ジンゲロール
1. gingerol
2. GingerolGingerol, or sometimes [6 6]-gingerol, is the active constituent of fresh ginger. Chemically, gingerol is a relative of capsaicin and piperine, the compounds which give chilli peppers and black pepper their respective spicyness. It is normally found as a pungent yellow oil, but also can form a low-melting crystalline solid. Cooking ginger transforms gingerol into zingerone, which is less pungent and has a spicy-sweet aroma.
Read “Gingerol” on English Wikipedia
Read “ジンゲロール” on Japanese Wikipedia
Read “Gingerol” on DBpedia
Read “Gingerol” on English Wikipedia
Read “ジンゲロール” on Japanese Wikipedia
Read “Gingerol” on DBpedia
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