gingeroln.
/ˈdʒɪn(d)ʒ(ə)rɒl/, U.S. /ˈdʒɪndʒəˌrɔl/, /ˈdʒɪndʒəˌrɑl/ A yellow oil with a pungent taste, present in fresh ginger; spec. (more fully 6-gingerol) a compound which is the principal component of this. In later use also: any of various substituted derivatives or longer-chain analogues of 6-gingerol.Some gingerols have been shown to have antioxidant and anti-inflammatory activity.Chemical name (of 6-gingerol): (S)-5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-3-decanone, C17H26O4.
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1879 J. C. Thresh in Pharmaceut. Jrnl. & Trans. 30 Aug. 173/2 It can, however, be accomplished by boiling the impure substance (which I have called gingerol) in petroleum ether and rapidly decanting.
1894 J. C. Sawer Odorographia 101 This taste is due to gingerol, the active pungent principle of the root.
1917 Jrnl. Chem. Soc. 111 ii. 779 The presence of one hydroxyl group at least is indicated by the phenolic character of gingerol.
1951 Econ. Bot. 5 20/1 Analyses show that the rhizome contains 3.7% of fatty oil, 1.35% of essential oil, and some gingerol and resin.
1998 Y.-J. Surh in K. N. Prasad & W. C. Cole Cancer & Nutrition 197 Gingerol, the major pungent principle isolated from ginger oleoresin, has been found to possess substantial antioxidant activity.
2013 Guardian 19 Oct. (Cook Suppl.) 15/1 Gingerols, the potent anti-inflammatory compounds found in ginger, appear to reduce the pain, and improve the mobility, of osteoarthritis and rheumatoid arthritis sufferers.
This entry has been updated (OED Third Edition, June 2017; most recently modified version published online March 2022).
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n.1879