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Ginger's dried and powdered form is also a popular supplement, usually taken as a gummy or capsule. Ginger oil is yet another version of the plant − it can be taken orally or applied topically.
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.
It is sold as a herbal supplement, cosmetics ingredient, food flavoring, and food coloring. [ 1 ] Chemically, curcumin is a polyphenol , more particularly a diarylheptanoid , belonging to the group of curcuminoids, which are phenolic pigments responsible for the yellow color of turmeric.
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 ...
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Phytochemicals possibly involved in biological functions are the basis of herbalism, and may be grouped as: primary metabolites, such as carbohydrates and fats found in all plants; secondary metabolites serving a more specific function. [1]
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
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 .
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