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NUTRITION, OXIDATIVE STRESS AND BIOAVAILABILITY RESEARCH GROUP

UCAM researchers receive an award for their study on the anti-inflammatory potential of ginger

The article is a literature review on the effect of ginger on certain chronic inflammatory diseases such as ulcerative colitis, lupus, rheumatoid arthritis, psoriasis and Crohn's disease.

Researchers from the UCAM Nutrition, Oxidative Stress and Bioavailability Research Group.
Researchers from the UCAM Nutrition, Oxidative Stress and Bioavailability Research Group.

The UCAM Nutrition, Oxidative Stress and Bioavailability Research Group of the has been awarded the third prize of the prestigious international scientific journal ‘Molecules’ for its literature review article focusing on the effect of ginger on certain chronic inflammatory diseases such as ulcerative colitis, lupus, rheumatoid arthritis, psoriasis and Crohn's disease.  

This review presents current knowledge on the bioactive compounds in ginger, their role in the inflammatory process and their signalling pathways. The compounds 6-shogaol, zingerone and 8-shogaol show promising results in human and animal models, reducing some of the main symptoms of some inflammatory diseases such as arthritis. This UCAM research group is carrying out studies on the therapeutic potential of the zingiberaceae family, to which ginger belongs.  

The recognition awarded by the journal 'Molecules' underlines the importance of this innovative work and highlights the commitment of the UCAM Research Group to scientific excellence and the advancement of knowledge in the field of health.

This revision, performed by researchers from the UCAM Nutrition, Oxidative Stress and Bioavailability Research Group: Pura Ballester, Begoña Cerdá, Raúl Arcusa, Javier Marhuenda and Pilar Zafrilla, opens new perspectives in the field of functional foods and offers hope to millions of people suffering from chronic inflammatory diseases. 

It should be noted that new food products based on extracts of ginger, turmeric and cardamom, both in drink and gel form, are currently being developed to improve symptoms in patients with inflammatory diseases.