Chemistry:Paradol
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Revision as of 08:14, 21 September 2021 by imported>AnLinks (fix)
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| Names | |
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| Preferred IUPAC name
1-(4-Hydroxy-3-methoxyphenyl)decan-3-one | |
| Other names
[6]-Paradol
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| Identifiers | |
3D model (JSmol)
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| KEGG | |
| MeSH | C421614 |
PubChem CID
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| Properties | |
| C17H26O3 | |
| Molar mass | 278.39 g/mol |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
 verify (what is   ?)
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| Infobox references | |
Tracking categories (test):
Paradol is the active flavor constituent of the seeds of Guinea pepper (Aframomum melegueta or grains of paradise).[1] It is also found in ginger.[2] Paradol has been found to have antioxidant and antitumor promoting effects in a mouse model.[3]
It is used in flavors as an essential oil to give spiciness.
See also
References
- ↑ Xavier Fernandez; Christine Pintaric; Louisette Lizzani-Cuvelier; André-Michel Loiseau; Alain Morello; Patrick Pellerin (2006). "Chemical composition of absolute and supercritical carbon dioxide extract of Aframomum melegueta". Flavour and Fragrance Journal 21 (1): 162–165. doi:10.1002/ffj.1554.
- ↑ "Commercially processed dry ginger (Zingiber officinale): composition and effects on LPS-stimulated PGE2 production". Phytochemistry 66 (13): 1614–1635. 2005. doi:10.1016/j.phytochem.2005.05.007. PMID 15996695.
- ↑ "Antioxidative and antitumor promoting effects of [6]-paradol and its homologs". Mutat. Res. 496 (1–2): 199–206. 2001. doi:10.1016/s1383-5718(01)00221-2. PMID 11551496.
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