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Aardraka-Ginger ( Zingiber officinale ) Part 4 Aardraka-Ginger ( Zingiber officinale ) contains many bioactive phytochemicals. Here I describe in detail the pharmacology of some important  phytochemicals. Zingerone Molecular Formula: C 11 H 14 O 3 Structural Formula: Zingerone, also called vanillyl acetone, is a key component of pungency of Ginger ( Zingiber officinale ) that imparts the “sweet”, agreeable flavor to Ginger ( Zingiber officinale ). Zingerone is a member of methoxyphenol family. It is a crystalline solid, sparingly soluble in water but soluble in ether. Synthetic, zingerone is not pungent. This suggests that zingerone is more likely a decomposition product of pungency rather than a direct source of pungency of Ginger ( Zingiber officinale ). Zingerone is the least pungent compound of Ginger ( Zingiber officinale ).  Fresh Ginger ( Zingiber officinale ) does not contain zingerone but is produced by cooking or drying ginger rhizomes, whi...

Aardraka (Ginger)-( Zingiber officinale ) Part 3 Aardraka ( Zingiber officinale ) contains many bioactive phytochemicals. Here I describe in detail the pharmacology of Shogaol. Shogaol Molecular formula: C 17 H 24 O 3 Structural formula: Shogaols are pungent constituents of Ginger ( Zingiber officinale ). The chemical structure of [6]-shogaol is similar to that of [6]-gingerol. On heating or drying Ginger ( Zingiber officinale ), [6]-gingerol is converted into [6]-shogaol. Applying heat over time or cooking Ginger ( Zingiber officinale ), shogaols and gingerols are converted into other compounds which is why Ginger ( Zingiber officinale ) loses its spiciness and pungent taste. The name shogaol is derived from the Japanese name Shoga for Ginger ( Zingiber officinale ). In 1912, Wilbur Scoville created Scoville Scale for the measurement of pungency (spiciness or “heat”) of chilies, peppers and other spicy foods. The Scoville Scale measures the amount ca...