Ad
related to: ginger phytochemical constituents- Best Sellers
Shop Best-Selling Health Products
from Top Brands at iHerb.com
- New App Users Get 20% Off
20% Off Your First iHerb App Order!
Use Code APP123 at Checkout.
- Organic Products
Browse Our Full Inventory of Top
Brand Certified Organic Products.
- 10% Off on New Products
Try New Products For Less!
Save on Our Latest Finds.
- Best Sellers
Search results
Results from the WOW.Com Content Network
Gingerol ([6]-gingerol) is a phenolic phytochemical compound found in fresh ginger that activates heat receptors on the tongue. [1] [2] It is normally found as a pungent yellow oil in the ginger rhizome, but can also form a low-melting crystalline solid.
Ginger is a common spice used worldwide, whether for meals or as a folk medicine. [42] Ginger can be used for a variety of food items such as vegetables, candy, soda, pickles, and alcoholic beverages. [39] Ginger is a fragrant kitchen spice. [5] Young ginger rhizomes are juicy and fleshy with a mild taste.
Garden ginger's rhizome is the classic spice "ginger", and may be used whole, candied (known commonly as crystallized ginger), or dried and powdered. Other popular gingers used in cooking include cardamom and turmeric , [ 6 ] though neither of these examples is a "true ginger" – they belong to different genera in the family Zingiberaceae .
Curcumin is a bright yellow chemical produced by plants of the Curcuma longa species. It is the principal curcuminoid of turmeric (Curcuma longa), a member of the ginger family, Zingiberaceae.
Aristolochic acids (English: / ə ˌ r ɪ s t ə ˈ l oʊ k ɪ k /) are a family of carcinogenic, mutagenic, and nephrotoxic phytochemicals commonly found in the flowering plant family Aristolochiaceae (birthworts). Aristolochic acid (AA) I is the most abundant one. [1]
Zingiberene is a monocyclic sesquiterpene that is the predominant constituent of the oil of ginger (Zingiber officinale), [1] from which it gets its name. It can contribute up to 30% of the essential oils in ginger rhizomes. This is the compound that gives ginger its distinct flavoring.
Zingibain, zingipain, or ginger protease (EC 3.4.22.67) is a cysteine protease enzyme found in ginger (Zingiber officinale) rhizomes. [ 1 ] [ 2 ] [ 3 ] It catalyses the preferential cleavage of peptides with a proline residue at the P2 position.
Zingerone, also called vanillylacetone, is a major flavor component of ginger, providing the sweet flavor of cooked ginger. [1] Zingerone is a crystalline solid that is sparingly soluble in water and soluble in ether. Zingerone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol. It is used as a flavor ...
Ad
related to: ginger phytochemical constituents