Gingerol, properly as -gingerol, is a phenol phytochemical compound found in fresh ginger that activates spice receptors on the tongue. Molecularly, gingerol is a relative of capsaicin and piperine, the compounds which are alkaloids, though the bioactive pathways are unconnected. It is normally found as a pungent yellow oil in the ginger rhizome, but can also form a low-melting crystalline solid. This chemical compound is found in all members of the Zingiberaceae family plant and is high in concentrations in the grains of paradise as well as an African Ginger species.
Gingerol is a beta-hydroxy ketone that is 5-hydroxydecan-3-one substituted by a 4-hydroxy-3-methoxyphenyl moiety at position 1; believed to inhibit adipogenesis. It is a constituent of fresh ginger. It has a role as an antineoplastic agent and a plant metabolite. It is a beta-hydroxy ketone and a member of guaiacols.
6-Gingerol is one of several active compounds isolated from the ginger root. 6-Gingerol is believed to inhibit the anti-serotonin 3 receptor function leading to anti-emetic properties. Additionally, it has been shown to affect gastric motility and potentially have an antispasmodic effect on the gastrointestinal system.