GINGEROL

''
Gingerol
Chemical name	(''S'')-5-hydroxy-1-(4-hydroxy-3- methoxyphenyl)-3-decanone
Chemical formula
Molecular mass	g/mol
CAS number	[]
Density	g/cm3
Melting point	°C
Boiling point	°C
SMILES

'Gingerol', or sometimes [6]-gingerol, is the active constituent of fresh ginger. Chemically, gingerol is a relative of capsaicin, the compound that gives chile peppers their spiciness. It is normally found as a pungent yellow oil, but also can form a low-melting crystalline solid.
Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy-sweet aroma.
Gingerol may reduce nausea caused by motion sickness or pregnancy^[1] and may also relieve migraine.^[2]

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References

1. Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials, , E., Ernst, British Journal of Anaesthesia, 2000
2. Ginger (''Zingiber officinale'') in Migraine Headache, , T., Mustafa, Journal of Ethnopharmacology, 1990

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