Gingerol chem draw
Ginger is promoted to relieve and prevent nausea caused by motion sickness, morning sickness, and other etiologies.
![gingerol chem draw gingerol chem draw](https://html.scirp.org/file/1-2640096x6.png)
Ginger is commercially available in the United States as dried powdered root, capsules, tea, oral solution, and also as a spice. The root of the ginger plant, Zingiber officinale, contains a mixture of volatile oils that include zingerone, shogaols, and gingerols. The monoterpene phellandrene ( 7) as well as curcumene ( 13) have also been reported in ginger.Īmitava Dasgupta, in Translational Inflammation, 2019 Ginger These compounds are responsible for the warm pungent sensation in the mouth and are also reported to account for many of the pharmacological effects of the plant ( Baliga et al., 2013). Compound 1 is produced from gingerols ( 2) during drying or cooking processes ( McGee, 2004). The nonvolatile phenylpropanoid-derived compounds, particularly gingerols, shogaols ( 5), paradols ( 12), and zingerone ( 1) are responsible of the pungent taste of ginger ( Baliga et al., 2013). Other important constituents present in the volatile oil are the mono and sesquiterpenes, camphene, β-sesquiphellandrene ( 4), β-bisabolene ( 6), α-farmesene ( 8), curcumene, cineole ( 9), citral ( 10), terpineol ( 14), terpenes, borneol ( 15), β-elemene ( 16), zingiberenol ( 17), limonene ( 18), geraniol ( 19), zingiberol, linalool ( 20) ( Chrubasik et al., 2005 Ali et al., 2008). Ginger contains up to 3% of a fragrant essential oil whose main constituents are sesquiterpenoids, with zingiberene ( 3) as the main component. Other constituents include, capsaicin, gingediol, galanolactone, gingesulfonic acid, galactosylglycerols, gingerglycolipids, diarylheptanoids, neral, monoacyldi-vitamins, and phytosterols ( Chrubasik et al., 2005 Ali et al., 2008 Baliga et al., 2013). However, when ginger is dried or slightly heated, gingerol goes through a dehydration process, which forms shogaols – compounds about twice as spicy as gingerol! This explains why when dry, ginger has a much stronger pungency to it than fresh ginger.Ginger contains several compounds among which a mixture of zingerone, shogaols, gingerols and volatile oils are responsible for its characteristic odor and flavor ( Fig. 30.2). This process softens the pungent taste found in fresh ginger and produces a spicy yet sweet aroma, just like the ginger we can taste in gingerbread.
![gingerol chem draw gingerol chem draw](https://www.researchgate.net/publication/323505939/figure/fig2/AS:599561185804288@1519957934117/The-best-docking-site-on-TRPV1-ID-3J9J-A3-using-Autodock-Tools-156_Q320.jpg)
When ginger is heated, gingerol changes and becomes zingerone, due to a reverse aldol reaction.
![gingerol chem draw gingerol chem draw](https://www.researchgate.net/profile/Sophie-Lafay/publication/324201243/figure/fig2/AS:611615066042371@1522831803757/Chemical-structures-of-active-constituents-zingiberene-shogaols-and-gingerols.png)
Interestingly, some gingerol is altered when ginger is cooked and can even transform into different a different compound. Chemically, gingerol is related to capsaicin, the compound that makes chillies so spicy, and piperine, a compound present in black pepper. It also consists of other compounds such as ß-sesquiphelandrene and ar-curucumene but the pungency is down to the presence of compounds known as gingerols. What’s more, the compounds are altered when ginger is cooked or dried, influencing the final taste we get when we add the spice to our food.įresh raw ginger root consists of various chemical compounds, including zingiberene, which makes up about 30% of the essential oil found in the root. The chemistry of the compounds that make up the ginger we find at supermarkets – also known as garden ginger - are responsible for the strong flavor we associate with the spice.