Wedang ginger or drinking ginger has long been favored as a companion in cold weather. Feel warm after a drink is even believed to help prevent flu illness.
To obtain optimal benefit from this drink, ginger should not be brewed with water that is too hot. According to herbal expert dr Abrijanto, ginger is brewed with boiling water temperature is approached (100 degrees Celsius) will lose active compounds they contain. But the fact that the active compounds found to have the benefit of ginger.
Unfortunately, for many people who work in a way ginger boil, then drink it hot-hot. By the way, said he, ginger contains compounds no longer active, such as flavonoids and saponins, as it has already broken into contact with water with a temperature that is too hot.
Flavonoids and saponins are compounds that have many benefits for health. Flavonoids and saponins act as anti-inflammatory, antifungal, anti-cancer, to mengungatkan immune system.
Features herbal ingredients contained flavonoids and saponins are when stirred with water it will produce foam. But when exposed to boiling water then this compound will break down and disappear.
But it's true ginger taste better when drinking hot drinks. Therefore, Abrijanto suggested that enough ginger brewed with water temperature of 60-70 degrees Celsius. Temperature according to the temperature of hot water from the dispenser.
"When brewed with boiling water, it will lose ginger flavonoid and saponin, but still feel warm, it's because the oil content atsirinya that still stand the heat," said the graduate of Medical Pharmaceutical Sciences University of Indonesia.
More Abrijanto express, not just ginger, all herbal ingredients should also not brewed boiling water. "All active compounds contain herbal ingredients that the average damaged by heat, such as tannins in tea," he said.
To obtain optimal benefit from this drink, ginger should not be brewed with water that is too hot. According to herbal expert dr Abrijanto, ginger is brewed with boiling water temperature is approached (100 degrees Celsius) will lose active compounds they contain. But the fact that the active compounds found to have the benefit of ginger.
Unfortunately, for many people who work in a way ginger boil, then drink it hot-hot. By the way, said he, ginger contains compounds no longer active, such as flavonoids and saponins, as it has already broken into contact with water with a temperature that is too hot.
Flavonoids and saponins are compounds that have many benefits for health. Flavonoids and saponins act as anti-inflammatory, antifungal, anti-cancer, to mengungatkan immune system.
Features herbal ingredients contained flavonoids and saponins are when stirred with water it will produce foam. But when exposed to boiling water then this compound will break down and disappear.
But it's true ginger taste better when drinking hot drinks. Therefore, Abrijanto suggested that enough ginger brewed with water temperature of 60-70 degrees Celsius. Temperature according to the temperature of hot water from the dispenser.
"When brewed with boiling water, it will lose ginger flavonoid and saponin, but still feel warm, it's because the oil content atsirinya that still stand the heat," said the graduate of Medical Pharmaceutical Sciences University of Indonesia.
More Abrijanto express, not just ginger, all herbal ingredients should also not brewed boiling water. "All active compounds contain herbal ingredients that the average damaged by heat, such as tannins in tea," he said.
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