The Anti-Inflammatory Power of Ginger and Parsley

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anti-inflammatory power

Anti-Inflammatory Power

Cellular inflammation has been shown to be the underlying marker in nearly every major health problem.  Every single day our body is attacked by free radicals, cells are damaged, and inflammatory mediators are produced and triggered throughout our body.

Fortunately, God gave us an incredible ability to heal and regulate abnormal cells through our brain, spinal cord, nerve and immune systems.  He also provided us with a way of life to minimize the negative effects of lifestyle stress.

From a nutritional perspective, one of the simplest things to do is add some of our Creators most nutritious foods with anti-inflammatory power into our diet.  Foods that have an incredible array of health benefits that go well beyond just their nutrient value are considered “super-foods.”

In this article, I chose a couple amazing superfoods that are particularly useful for reducing inflammation, destroying free radicals, and detoxifying cellular pollution.   Here are some of nature’s most powerful secrets to health and healing:

Ginger:

This incredible superfood herb is 13th on the anti-oxidant list boasting an impressive ORAC score of 28,811.  Ginger is composed of several volatile oils that give it it’s characteristic flavor and odor; zingerone, shogaols, & gingerols (1).

These oils are powerful anti-bacterial, anti-viral, anti-fungal, anti-parasitic agents.  In addition, it inhibits cancer cell formation while firing up our body’s own inborn ability to destroy the cancer cells formerly present (2, 3, 4).

Ginger has classically been used to improve the process.  It is classified as a carminative (reducing intestinal gas) and an intestinal spasmolytic (soothes intestinal tract) while inducing gut motility.  Ginger is known to reduce fever related nausea, motion sickness, and feelings of “morning sickness.”  Additionally, it helps aid in the production of bile, making it particularly helpful in digesting fats (5, 6, 7).

Ginger is also an important part of a anti-inflammatory power, natural pain-relief program.  One compound called 6-gingerol has been shown to significantly inhibit the production of a highly reactive nitrogen molecule, nitric oxide, that quickly forms the dangerous free radical peroxynitrite. Additionally, ginger helps protect the bodies stores of the super anti-oxidant & free radical destroyer, (8, 9).

CancerStemCell_Ginger

Parsley:

The herb parsley is considered the world’s most popular herb and has great anti-inflammatory power.  It contains a unique combination of nutrients that make it a powerful superfood. The volatile oil compounds  myristicin, limonene, eugenol, and alpha-thujene have been shown to inhibit tumor cell formation (10, 11, 12).

Additionally, parsley is rich in flavonoids-including apiin, apigenin, crisoeriol, and luteolin that have strong anti-oxidant, and deinflaming power properties.  Parsley is also particularly rich in chlorophyll, the energy producing substance that gives herbs and plants its characteristic green color.

Chlorophyll helps to alkalize the body, purify blood, and form new red blood cells.  In addition, the chlorophyll and flavonoids in parsley help to enhance cellular glutathione formation, allowing the body to detoxify and heal more effectively (13).

Through these properties, parsley is able to improve cellular oxygenation properties.  Increased oxygenation = increased cellular energy = increased detox & healing mechanisms.  This is a key mechanism behind parsley’s anti-inflammatory power.

deinflaming power

Ginger & Parsley Combination:

The combination of ginger and parsley is especially helpful for the production of digestive juices including stomach acid, bile and pancreatic enzymes.  This enhances overall digestion, takes stress off of the liver and reduces irritation in the gut lining.

Additionally, both ginger and parsley are considered bitter carminative herbs, packed with deinflaming power.  “Bitter is good for the liver” is a common phrase used in the natural health world as bitter herbs like ginger and parsley enhance liver detoxification pathways.  The carminative nature helps to tone the bowels for optimal motility.

CARMINATIVE_7USESPIC

Dr. David’s Suggestions:

1.     Keep both fresh and dried versions of these herbs around your house and look to introduce them in a variety of recipes.

2.    Great components to add to coconut milk shakes, greens shakes, salads, meat, vegetable & grain dishes.

3.    Go to our Recipes Page to see all of our SuperFood based Recipes.  Many of these include both ginger and parsley

I personally use both of these in green drinks on a regular basis for their anti-inflammatory power.   I put about an inch of ginger root and a half bunch of parsley in my typical green shake.  I will also add ginger powder or fresh grated ginger and some additional parsley to salads, guacamole and meat dishes.

Parsley_JuiceRecipe

Sources For This Article Include:

1. Park M, Bae J, Lee DS. Antibacterial activity of [10]-gingerol and [12]-gingerol isolated from ginger rhizome against periodontal bacteria.  Phytother Res. 2008 Nov;22(11):1446-9.  PMID: 18814211
2. Rahmani AH, Shabrmi FM, Aly SM. Active ingredients of ginger as potential candidates in the prevention and treatment of diseases via modulation of biological activities. Int J Physiol Pathophysiol Pharmacol. 2014 Jul 12;6(2):125-36. eCollection 2014. Review. PMID: 25057339
3. Baliga MS, Haniadka R, Pereira MM, D’Souza JJ, Pallaty PL, Bhat HP, Popuri S. Update on the chemopreventive effects of ginger and its phytochemicals.  Crit Rev Food Sci Nutr. 2011 Jul;51(6):499-523 Review.  PMID: 21929329
4. Kundu JK, Na HK, Surh YJ Ginger-derived phenolic substances with cancer preventive and therapeutic potential.  Forum Nutr. 2009;61:182-92. PMID: 19367122
5. Haniadka R, Saldanha E, Sunita V, Palatty PL, Fayad R, Baliga MS. A review of the gastroprotective effects of ginger (Zingiber officinale Roscoe). Food Funct. 2013 Jun;4(6):845-55. Review.  PMID:23612703
6. Palatty PL, Haniadka R, Valder B, Arora R, Baliga MS. Ginger in the prevention of nausea and vomiting: a review.  Crit Rev Food Sci Nutr. 2013;53(7):659-69.   PMID:23638927
7. Ali BH, Blunden G, Tanira MO, Nemmar A. Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research.  Food Chem Toxicol. 2008 Feb;46(2):409-20.  PMID:17950516
8. Ippoushi K, Azuma K, Ito H, Horie H, Higashio H. [6]-Gingerol inhibits nitric oxide synthesis in activated J774.1 mouse macrophages and prevents peroxynitrite-induced oxidation and nitration reactions.  Life Sci. 2003 Nov 14;73(26):3427-37.  PMID:14572883
9. Jeena K, Liju VB, Kuttan R. Antioxidant, anti-inflammatory and antinociceptive activities of essential oil from ginger.  Indian J Physiol Pharmacol. 2013 Jan-Mar;57(1):51-62.  PMID: 24020099

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