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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.
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 .
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.
In Europe, apothecaries stocked herbal ingredients as traditional medicines. In the Latin names for plants created by Linnaeus, the word officinalis indicates that a plant was used in this way. For example, the marsh mallow has the classification Althaea officinalis, as it was traditionally used as an emollient to soothe ulcers. [2]
Shogaols are pungent constituents of ginger similar in chemical structure to gingerol. The most common of the group is [6]-shogaol. Like zingerone, it is produced when ginger is dried or cooked. [2] Moreover, shogaol (and gingerol) are converted to other constituents when heat is applied over time, which is why ginger loses its spiciness as it ...
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.
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