Adding ginger to your tea, meat marinades, and vegetable dishes such as coleslaw and salad dressings is an excellent way to boost the chemopreventive properties of your meals and beverages.
A major compound contained in ginger is 6-gingerol. This phytonutrient decreases peroxynitrite (ONOO-) production, which is a powerful free radical formed by the reaction of nitric oxide (NO) and superoxide dismutase (O2-), which wreaks havoc and stress on cells and processes in the body.
As a result, 6-gingerol protects against free radical damage and has exhibited strong neuroprotective properties in research. 6- Gingerol enhances the antioxidant defense system by contributing pharmacological activity to protect cells from carcinogens and cancerous activity. (10)
I recommend adding fresh ground or dried ginger to meat marinades or on vegetable dishes. It is also a great practice to consume a cup or two of ginger tea every day. I am also a huge fan of fermented ginger, which is commonly used in Asian dishes such as sushi and in the Korean dish kimchi.