paradols

Paradols are a class of natural phenolic compounds found in plants of the ginger family (Zingiberaceae), most notably in the rhizomes of ginger (Zingiber officinale). They are chemically related to gingerols and shogaols and occur in small amounts in fresh material, with higher levels often produced or enriched during processing such as drying or heat treatment.

Chemically, paradols feature a phenylpropanoid-type skeleton with two aromatic rings linked by a hydrocarbon chain; variations in chain length give rise to different paradol members. The most studied examples include 6-paradol and 8-paradol.

Occurrence extends beyond ginger to related Zingiberaceae species, and paradols can be found in essential oils and extracts of processed rhizomes. Their levels are influenced by cultivar, harvest time, and processing conditions.

Biological activity has been investigated in laboratory studies. Paradols exhibit antioxidant and anti-inflammatory properties in vitro, and some derivatives have shown cytotoxic effects against cancer cell lines in cell culture. However, in vivo data are limited and clinical evidence is not established, so any health claims remain preliminary.

Paradols are not recognized as therapeutic drugs. They are typically discussed in the context of food chemistry and natural product research. See also gingerol, shogaol, zingerone.