Scientists of the Institute of Biology of Food Systems. Leibniz at the Technical University of Munich found that even a small amount of ginger puts white blood cells on high alert. The study was published in the journal Molecular Nutrition & Food Research.
Gingerol is a specific plant alkaloid found in ginger root. It is thanks to him that the root has a burning taste. The TRPV1 receptor reacts to this compound in the human body, which transmits a burning sensation.
The same receptor is present on neutrophilic granulocytes. These cells make up about two-thirds of white blood cells and serve to fight off invading bacteria.
Further laboratory experiments by the research team also showed that even a very low concentration of gingerol per liter is enough to make white blood cells more active. As a result, they responded 30% more actively to a protein that mimics a bacterial infection compared to white blood cells that were not affected by gingerol.