Gingerol, whose brute or molecular formula is: C17H26O4 is an active ingredient contained in the ginger plant (Zingiber officinale Roscoe, 1807) whose properties are active in the plant in its fresh state.
Gingerol has characteristics and properties similar to those of capsaicin and piperine (although the latter has a somewhat different structure) which are the active ingredients that give the chili pepper and black pepper its characteristic spiciness.
Gingerol, together with bizabolene and shoagolo, contributes to giving ginger a characteristic flavor and aroma.
Gingerolo has a strong, intense, spicy flavor.
This substance reduces contractions of the intestinal system and acts against stomach pain, it is therefore often used to combat nausea. Ginger, as a whole, has far broader healing powers, it is also very effective against colds, flu, fever, cough and inflammation in the throat.
Gingerol has however contraindications; for those with weak or delicate stomachs, instead of letting go of nausea, it makes you come, and it can also cause a number of mild but certainly not very pleasant gastrointestinal disorders in some people.
Obviously, everything is linked to the hiring concentrations.
Furthermore, for those subject to ulcer and gastritis it is better not to eat ginger as gingerol stimulates the production of gastric juices and bile; it can also interact with some drugs including anticoagulants and anti-inflammatories, enhancing their effects.
Finally, gingerol must not be taken as a phytotherapy, by children and young people in the age of development; the same goes for pregnant or breastfeeding women.
Gingerol, even if it is an excellent antispasmodic, even against painful contractions of the muscles of the uterus, can be used during menstruation and very effectively, but it must be suspended anyway during pregnancy and the post pregnancy phase.
Warning: The information shown is not medical advice and may not be accurate. The contents are for illustrative purposes only and do not replace medical advice.