Ginger is appreciated for its aromatic and tangy taste and is enjoyed the world over in everything from entrées to baked goods. Beyond the kitchen, the spice has been used for centuries to calm digestive upsets. More recent studies have found that bioactive components in ginger have strong anti-oxidative, anti-inflammatory, anti-cancer and anti-diabetic activities. At the NC Research Campus, NC A&T University, NC Central University and NC State are studying ginger, the rhizome or underground stem of the plant Zingiber officinale, to determine its use as a treatment for cancer and anemia. Read the full story.
Collaborations Driving Ginger Research for Cancer, Anemia
April 09, 2013