Gingerols 35%

Chemical structure and properties

Molecular characteristics: Gingerols are a class of phenolic compounds with long chain alkyl groups. The core structure is 6 gingerol (6 Gingerol), which is its main active form.

Stability: It is sensitive to heat and will be converted into shogaols (spicier, but some activities may change) under high temperature or dry conditions.

Health field

Antioxidant: neutralize free radicals, reduce oxidative stress, and protect cells.

Anti inflammatory:

Inhibit pro inflammatory factors (such as COX 2, NF κB), relieve arthritis and muscle pain.

External use can reduce local inflammation (need to be diluted before use).

Promote digestion:

Stimulate the gastric mucosa to secrete digestive enzymes, relieve flatulence and stomach cramps.

Inhibit harmful intestinal bacteria and regulate intestinal flora.

Relieve nausea: Regulate gastrointestinal nerve reflexes and relieve nausea symptoms such as morning sickness and motion sickness.

Potential anti cancer effect: Laboratory studies have shown that it may inhibit tumor cell proliferation (more clinical verification is needed).

Other applications

Food preservation: Use antibacterial properties to extend the shelf life of food.

Skin care products: Anti inflammatory and antioxidant properties are used in anti acne and anti aging formulas.

Gingerol vs Shogaol

Conversion relationship: When ginger is heated or dried, gingerol (Gingerols) → Shogaols (Shogaols).

Activity differences:

Gingerol: Stronger anti inflammatory and antioxidant.

Gingerol: It is more spicy and has a more significant effect in promoting blood circulation.

Process

Raw materials → cleaning and slicing → low temperature drying → ethanol extraction → resin purification → column chromatography → concentration → preparation of 35% → sterilization and packaging

Product features:

1. High gingerol content

Small yellow ginger is used as the raw material. Small yellow ginger has rich flesh and spicy smell. Its gingerol content is far higher than that of meat ginger;

Supercritical CO2 extraction is adopted, and the extraction efficiency of gingerol components is high.

2. The aroma is more transparent and the fragrance is purer

Supercritical CO2 extraction at room temperature can better retain the active ingredients and flavor components in ginger oil.

3. The product is pure and natural

Compared with traditional solvent extraction and water extraction, the product has no residue problems such as pesticide residues and polycyclic aromatic hydrocarbons.