The fresh rhizome in Ginger is less hot and contains more of the flavor components such as triterpenoids and volatile oils which act on the peripheries of the body. The dried rhizome is quite hot from its concentration of pungent nonvolatile compounds known as gingerols and acts centrally to dispel what are referred to in Traditional Chinese Medicine as "Cold-Wind" conditions.
Ginger has shown in numerous clinical trials to support a healthy inflammatory response and as a beneficial nausea aid. It is thought that Ginger promotes the normal production of inflammatory markers which would explain its action on the immune system as well as its ability to promote healthy circulation and inflammatory responses.
Active Constituents of Ginger
Ginger contains hundreds of chemical components. The highest percentages of chemicals are the volatile oils (camphene, phellandrene, zingiberine, zingiberol, eucalyptol, citral, borneol, and linalol) and the phenolic compounds (gingerol, zingerone, shogaols) and resins.
Large doses are contraindicated in pregnancy.