“...antioxidant, anti-inflammatory, and immune-boosting characteristics, primarily due to its phenolic compounds, gingerol and shogaol...”
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I often wonder how much all these compounds hold up to cooking. A lot of studies, or at least their articles, don’t really clarify if they are studied in raw form, or cooked.
From the article:
*** When it comes to the type of ginger, Vuppuluri recommends the raw ingredient because it’s the most potent, leading to maximum antioxidant and anti-inflammatory effects.***
Gingerol and shogaol don’t appear to have any labile chemical bonds like an ester or amide. (I just looked them up on Google images).
They should withstand reasonable temperatures.
Or you could eat pickled ginger with sushi, you’ll get the benefits of ginger and omega-3’s.
You wrote: “A lot of studies, or at least their articles, don’t really clarify if they are studied in raw form, or cooked.”
Halfway down in the article is this: “When it comes to the type of ginger, Vuppuluri recommends the raw ingredient because it’s the most potent, leading to maximum antioxidant and anti-inflammatory effects.”