Gingerol
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| Gingerol | |
|---|---|
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| Chemical name | (S)-5-hydroxy-1-(4-hydroxy-3- methoxyphenyl)-3-decanone |
| Chemical formula | C17H26O4 |
| Molecular mass | 294.38 g/mol |
| CAS number | [23513-14-6] |
| Density | ? g/cm3 |
| Melting point | 30-32 °C |
| Boiling point | ? °C |
| SMILES | O=C(C[C@@H](O)CCCCC) CCC1=CC=C(O)C(OC)=C1 |
| Disclaimer and references | |
Gingerol, or sometimes [6]-gingerol, is the active constituent of fresh ginger. Chemically, gingerol is a relative of capsaicin, the compound that gives chile peppers their spiciness. It is normally found as a pungent yellow oil, but also can form a low-melting crystalline solid.
Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy-sweet aroma.
Gingerol may reduce nausea caused by motion sickness or pregnancy[1] and may also relieve migraine.[2]
[edit] References
- ^ Ernst, E.; and M. H. Pittler (2000). "Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials" (PDF). British Journal of Anaesthesia 84 (3): 367–371. Retrieved on 2006-09-06.
- ^ Mustafa, T.; and K. C. Srivastava (1990). "Ginger (Zingiber officinale) in Migraine Headache". Journal of Ethnopharmacology 29: 267–273.
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