Feverfew and Ginger – Active Ingredients in GelStat Migraine
Feverfew and Ginger act as an anti-inflammatory by blocking the chemicals in the body that cause inflammation
Feverfew – Tanacet umParthenium
Feverfew has a long history of use for various conditions, including migraines. Its utility in preventing migraines (also known as ‘prophylactic’ therapy – for daily use as a means of preventing migraine headaches) has been demonstrated in several double-blind studies, wherein some users experienced a 20% decline in migraine frequency and/or severity.
It is believed that migraines are caused by a neurological chain of events that are triggered by a wide variety of environmental and biological stimuli. Platelets, colorless bodies in the blood associated with clotting, over-aggregate prior to the start of a migraine and subsequently release serotonin, which causes blood vessels to enlarge. These enlarged blood vessels stretch the nerves around them, causing the nerves to release chemicals that cause increased arterial inflammation. Feverfew’s role seems to be an “anti-aggregator” of platelets, which blocks the release of serotonin and thereby mitigates the arterial inflammation. As such, when Feverfew is ingested, blood vessels normalize and inflammation is reduced, which mitigates the migraine conditions.
Ginger – ZingiberOfficinale
Ginger has also been shown to be anti-inflammatory, specifically suppressing the expression of several mediators felt crucial in migraine pathogenesis. It is believed that Ginger, like Feverfew, blocks the chemicals in the body that cause inflammation in the blood vessels by reducing over-aggregation. For this reason, it is also helpful to reduce the chances of having a heart attack or a stroke. Ginger is also known to reduce nausea, a symptom frequently associated with migraine. In fact, some doctors believe that taking ginger helps patients going through chemotherapy to reduce their severe nausea symptoms caused by the powerful cancer-fighting chemical cocktails.
Taken together, feverfew and ginger may act synergistically in the reduction of pain and inflammation and also decrease the nausea symptoms that are present with many migraine sufferers. Feverfew and ginger are the “one-two” knock-out punch that migraine sufferers have been looking for, and it’s all natural!
The History of Feverfew and Ginger
History of Feverfew
Feverfew, or Tanacetumparthenium is from the daisy family. Feverfew has been around for centuries. In fact, references to Feverfew have been found in ancient Greek writings of physicians. The word Feverfew is an adapted version of the Latin word, febrifugia, which translates as “fever reducer.” This herb has been referred to by many different names in English over the years, including but not limited to midsummer daisy, wild chamomile, Feather-fully, Vetter-voo, and Flirtwort, which indicates that it has been widely known about and used by people all over the world. By the mid 17th century, it was already recognized as a treatment for “head pains”. Feverfew was thought useful for curing a wide array of common illnesses including depression, vertigo, kidney stones and constipation, although inflammatory ailments, headaches, and nervous disorders were the primary treatment categories. Feverfew gained popularity in Italy, both as a cure for different ailments as well as a flavor-giving ingredient in food that adds an aromatic bitter taste. Over the years, although Feverfew has never achieved critical acceptance by the medical community, it has always been popular as a natural remedy with the common layperson.
History of Ginger
The name Ginger is derived from the Middle English word gingivere. In ancient India, it was known by the Sanskrit word srngaveram meaning “horn root” while the ancient Greeks called it zingiberis. Ginger was well known and used by the Romans and Greeks as both a food and an herbal remedy. For many centuries, the Chinese and the Indians have considered ginger to be a tonic root for curing many different ailments, including diarrhea, colds, indigestion, joint pains, and swelling. It has been most commonly associated with treating gastrointestinal-related illness, such as nausea, vomiting, abdominal bloating, colitis and heartburn. It is believed to be the most cultivated spice in the world because of its cooking and heath attributes. Although it is considered to be an alternative to traditional medicine in the U.S., in many places around the globe, including China, India, parts of Africa and Europe, it is much more widely acceptable as a medicinal remedy.