|Jmol 3D model||Interactive image|
|Molar mass||194.22 g/mol|
|Melting point||40 to 41 °C (104 to 106 °F; 313 to 314 K)|
|Boiling point||187 to 188 °C (369 to 370 °F; 460 to 461 K) at 14 mmHg|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
Zingerone, also called vanillylacetone, is a key component of the pungency of ginger, but imparts the "sweet" flavor of cooked ginger. Zingerone is a crystalline solid that is sparingly soluble in water, but soluble in ether.
Fresh ginger does not contain zingerone; cooking the ginger transforms gingerol via reverse aldol reaction, which is present, into zingerone through a retro-aldol reaction (reversal of aldol addition).
Ginger compounds have been shown to be active against enterotoxigenic Escherichia coli heat-labile enterotoxin-induced diarrhea. This type of diarrhea is the leading cause of infant death in developing countries. Zingerone is likely the active constituent responsible for the antidiarrheal efficacy of ginger.
- Monge, P; Scheline, R; Solheim, E (1976). "The metabolism of zingerone, a pungent principle of ginger". Xenobiotica 6 (7): 411–23. doi:10.3109/00498257609151654. PMID 997589.
- Steffen Arctander, Perfume and Flavor Materials of Natural Origin, pg. 280
- Chen, Jaw-Chyun; Li-Jiau Huang; Shih-Lu Wu; Sheng-Chu Kuo; Tin-Yun Ho; Chien-Yun Hsiang (2007). "Ginger and Its Bioactive Component Inhibit Enterotoxigenic Escherichia coli Heat-Labile Enterotoxin-Induced Diarrhea in Mice". Journal of Agricultural and Food Chemistry 55 (21): 8390–7. doi:10.1021/jf071460f. PMID 17880155.
- Pulbutr P. et al. Lipolytic Effects of zingerone in adipocytes isolated from normal diet-fed rats and high fat diet-fed rats. International Journal of Pharmacology. Jul 2011; 7(5):29-34