by Kelley Herring
Ginger, a member of the Zingiberacae family, has long been prized for flavoring the sweet treats of the holiday season. But new research shows we should be enjoying this spice all year long.
A worldwide study of more than 120 plants published in the Journal of Nutrition ranked ginger among the five richest food sources of antioxidants, along with berries, walnuts, sunflower seeds, and pomegranates. Researchers found that ginger suppresses the production of free radicals and enhances the body's own production of antioxidants.
So grate fresh ginger onto a baked sweet potato, add slices to your favorite tea or mix into a pot of roasted butternut squash soup to boost your antioxidant levels…deliciously.
Halvorsen BL, Holte K, Myhrstad MC, Barikmo I, Hvattum E, Remberg SF, Wold AB,Haffner K, Baugerød H, Andersen LF, Moskaug Ø, Jacobs DR Jr, Blomhoff R. A systematic screening of total antioxidants in dietary plants. J Nutr. 2002 Mar;132(3):461-71.
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