gingerol

Gingerol is a class of phenolic ketones found primarily in fresh ginger (Zingiber officinale). The most abundant member is 6-gingerol, with smaller amounts of 8-gingerol and 10-gingerol detected in some samples. These compounds contribute to the sharp, spicy taste and aroma of raw ginger. When ginger is dried or heated, gingerols can dehydrate to form shogaols, and further transformation can produce zingerone.

Chemistry and occurrence: Gingerols are part of the gingerol family within the phenylpropanoid group. They share a phenolic ring attached to a hydrocarbon side chain that bears a hydroxyl group and a ketone functionality. The side-chain length varies (for example, six-, eight-, or ten-carbon variants), giving rise to different gingerols. The stability and abundance of these compounds can be influenced by processing and storage.

Biological activity and uses: In laboratory studies, gingerols exhibit antioxidant, anti-inflammatory, and antiemetic properties, and some work suggests potential antiproliferative effects in cancer models. Clinical evidence for clear therapeutic benefits in humans is limited and often inconclusive. Ginger is widely used as a culinary spice and in traditional remedies for nausea and upset stomach, but no gingerol-based product is approved as a medical treatment. Pharmacokinetic data indicate absorption and metabolism to conjugates in humans, with variability among individuals. Safety is generally good at typical dietary intakes; however, high-dose gingerol-containing preparations may interact with anticoagulants or antiplatelet medications and should be used with medical guidance in certain populations.