Gingerols are a group of phenolic ketone compounds found in fresh ginger rhizome (Zingiber officinale), with 6-gingerol being the most abundant and bioactive. They are extracted using supercritical CO2 or ethanol-based methods to preserve heat-sensitive compounds.
Gingerols are responsible for the pungent taste and many of the therapeutic effects of ginger, including antiemetic, anti-inflammatory, and thermogenic activities. Upon drying, gingerols are converted to shogaols, which are even more potent. Commercially, gingerols are used in digestive health supplements, anti-nausea products, anti-inflammatory nutraceuticals, and functional food ingredients.
