Gingerol

This molecule was part of our Gingerol, Shogaol, and Zingerone set
November 21, 2011
Figure 1: Gingerol
Figure 2: Shogaol
Figure 3: Zingerone

Gingerol (correctly, [6]-gingerol) is the predominant phenol and most important of the pungent constituents in ginger oil. It was isolated by J. C. Thresh in 1879 from the rhizome of the ginger plant (Zingiber officinale). It and its dehydrated analogue [6]-shogaol are the primary ginger-derived bioactive compounds. Shogaol and the fragmented molecule zingerone are produced when fresh ginger is heated or cooked. A recently synthesized azagingerol analogue increases metabolism in mice and may reduce the risk of obesity-associated diseases.

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.

Chemical Abstract Service - a division of ACS

Learn more about this molecule from CAS, the most authoritative and comprehensive source for chemical information.

Molecule of the Week needs your suggestions!

If your favorite molecule is not in our archive, please send an email to motw@acs.org. The molecule can be notable for its current or historical importance or for any quirky reason. Thank you!

Stay Ahead of the Chemistry Curve

Learn how ACS can help you stay ahead in the world of chemistry.

Find Out More