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To evaluate the efficacy of a new food-grade lecithin formulation of standardized extracts of Zingiber officinale and Acmella oleracea  on pain and inflammation.

journal of pain research

&lt;p&gt;The Use of a New Food-Grade Lecithin Formulation of Highly Standardized Ginger (&lt;em&gt;Zingiber officinale&lt;/em&gt;) and &lt;em&gt;Acmella oleracea&lt;/em&gt; Extracts for the Treatment of Pain and Inflammation in a Group of Subjects with Moderate Knee Osteoarthritis&lt;/p&gt;