Gingerol is the general name for the spicy ingredient in ginger.Gingerol is composed of different series of compounds, such as 6-gingerol, 8-gingerol, 10-gingerol, 12-gingerol, etc.Among them, 6-gingerol is the most abundant one, accounting for about 75%. It is the main active ingredient in ginger.The average content of total gingerol in dried ginger of all qualities was 1.95%. The content of gingerol and the type of gingerol varied greatly due to the origin of ginger. The total amount of gingerol per 100 grams of dried ginger ranged from 0.96-2.96 g.The content of gingerol also varies depending on the growth period.The total amount of gingerol in ginger is greater than that in dried ginger.
Ginger is a medicinal and edible plant, which is widely used in Traditional Chinese medicine.Solve the surface of the cold, and stomach anti - nausea effect.It has also been found in modern studies that ginger has strong anti-fungal properties, helping to kill disease-causing fungi.In addition to being anti-fungal, it has the ability to resist bacterial infections, and according to research, compounds found in ginger can inhibit the growth of certain bacteria that cause gum disease.Gingerols are mainly shown in the inhibition of Bacillus subtilis and Saccharomyces cerevisiae.
Gingerols extracted from ginger can be used to prevent oxidative rancor in meat products and other foods.It can also be used as high quality raw materials for ginger tea and ginger based drinks.But we should pay attention to is: although studies have shown that ginger has the role of tumor inhibition, but ginger contains gingerol, this substance will lead to liver cell degeneration and necrosis in liver disease patients and cause hepatitis cell infection, eating ginger is not only not conducive to recovery, but may aggravate the disease;Safrol, which is found in ginger and is more abundant in rotten ginger, can also cause liver cancer.Therefore, attention should be paid to dosage and individual suitability when consuming.
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