Compound Monograph
Gingerols
The pungent phenolic compounds responsible for the characteristic flavour of fresh ginger, of which [6]-gingerol is the most abundant.
Classification
Gingerols are phenolic compound, part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (3)
Gingerols are naturally occurring phenolic compound, found in Ginger and 2 other sources. They are well tolerated orally (low toxicity).
Research & Evidence
Gingerols are the main pungent constituents of fresh ginger, with [6]-gingerol being the most abundant. On drying or heating, gingerols dehydrate to shogaols, which are more pungent, while cooking can also convert them to milder zingerone. Gingerols have been studied for anti-nausea, anti-inflammatory and antioxidant effects, and ginger preparations are commonly used for nausea, including motion sickness and pregnancy-related nausea, with reasonable supportive evidence.
Toxicity & Safety
As constituents of a widely used culinary spice, gingerols are well tolerated at dietary levels. Large amounts of ginger may cause mild gastrointestinal upset, and ginger can have mild effects on platelet function, so people on anticoagulant medication or facing surgery sometimes exercise caution.