Ginger is a popular spice used in many dishes and health remedies. It comes from the root of the ginger plant Zingiber officinale. Ginger has a long history of use as both a culinary and medicinal ingredient. But there are some concerns about potential toxicity from certain parts of the ginger plant. This article will explore whether any parts of ginger may be toxic and provide safety tips for consuming ginger.
The rhizome (root)
The most commonly consumed part of ginger is the rhizome or rootstem. This is the horizontal underground stem that sprouts roots down and stems up. The rhizome is harvested and sold fresh, dried, powdered, pickled, or crystallized.
The rhizome or rootstem of ginger has an excellent safety profile. When consumed in normal culinary or supplement amounts, ginger rhizome does not appear to pose any health risks. Numerous studies have found ginger rhizome consumption to be well tolerated with very few adverse effects (Langner et al. 1998; Drozdov et al. 2012).
Ginger rhizome contains bioactive compounds like gingerols, shogaols, zingerone and paradols which are responsible for its pungent taste and potential therapeutic effects. Research indicates these phytochemicals are beneficial for health when consumed in moderation (Ali et al. 2008).
The leaves
The leaves of the ginger plant grow directly from the rhizome and can be used to make tea. There is limited research on ginger leaves specifically. But a few studies have found the leaves to contain similar beneficial bioactive compounds as the rhizome, especially phenolic compounds with antioxidant properties (Ghasemzadeh et al. 2015; Rahman et al. 2011).
So ginger leaves are not known to be toxic. But they are not as commonly consumed as the underground stem. Caution should be taken with overconsumption of any part that is not typically eaten. Moderation is advised when trying ginger leaves.
The peel
Ginger root is often sold with the peel removed. But some recipes call for scraped or thinly sliced ginger with the peel still on. The peel or skin is the outermost layer that protects the fleshy rhizome.
Ginger peel contains a potent phytochemical called 6-gingerol, which gives it a spicier kick than the inner root (Dugasani et al. 2010). 6-gingerol has shown cytotoxic effects in vitro, meaning it can kill cells (Chen et al. 2009). However, this effect has not been observed at dietary levels in humans.
Again, moderation is key. Avoid overconsuming the peel and stick to usual culinary amounts if including it. The peel may also be toughened and difficult to digest in larger pieces. As always, listen to your body and discontinue if any gastrointestinal upset occurs.
The essential oil
Ginger essential oil is extracted from the root and extremely concentrated. It takes a large amount of ginger to produce a small amount of essential oil. This oil contains the most potent forms of ginger’s active components.
High concentration coupled with a lack of whole root benefits makes ginger oil potentially risky if used improperly. Concerns with ginger oil include:
- Skin irritation – May cause rashes or burning due to gingerol and shogaol content
- Heartburn – Can relax the lower esophageal sphincter
- Blood thinning – High doses may increase bleeding risk like NSAID drugs when taken with other anticoagulants
Ginger oil should always be diluted before topical use and dose-controlled if taken internally. It is likely safe when used properly but poses higher risks than the whole food root.
| Ginger Part | Toxicity Status | Safety Tips |
|---|---|---|
| Rhizome / Root | Not toxic | Use as typical spice. Discontinue if GI upset occurs |
| Leaves | Not known to be toxic | Use in moderation due to lack of research. Monitor effects |
| Peel | Not expected to be toxic in typical amounts | Use peeled or scraped. Monitor for GI upset |
| Essential Oil | Can be toxic if misused | Dilute before using topically. Use small controlled doses if internally |
Signs of ginger toxicity
Signs that you may have consumed too much of any part of ginger can include:
– Nausea, vomiting, diarrhea
– Heartburn, irritation of the mouth or throat
– Abdominal pain or rash from topical use
– Increased bleeding or bruising if on blood thinners
Discontinue ginger use and see a doctor if experiencing multiple or concerning symptoms.
Some groups at higher risk for ginger toxicity include:
– Those on blood thinning medications
– Individuals with gallstone disease
– People with diabetes or taking diabetes medications
– Pregnant women
– Young children
These groups should exercise additional caution and consult their doctor before using large or concentrated amounts of ginger.
How much is too much?
It’s difficult to determine a definitive toxic dose of ginger since responses vary person to person. Consuming up to 5 grams of fresh ginger root per day or 1 gram of dried ginger is generally recognized as safe in healthy adults based on research (Weidner and Sigwart 2000).
Intake should be more limited for higher risk groups, children and during pregnancy. Essential oil doses should not exceed the tiny amounts used in aromatherapy – often just 1-2 drops. Always dilute essential oils before applying to skin.
Consuming ginger in moderation within a balanced diet and avoiding concentrated essential oils reduces any risk of toxicity. Let your taste buds and common sense guide you.
Conclusion
When used appropriately, ginger is an incredibly healthy and aromatic addition to the diet. The rhizome or rootstem commonly used in cooking appears to have no toxicity concerns. Other parts like the leaves, peel and essential oil simply need to be consumed in moderation due to their more potent phytochemical compounds. Those at higher risk for side effects should take care with higher doses of any ginger parts. Listen to your body and discontinue use if any concerning symptoms develop. Overall ginger has an outstanding safety profile as a delicious therapeutic food and supplement.
References
Ali, B. H., Blunden, G., Tanira, M. O., & Nemmar, A. (2008). Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): a review of recent research. Food and chemical toxicology, 46(2), 409–420.
Chen, C. Y., Li, Y. W., & Kuo, S. Y. (2009). Effect of [10]-gingerol on [Ca2+] i and apoptosis in human colorectal cancer cells. Molecules, 14(3), 959-969.
Drozdov, V. N., Kim, V. A., Tkachenko, E. V., & Varvanina, G. G. (2012). Influence of a specific ginger combination on gastropathy conditions in patients with osteoarthritis of the knee or hip. The journal of alternative and complementary medicine, 18(6), 583–588.
Dugasani, S., Pichika, M. R., Nadarajah, V. D., Balijepalli, M. K., Tandra, S., & Korlakunta, J. N. (2010). Comparative antioxidant and anti-inflammatory effects of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-shogaol. Journal of ethnopharmacology, 127(2), 515–520.
Ghasemzadeh, A., Jaafar, H. Z., & Rahmat, A. (2015). Identification and concentration of some flavonoid components in Malaysian young ginger (Zingiber officinale Roscoe) varieties by a high performance liquid chromatography method. Molecules, 20(2), 2907-2932.
Langner, E., Greifenberg, S., & Gruenwald, J. (1998). Ginger: history and use. Advances in therapy, 15(1), 25–44.
Rahman, S., Salehin, F., & Iqbal, A. (2011). In vitro antioxidant and anticancer activity of young Zingiber officinale against human breast carcinoma cell lines. BMC complementary and alternative medicine, 11, 76.
Weidner, M. S., & Sigwart, K. (2000). Investigation of the teratogenic potential of a Zingiber officinale extract in the rat. Reproductive toxicology, 15(1), 75-80.
