Obesity is a growing global public health issue characterized by excessive fat accumulation that increases the risk of numerous chronic diseases. This complex condition arises from a combination of genetic, behavioral, environmental, and microbial factors. Among these, the gut microbiota has gained significant attention for its role in regulating energy metabolism, appetite, and fat storage.
A systematic review published in the Journal of Health, Population, and Nutrition collected evidence from nine studies that examined the effects of ginger on gut microbiota composition in the context of obesity. Despite variations in study design, ginger dosage, and administration forms—including powder, extracts, and capsules—the collective findings highlight ginger’s beneficial effects on obesity-related outcomes, largely mediated through changes in gut microbiota.
A key observation across the studies was ginger’s ability to modify the balance between major bacterial phyla in the gut. Specifically, ginger supplementation tended to reduce the Firmicutes/Bacteroidetes ratio, a microbial signature commonly associated with obesity. At the same time, it increased the abundance of beneficial bacterial genera such as Lactobacillus, Bifidobacterium, and Akkermansia muciniphila. These bacteria are known to enhance gut barrier integrity, reduce systemic inflammation, and improve insulin sensitivity—critical factors in obesity prevention.
In animal models fed a high-fat diet, ginger supplementation consistently resulted in significant decreases in body weight, visceral fat, and lipid levels, including triglycerides and low-density lipoprotein (LDL) cholesterol. Furthermore, inflammatory markers like tumor necrosis factor-alpha (TNF-α) and interleukin-6 (IL-6) were reduced, indicating ginger’s anti-inflammatory potential. The sole human clinical trial included in the review investigated ginger root powder supplementation in healthy adults over 14 days. The results demonstrated an increase in Actinobacteria phylum abundance and shifts in specific genera such as Parabacteroides and Bacillus. Participants also reported improvements in dyspeptic symptoms.
Bioactive compounds in ginger, notably gingerols and shogaols, contribute antioxidant and anti-inflammatory effects while exerting selective antimicrobial actions that reshape the gut microbial ecosystem favorably. For instance, these compounds inhibit pathogenic and lipopolysaccharide (LPS)-producing bacteria, thereby lowering systemic endotoxin levels and chronic inflammation. Additionally, ginger promotes the growth of SCFA-producing bacteria, which are vital for maintaining energy homeostasis and gut health.
The authors emphasize the importance of future research to address these gaps. They recommend conducting well-designed, randomized controlled trials in diverse populations to confirm ginger’s effectiveness in obesity prevention. Standardizing dosing regimens and intervention durations will facilitate clearer assessments of ginger’s role in modulating the gut microbiota and metabolic health.