Virginia State University College of Agriculture is Studying the Benefits of Ginger and Turmeric

In Petersburg, Virginia, Researchers at the Virginia State University (VSU) College of Agriculture are getting to the root of how ginger and turmeric can support our well-being. Through the “Food Is Medicine” program, an initiative launched in 2023, the Agriculture Research Station and Cooperative Extension teams have been analyzing how these spices have medicinal benefits.

“The program’s mission is to improve health and wellness, reduce health disparities, and offer local farmers a viable, high-value crop with considerable market potential,” says Robert Corley III, Ph.D., dean of VSU’s College of Agriculture and director of land grant programs.

“Most of the ginger we see in grocery stores is coming from outside the U.S.,” explains Janine Woods, Ph.D., VSU associate Extension administrator. “Cooperative Extension has been working to increase the number of ginger and turmeric producers in the U.S.”

Food is Medicine

At the College of Agriculture’s Randolph Farm, ginger and turmeric are grown both in the field and in pots inside high tunnels, where researchers are trying to determine their potency and growth potential. Once harvested, ag research scientists in the food science program then examine them to see how their antioxidants react in the human body.

In 2019, a research team led by Rafat Siddiqui, Ph.D., professor of food and nutrition science and interim associate director of VSU’s Agricultural Research Station, found that immature ginger contains about twice as many polyphenols and has two to three times more antioxidant activity than mature ginger that’s commonly sold in grocery stores.

These compounds are known for their anti-inflammatory, anti-obesity, anti-cancer and cardiovascular benefits, making baby ginger an attractive candidate for further exploration in nutrition science.

Testing has also involved other researchers and developers. Leah Hamilton, Ph.D., VSU assistant research professor of food sensory and flavor science, has been working on the flavor profiles for potential products created from ginger and turmeric.

VSU Students Making a Difference

Theresa J. Nartea, Ph.D., VSU Extension business and marketing specialist, directs a student-led farmers market where students have learned how to make ginger teas and scrubs. They are now giving on-campus workshops to teach fellow VSU students how to create these items.

The next steps for “Food Is Medicine” involve many projects. By combining research, community outreach and support for local agriculture, the program is poised to make an impactful difference in how food can support health, especially for vulnerable populations.

Among other goals, Woods says, “We want people to see that there really is a connection between food and preventative health care.”

For more information about VSU’s College of Agriculture, visit vsu.edu.