Gingerol

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Gingerol
IUPAC name	(S)-5-hydroxy-1-(4-hydroxy-3- methoxyphenyl)-3-decanone
Identifiers
CAS number	[23513-14-6]
SMILES	O=C(C[C@@H](O)CCCCC) CCC1=CC=C(O)C(OC)=C1
Properties
Molecular formula	C17H26O4
Molar mass	294.38 g/mol
Density	? g/cm3
Melting point	30-32 °C
Boiling point	°C
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) Infobox 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]

[6]-Gingerol has been used to induce a suspended animation-like hypothermic state in rats ^[3].

[edit] References

1. ^ 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. PMID 10793599. 
2. ^ Mustafa, T.; and K. C. Srivastava (1990). "Ginger (Zingiber officinale) in Migraine Headache". Journal of Ethnopharmacology 29: 267–273. doi:10.1016/0378-8741(90)90037-T.  PMID 2214812
3. ^ Ueki S, Miyoshi M, Shido O, Hasegawa J, Watanabe T (2008). "Systemic administration of [6]-gingerol, a pungent constituent of ginger, induces hypothermia in rats via an inhibitory effect on metabolic rate". EUROPEAN JOURNAL OF PHARMACOLOGY. doi:10.1016/j.ejphar.2008.01.031. PMID 18295202.