Ginger Decreases Colon Inflammation
A study published today has stated that for individuals at normal risk for colon cancer, ginger extract may decrease certain markers of colon inflammation.
The study was carried out as part of cancer prevention research by Suzanna M. Zick, N.D., M.P.H., from the University of Michigan Medical School in Ann Arbor, and her colleagues. The team found that certain markers of colon inflammation, including prostaglandin E2 (PGE2) and 5-, 12-, and 15-hydroxyeicosatetraenoic acid (5-, 12-, and 15-HETE), were decreased when the eicosanoids were normalised to free arachidonic acid.
The researchers investigated whether 2.0 g/day of ginger could lower the levels of PGE2, 13-hydroxyoctadecadienoic acids, and 5-, 12-, and 15-HETE in the colon mucosa of healthy volunteers. A total of 30 individuals were randomised to receive either ginger or placebo for 28 days. Colon biopsies were obtained using flexible sigmoidoscopy at baseline and day 28. The eicosanoid levels in the colon biopsies were determined by liquid chromatography mass spectrometry, and expressed per protein or per free arachidonic acid.
“It seems that ginger has the potential to decrease eicosanoid levels, perhaps by inhibiting their synthesis from arachidonic acid. Ginger also seemed to be tolerable and safe,” the authors write.
Prime Endoscopy Bristol carries out flexible sigmoidoscopy, gastroscopy and colonoscopy procedures