Molecule of the Week
September 25, 2006
Zingerone gives ginger a "hot" taste. It's also an antioxidant, although it only weakly inhibits peroxidation of phospholipid liposomes in the presence of Fe(III) and ascorbate. Zingerone's vanillin foundation and hydrocarbon tail make it a chemical relative of eugenol and capsaicin.
- Get more information on this molecule from CAS (Chemical Abstracts Service)