What are gingerols?
Gingerols are the pungent-tasting compounds of the ginger root. When ginger is dried or heated, they partly convert into shogaols, which are even more pungent. Both are studied for effects related to inflammation and pain.
Gingerols explained simply
Gingerols are phenolic compounds and the main part of the pungent substances in fresh ginger (Zingiber officinale). The best known is 6-gingerol. When ginger is dried, stored or heated, shogaols form from them, which taste even sharper. That is why fresh and dried ginger differ in composition.
Botanically, ginger is a close relative of turmeric. Both belong to the ginger family, and both contain compounds that research examines for inflammation-related processes.
What studies investigated about gingerols
In the lab, gingerols and shogaols inhibit, among other things, enzymes of the cyclooxygenase group, which classic painkillers (NSAIDs) also act on. This raised the question of whether ginger could play a role in joint complaints. Ginger extract has been tested in clinical trials with people who have osteoarthritis. Analyses point to moderate effects on pain, but the studies are small, short and use different extracts. The evidence is therefore weaker than for curcumin, as the comparison of the "big five" spices shows.
There is no authorised health claim on joints for ginger.
Gingerols compared with curcuminoids
Two groups of compounds from related plants.
| Feature | Gingerols / shogaols | Curcuminoids |
|---|---|---|
| Feature Plant | Gingerols / shogaols Ginger | Curcuminoids Turmeric |
| Feature Property | Gingerols / shogaols Pungent, aromatic | Curcuminoids Yellow, bitter-earthy |
| Feature Pathways seen in the lab | Gingerols / shogaols Inhibition of cyclooxygenases | Curcuminoids Interference with the NF-κB pathway, among others |
| Feature Evidence in osteoarthritis | Gingerols / shogaols Moderate signals, small trials | Curcuminoids More and larger trials, but inconsistent |
How do fresh and dried ginger differ?
Fresh ginger is dominated by gingerols. When dried or heated, they lose a water molecule and become shogaols, which taste sharper. A ginger powder or extract therefore has a different ratio of compounds than the fresh rhizome. Essential oils responsible for the aroma add to this. For that reason, study results on a specific extract cannot simply be transferred to fresh ginger in tea.
Frequently asked questions
Are gingerols the same as curcumin?
No. Gingerols come from ginger, curcumin from turmeric. Both plants are related, but the compounds are chemically different.
How much ginger is usual?
In the kitchen, small amounts of fresh ginger, for example in tea or dishes, are usual. For extracts, follow the manufacturer's instructions, and if you have a pre-existing condition or take medication, clarify it with a doctor beforehand.
Ginger in culinary amounts is unproblematic for most people. High-dose extracts can cause heartburn or stomach complaints and may affect blood clotting. If you take anticoagulants, before surgery and during pregnancy, talk to your doctor. This is not medical advice.
