Gingerol
Gingerol
Gingerol (pronounced: jin-jer-ol) is the active constituent of fresh ginger. Chemically, gingerol is a relative of capsaicin and piperine, the compounds which give chilli peppers and black pepper their respective spiciness.
Etymology
The term "Gingerol" is derived from its source, "Ginger", and "-ol" from its chemical structure, an alcohol. The word "Ginger" comes from the Middle English gingivere, which originated from the Latin zingiberis.
Chemical Structure and Properties
Gingerol is a phenolic compound with a chemical formula of C17H26O4. It is known for its anti-inflammatory and antioxidant properties. It is also believed to have anti-cancer properties, although more research is needed in this area.
Related Compounds
Gingerol is related to several other compounds found in ginger, including shogaol and paradol, which are produced when ginger is dried or cooked. These compounds have similar properties to gingerol and are also being studied for their potential health benefits.
Medical Uses
Gingerol is often used in traditional medicine for its potential health benefits. It is believed to help with nausea and vomiting, particularly in the context of pregnancy and chemotherapy. It may also have anti-inflammatory effects, which could be beneficial for conditions like arthritis. Some research also suggests that gingerol could have anti-cancer properties, although more research is needed in this area.
See Also
External links
- Medical encyclopedia article on Gingerol
- Wikipedia's article - Gingerol
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