How to make ginger oil
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Properties of ginger oil Ginger oil is obtained by distillation of the root and is a mixture of essential oils and oleoresins, many of them with powerful antioxidant and anti-inflammatory effects, as observed by scientists in India. Also, as noted in a study published in the journal Food and Chemical Toxicology, ginger oil has antimicrobial properties that allow it to act against various fungi and bacteria. On the other hand, ginger oil showed bronchodilator action in a research published in the journal Fitoterapia and also an analgesic effect that is probably linked to its anti-inflammatory effect due to the phenolic compounds and the good quality oils or fats that this food has. Benefits of ginger oil Ginger oil, due to its oils and oleoresins, has a large amount of polyphenols, among which sesquiterpenes stand out, which may be the most responsible for its benefits. Among its advantages, the treatment of pain stands out, especially useful for musculoskeletal or joint diseases such as arthritis, which have been evidenced in studies carried out on humans. It can also help prevent metabolic diseases due to its antioxidant and anti-inflammatory action, for example, reducing the risk of insulin resistance, atherosclerosis or cardiovascular pathologies, although its consumption in high proportions is never recommended because all the compounds in ginger are concentrated in a fatty medium. On the other hand, it was observed that the administration of ginger oil can reduce the presence of nausea and vomiting after surgery or anesthesia, even when used in small proportions. A final, important effect of ginger oil is its action against oxygen free radicals, which, as has been proven in vitro, can reduce DNA damage and thus help prevent different pathologies, including cancer. How to use ginger oil Although ginger oil is mostly used topically, that is, by applying it to the skin, it is also ingested, although in small proportions. It is a very aromatic oil, slightly spicy like the root that gives it origin and therefore, it is an invasive ingredient that we recommend using in small doses to flavour our dishes and enrich them with valuable properties. It can be mixed with extra virgin olive oil or another oil and thus, season salads or make various dressings.
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