170,125 Nigeria 152,106 Bangladesh 72,608 Japan 52,000 Philippines 27,415 Cameroon 12,000 World 1,615,974 Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division From 1585, Jamaican ginger was the first oriental spice to be grown in the New World and imported back to Europe. India, with over 30% of the global share, now leads in global production of ginger, replacing China, which has slipped to the second position (~20.5%), followed by Indonesia (~12.7%), Nepal (~11.5%) and Thailand (~10%). See also Bu Zhong Yi Qi Wan – contains ginger material Kaempferia galanga Xiao Yao Wan – contains ginger material References This article incorporates text from the public domain 1911 edition of The Grocer's Encyclopedia. External links Zingiber officinale List of Chemicals (Dr. Duke's)