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Ginger

By

Laura Shane-McWhorter

, PharmD, University of Utah College of Pharmacy

Last full review/revision Jul 2020| Content last modified Jul 2020
CLICK HERE FOR THE PROFESSONAL VERSION

Like garlic, ginger has long been used in cooking and in medicine. The stem contains substances called gingerols, which give ginger its flavor and odor. Shogaols are another type of active ingredient. Ginger can be used fresh, dried, or as a juice or oil.

Medicinal claims

Possible side effects

Ginger is usually not harmful, although some people experience a burning sensation when they eat it. It may also cause digestive discomfort and cause a disagreeable taste in the mouth. Ginger may increase the risk of bleeding.

Possible drug interactions

People who take ginger and drugs that prevent blood clots may need to be monitored.

More Information about Ginger

The following is an English-language resource that may be useful. Please note that THE MANUAL is not responsible for the content of this resource.

NOTE: This is the Consumer Version. DOCTORS: CLICK HERE FOR THE PROFESSONAL VERSION
CLICK HERE FOR THE PROFESSONAL VERSION
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