{"product_id":"lacto-fermented-ginger-lemon-pickle-250g-no-oil-no-vinegar","title":"Lacto-Fermented Ginger Lemon Pickle 250g – No Oil, No Vinegar","description":"\u003cdiv class=\"dpp-desc\"\u003e\n\u003cstyle\u003e\n.dpp-desc{font-family:inherit;color:#2c2c2c;line-height:1.75;max-width:860px}\n.dpp-desc h2{font-size:1.3em;color:#4a2800;margin:28px 0 10px;border-bottom:2px solid #d4860a;padding-bottom:6px}\n.dpp-desc h3{font-size:1.05em;color:#5a3500;margin:16px 0 8px}\n.dpp-desc .tile-row{display:flex;gap:16px;flex-wrap:wrap;margin:24px 0}\n.dpp-desc .tile{flex:1;min-width:240px;background:#FFF8EE;border-radius:12px;padding:20px;border:1px solid #d4860a}\n.dpp-desc table{width:100%;border-collapse:collapse;margin:12px 0;font-size:0.91em}\n.dpp-desc table th,.dpp-desc table td{border:1px solid #ddd;padding:8px 10px;text-align:left;vertical-align:top}\n.dpp-desc table th{background:#FFF8EE;font-weight:600;color:#4a2800}\n.dpp-desc table tr:nth-child(even) td{background:#fffaf2}\n.dpp-desc ul,.dpp-desc ol{margin:10px 0 10px 20px}\n.dpp-desc ul li,.dpp-desc ol li{margin:6px 0}\n.dpp-desc details{background:#FFF8EE;border-radius:8px;padding:14px 18px;margin:10px 0;border:1px solid #d4860a}\n.dpp-desc summary{font-weight:600;cursor:pointer;color:#4a2800;font-size:0.96em;list-style:none}\n.dpp-desc summary::-webkit-details-marker{display:none}\n.dpp-desc summary::before{content:\"+ \";color:#d4860a}\n.dpp-desc details[open] summary::before{content:\"\\2212 \";color:#d4860a}\n.dpp-desc details p,.dpp-desc details ul{margin-top:10px;font-size:0.94em}\n.dpp-desc .ref-list{font-size:0.83em;color:#555;margin-top:8px;padding-left:18px}\n.dpp-desc .ref-list li{margin:5px 0}\n.dpp-desc .badge{display:inline-block;background:#4a2800;color:#fff;padding:3px 10px;border-radius:20px;font-size:0.78em;margin:2px 2px 2px 0}\n.dpp-desc .hl-box{background:#FFF4DC;border-left:4px solid #d4860a;padding:14px 18px;margin:16px 0;border-radius:0 8px 8px 0;font-size:0.95em}\n.dpp-desc .benefit-row{display:flex;gap:12px;flex-wrap:wrap;margin:12px 0}\n.dpp-desc .benefit-card{background:#fff;border:1px solid #d4860a;border-radius:8px;padding:10px 14px;flex:1;min-width:130px;text-align:center;font-size:0.88em}\n.dpp-desc .benefit-card strong{display:block;color:#4a2800;margin-bottom:4px}\n\u003c\/style\u003e\n\n\u003cp\u003e\u003cstrong\u003eDhatu Organics Lacto-Fermented Ginger Lemon Pickle\u003c\/strong\u003e is a traditional Indian pickle made without oil, without vinegar, and without any preservatives. Fresh ginger and whole lemons are salt-brined and left to ferment naturally — allowing indigenous \u003cem\u003eLactobacillus\u003c\/em\u003e cultures to develop, acidify the brine, and produce live probiotic cultures. The result is a fiery, tangy condiment that has been a cornerstone of Ayurvedic digestive support for centuries. A spoonful before a meal is one of the oldest gut-health rituals in South Asian cooking.\u003c\/p\u003e\n\n\u003cdiv class=\"hl-box\"\u003e\n\u003cstrong\u003eWhat Makes This Different:\u003c\/strong\u003e Most commercial pickles are made with oil and synthetic vinegar (acetic acid) to simulate fermentation flavour — but without any live cultures. Dhatu's Ginger Lemon Pickle is true lacto-fermentation: salt + time + naturally occurring bacteria. The brine is alive. The result is a probiotic-rich, oil-free pickle with measurable \u003cem\u003eLactobacillus plantarum\u003c\/em\u003e and \u003cem\u003eL. fermentum\u003c\/em\u003e populations and a naturally acidic pH below 4.0.\n\u003c\/div\u003e\n\n\u003cdiv class=\"tile-row\"\u003e\n  \u003cdiv class=\"tile\"\u003e\n    \u003ch3\u003e🌿 Ingredients\u003c\/h3\u003e\n    \u003cul style=\"padding-left:16px;margin:0\"\u003e\n      \u003cli\u003eFresh Ginger (\u003cem\u003eZingiber officinale\u003c\/em\u003e)\u003c\/li\u003e\n      \u003cli\u003eWhole Lemon (\u003cem\u003eCitrus limon\u003c\/em\u003e)\u003c\/li\u003e\n      \u003cli\u003eSea Salt (non-iodised)\u003c\/li\u003e\n      \u003cli\u003eOrganic Turmeric Powder (\u003cem\u003eCurcuma longa\u003c\/em\u003e)\u003c\/li\u003e\n      \u003cli\u003eGreen Chilli (\u003cem\u003eCapsicum annuum\u003c\/em\u003e)\u003c\/li\u003e\n      \u003cli\u003eFenugreek Seeds (\u003cem\u003eTrigonella foenum-graecum\u003c\/em\u003e)\u003c\/li\u003e\n    \u003c\/ul\u003e\n    \u003cp style=\"font-size:0.86em;color:#777;margin-top:10px\"\u003eNo oil · No vinegar · No preservatives · No artificial colour\u003c\/p\u003e\n    \u003cdiv style=\"margin-top:12px\"\u003e\n      \u003cspan class=\"badge\"\u003eLacto-Fermented\u003c\/span\u003e\n      \u003cspan class=\"badge\"\u003eOil-Free\u003c\/span\u003e\n      \u003cspan class=\"badge\"\u003eProbiotic-Rich\u003c\/span\u003e\n      \u003cspan class=\"badge\"\u003eVegan\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"tile\"\u003e\n    \u003ch3\u003e📊 Nutrition Facts\u003c\/h3\u003e\n    \u003cp style=\"font-size:0.83em;color:#666;margin-bottom:6px\"\u003ePer 100g · Per 20g serving (1 heaped tbsp)\u003c\/p\u003e\n    \u003ctable\u003e\n      \u003ctr\u003e\n\u003cth\u003eNutrient\u003c\/th\u003e\n\u003cth\u003ePer 100g\u003c\/th\u003e\n\u003cth\u003ePer 20g\u003c\/th\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eEnergy\u003c\/td\u003e\n\u003ctd\u003e60 kcal\u003c\/td\u003e\n\u003ctd\u003e12 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProtein\u003c\/td\u003e\n\u003ctd\u003e1.4 g\u003c\/td\u003e\n\u003ctd\u003e0.28 g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e13.0 g\u003c\/td\u003e\n\u003ctd\u003e2.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003e— of which Sugars\u003c\/td\u003e\n\u003ctd\u003e2.5 g\u003c\/td\u003e\n\u003ctd\u003e0.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eTotal Fat\u003c\/td\u003e\n\u003ctd\u003e0.5 g\u003c\/td\u003e\n\u003ctd\u003e0.10 g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eDietary Fibre\u003c\/td\u003e\n\u003ctd\u003e3.5 g\u003c\/td\u003e\n\u003ctd\u003e0.7 g\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSodium\u003c\/td\u003e\n\u003ctd\u003e2,375 mg\u003c\/td\u003e\n\u003ctd\u003e475 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eVitamin C\u003c\/td\u003e\n\u003ctd\u003e40 mg\u003c\/td\u003e\n\u003ctd\u003e8 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eLive Cultures\u003c\/td\u003e\n\u003ctd colspan=\"2\"\u003e10⁷–10⁹ CFU\/g (L. plantarum, L. fermentum)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/table\u003e\n    \u003cp style=\"font-size:0.78em;color:#999\"\u003eValues approximate. Sodium is inherent to lacto-fermentation — use as a condiment (1–2 tbsp\/serving). Probiotic counts at time of packing.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eThe Science of Lacto-Fermentation\u003c\/h2\u003e\n\u003cp\u003eLacto-fermentation is one of the oldest food preservation techniques in human history — predating refrigeration by millennia. When vegetables and fruits are submerged in a salt brine, the salt suppresses pathogenic bacteria while allowing salt-tolerant \u003cem\u003eLactobacillus\u003c\/em\u003e species to flourish. These bacteria consume the natural sugars in the vegetables and produce lactic acid, which acidifies the brine and creates a self-preserving, probiotic-rich environment.\u003c\/p\u003e\n\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eOrganism\u003c\/th\u003e\n\u003cth\u003eRole in Fermentation\u003c\/th\u003e\n\u003cth\u003eDocumented Benefit\u003c\/th\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eLactobacillus plantarum\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003ePrimary acidifier; produces bacteriocins (natural antimicrobials)\u003c\/td\u003e\n\u003ctd\u003eGut barrier integrity, anti-inflammatory signalling\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eLactobacillus fermentum\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eSecondary fermenter; antioxidant enzyme production\u003c\/td\u003e\n\u003ctd\u003eOxidative stress reduction, cholesterol modulation\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e\u003cem\u003eLactobacillus brevis\u003c\/em\u003e\u003c\/td\u003e\n\u003ctd\u003eContributes to flavour complexity; GABA production\u003c\/td\u003e\n\u003ctd\u003eCalming effect, potential blood pressure support\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cdiv class=\"benefit-row\"\u003e\n  \u003cdiv class=\"benefit-card\"\u003e\n\u003cstrong\u003eGinger\u003c\/strong\u003e6-Gingerol — anti-nausea, motility, anti-inflammatory\u003c\/div\u003e\n  \u003cdiv class=\"benefit-card\"\u003e\n\u003cstrong\u003eLemon\u003c\/strong\u003eHesperidin, Limonene — antioxidant, liver support\u003c\/div\u003e\n  \u003cdiv class=\"benefit-card\"\u003e\n\u003cstrong\u003eTurmeric\u003c\/strong\u003eCurcumin — anti-inflammatory, antimicrobial\u003c\/div\u003e\n  \u003cdiv class=\"benefit-card\"\u003e\n\u003cstrong\u003eFenugreek\u003c\/strong\u003eSaponins — blood sugar modulation, digestion\u003c\/div\u003e\n  \u003cdiv class=\"benefit-card\"\u003e\n\u003cstrong\u003eGreen Chilli\u003c\/strong\u003eCapsaicin — thermogenic, circulatory stimulant\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eKey Benefits\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eProbiotic Support for Gut Health:\u003c\/strong\u003e Each tablespoon delivers 10⁷–10⁹ colony-forming units of live \u003cem\u003eLactobacillus\u003c\/em\u003e species. A 2021 Stanford study found fermented food consumption significantly increases microbiome diversity and reduces inflammatory cytokines — superior to high-fibre diets alone for gut immune modulation.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDigestive Enzyme Stimulation:\u003c\/strong\u003e Ginger (6-gingerol) accelerates gastric emptying and stimulates bile secretion. Fenugreek seeds contain soluble fibre (galactomannan) that slows carbohydrate digestion and supports healthy post-meal glucose response. Taken before meals, this pickle is a classic Ayurvedic digestive primer.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAntioxidant-Rich Brine:\u003c\/strong\u003e Lemon provides hesperidin and eriocitrin, which improve endothelial function and reduce oxidative LDL modification. Limonene (from lemon rind) has demonstrated hepatoprotective and anti-inflammatory activity in preclinical studies.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAnti-Nausea and Motion Sickness:\u003c\/strong\u003e Ginger's 6-gingerol and 6-shogaol are among the most well-studied natural anti-emetics. A meta-analysis of 12 RCTs confirmed ginger's effectiveness for nausea reduction in pregnancy, chemotherapy, and post-operative settings.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOil-Free, Low-Calorie Condiment:\u003c\/strong\u003e At only 12 kcal per tablespoon with 0.1g fat, this pickle adds intense flavour and genuine functional benefit without the caloric load of oil-based pickles.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eNatural Vitamin C Source:\u003c\/strong\u003e Each serving provides approximately 8mg of Vitamin C from lemon — contributing to immune support, iron absorption, and collagen synthesis.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eResearch Summary\u003c\/h2\u003e\n\u003ctable\u003e\n  \u003ctr\u003e\n\u003cth\u003eCompound \/ Process\u003c\/th\u003e\n\u003cth\u003eSource\u003c\/th\u003e\n\u003cth\u003eEvidence Level\u003c\/th\u003e\n\u003cth\u003eObserved Effect\u003c\/th\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eLacto-fermentation (L. plantarum)\u003c\/td\u003e\n\u003ctd\u003eBrine\u003c\/td\u003e\n\u003ctd\u003eMultiple RCTs\u003c\/td\u003e\n\u003ctd\u003eGut microbiome diversity ↑, IL-6 ↓\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003e6-Gingerol \/ 6-Shogaol\u003c\/td\u003e\n\u003ctd\u003eGinger\u003c\/td\u003e\n\u003ctd\u003eMeta-analysis (12 RCTs)\u003c\/td\u003e\n\u003ctd\u003eNausea ↓, gastric motility ↑\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eHesperidin \/ Eriocitrin\u003c\/td\u003e\n\u003ctd\u003eLemon\u003c\/td\u003e\n\u003ctd\u003eRCT, human\u003c\/td\u003e\n\u003ctd\u003eEndothelial function ↑, blood pressure ↓\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eCurcumin\u003c\/td\u003e\n\u003ctd\u003eTurmeric\u003c\/td\u003e\n\u003ctd\u003e100+ clinical trials\u003c\/td\u003e\n\u003ctd\u003eInflammatory cytokines ↓, NF-κB ↓\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eGalactomannan\u003c\/td\u003e\n\u003ctd\u003eFenugreek\u003c\/td\u003e\n\u003ctd\u003eMeta-analysis\u003c\/td\u003e\n\u003ctd\u003eFasting glucose ↓, insulin resistance ↓\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch2\u003eServing Suggestions\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBefore Meals (Digestive Primer):\u003c\/strong\u003e Eat ½–1 tsp alongside your first bite of food — the acids and gingerols signal the stomach to begin producing digestive enzymes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWith Dal and Rice:\u003c\/strong\u003e A staple Indian pairing. The tangy, spiced brine cuts through richness and adds depth to simple meals.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eAs a Salad Dressing Base:\u003c\/strong\u003e Dilute 1 tbsp with olive oil, black pepper, and a drizzle of honey for a probiotic salad dressing.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eWith Idli, Dosa, or Uttapam:\u003c\/strong\u003e Pairs perfectly with South Indian breakfast dishes in place of chutneys.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCharcuterie and Cheese Boards:\u003c\/strong\u003e The zingy, fermented flavour pairs beautifully with mild cheeses and crackers.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eYoghurt Dip:\u003c\/strong\u003e Stir 1 tsp into plain yoghurt for a quick fermented raita substitute.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eHow is this different from oil-based pickle?\u003c\/summary\u003e\n\u003cp\u003eTraditional oil-based pickles are preserved through a combination of oil, salt, and often synthetic vinegar. They are calorie-dense and typically contain no live cultures. Dhatu's lacto-fermented pickle uses only salt and time — the brine becomes naturally acidic through microbial activity, and the pickle contains live \u003cem\u003eLactobacillus\u003c\/em\u003e cultures absent from oil-based products.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eDoes it need to be refrigerated?\u003c\/summary\u003e\n\u003cp\u003eOnce opened, refrigerate and consume within 4–6 weeks for best flavour and probiotic potency. The naturally acidic brine (pH \u0026lt;4.0) makes it shelf-stable unopened, but refrigeration after opening preserves the live cultures and slows further fermentation.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eIs the sourness from vinegar?\u003c\/summary\u003e\n\u003cp\u003eNo. This pickle contains no vinegar of any kind. The sourness is entirely from lactic acid produced by \u003cem\u003eLactobacillus\u003c\/em\u003e bacteria during fermentation — the same process used to make kimchi, sauerkraut, and traditional Indian achars.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eIs it suitable for people with diabetes?\u003c\/summary\u003e\n\u003cp\u003eYes, with awareness of sodium. The pickle is very low in sugar (0.5g per serving) and contains fenugreek seeds, which have documented blood sugar–moderating effects. The sodium content (475mg per tablespoon) means those on sodium-restricted diets should use it sparingly. Consult your physician if you have a specific medical condition.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eCan I eat this during pregnancy?\u003c\/summary\u003e\n\u003cp\u003eGinger-based foods are among the most studied natural remedies for pregnancy nausea, and traditional pickle in small amounts is generally considered safe. However, the high sodium content means portion moderation is important. Consult your healthcare provider before consuming lacto-fermented products regularly if you are immunocompromised or have specific dietary restrictions.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003cdetails\u003e\n\u003csummary\u003eWhy is the colour not bright yellow?\u003c\/summary\u003e\n\u003cp\u003eThe natural colour of this pickle comes from turmeric and the oxidation of ginger during fermentation — it will appear amber to golden-brown, not neon yellow. No artificial colour is added. Over time, the pickle may deepen in colour as fermentation continues — this is normal and desirable.\u003c\/p\u003e\n\u003c\/details\u003e\n\n\u003ch2\u003eExplore More from Dhatu Organics\u003c\/h2\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/lacto-fermented-lemon-pickle-250g-no-oil-no-vinegar\"\u003eLacto-Fermented Lemon Pickle\u003c\/a\u003e — whole lemon, salt, spices — intensely sour and probiotic-rich\u003c\/li\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/lacto-fermented-mixed-vegetable-pickle-250g-no-oil-no-vinegar\"\u003eMixed Vegetable Pickle\u003c\/a\u003e — carrot, cauliflower, green beans — lighter and crunchy\u003c\/li\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/oil-free-mango-pickle-250g\"\u003eOil-Free Mango Pickle\u003c\/a\u003e — raw mango, spices — tangy and fruity\u003c\/li\u003e\n  \u003cli\u003e\n\u003ca href=\"\/products\/turmeric-latte-mix\"\u003eTurmeric Latte Mix\u003c\/a\u003e — harness the anti-inflammatory power of ginger and turmeric in a warming daily drink\u003c\/li\u003e\n  \u003cli\u003e\u003ca href=\"\/collections\/health-supplements\"\u003eAll Health Supplements\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eScientific References\u003c\/strong\u003e\u003c\/p\u003e\n\u003col class=\"ref-list\"\u003e\n  \u003cli\u003eTamang JP, et al. Functional properties of microorganisms in fermented foods. \u003cem\u003eFront Microbiol.\u003c\/em\u003e 2016;7:578. \u003ca href=\"https:\/\/doi.org\/10.3389\/fmicb.2016.00578\" target=\"_blank\"\u003edoi:10.3389\/fmicb.2016.00578\u003c\/a\u003e\n\u003c\/li\u003e\n  \u003cli\u003eMarco ML, et al. Health benefits of fermented foods: microbiota and beyond. \u003cem\u003eCurr Opin Biotechnol.\u003c\/em\u003e 2017;44:94–102. \u003ca href=\"https:\/\/doi.org\/10.1016\/j.copbio.2016.11.010\" target=\"_blank\"\u003edoi:10.1016\/j.copbio.2016.11.010\u003c\/a\u003e\n\u003c\/li\u003e\n  \u003cli\u003eWastyk HC, et al. Gut-microbiota-targeted diets modulate human immune status. \u003cem\u003eCell.\u003c\/em\u003e 2021;184(16):4137–4153. \u003ca href=\"https:\/\/doi.org\/10.1016\/j.cell.2021.06.019\" target=\"_blank\"\u003edoi:10.1016\/j.cell.2021.06.019\u003c\/a\u003e\n\u003c\/li\u003e\n  \u003cli\u003eHaniadka R, et al. A review of the gastroprotective effects of ginger. \u003cem\u003eFood Funct.\u003c\/em\u003e 2013;4(6):845–55. \u003ca href=\"https:\/\/doi.org\/10.1039\/c3fo30337c\" target=\"_blank\"\u003edoi:10.1039\/c3fo30337c\u003c\/a\u003e\n\u003c\/li\u003e\n  \u003cli\u003eRizza S, et al. Citrus polyphenol hesperidin stimulates production of nitric oxide in endothelial cells. \u003cem\u003eJ Nutr.\u003c\/em\u003e 2011;141(10):1764–8. \u003ca href=\"https:\/\/doi.org\/10.3945\/jn.111.141804\" target=\"_blank\"\u003edoi:10.3945\/jn.111.141804\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e","brand":"Dhatu Organics","offers":[{"title":"Default Title","offer_id":46678292496542,"sku":null,"price":250.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0766\/5421\/5326\/files\/Ginger-lemon-pickle-1-1.jpg?v=1775487359","url":"https:\/\/www.dhatuorganics.com\/products\/lacto-fermented-ginger-lemon-pickle-250g-no-oil-no-vinegar","provider":"Dhatu Organics","version":"1.0","type":"link"}