Gingerol

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Gingerol
Gingerol
Names
IUPAC names
(S)-5-hydroxy-1-(4-hydroxy-3-
methoxyphenyl)-3-decanone
Identifiers
3D model (JSmol)
ECHA InfoCard 100.131.126
Properties
C17H26O4
Molar mass 294.38 g/mol
Density ? g/cm3
Melting point 30-32 °C
Boiling point °C
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox 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].

References

  1. ^ Ernst, E. (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. Retrieved 2006-09-06. Unknown parameter |day= ignored (help); Unknown parameter |month= ignored (help); Unknown parameter |coauthors= ignored (|author= suggested) (help)
  2. ^ Mustafa, T. (1990). "Ginger (Zingiber officinale) in Migraine Headache". Journal of Ethnopharmacology. 29: 267–273. doi:10.1016/0378-8741(90)90037-T. Unknown parameter |coauthors= ignored (|author= suggested) (help) 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. 584: 87. doi:10.1016/j.ejphar.2008.01.031. PMID 18295202.CS1 maint: multiple names: authors list (link)