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6-Gingerol

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6-Gingerol

EINECS 607-241-6
CAS No. 23513-14-6 Density 1.083 g/cm3
PSA 66.76000 LogP 3.23380
Solubility N/A Melting Point 30 - 32oC
Formula C17H26O4 Boiling Point 453 °C at 760 mmHg
Molecular Weight 294.391 Flash Point 159 °C
Transport Information N/A Appearance light yellow oiliness
Safety 26-36/37 Risk Codes 22-36/37/38
Molecular Structure Molecular Structure of 23513-14-6 (3-Decanone,5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-, (5S)-) Hazard Symbols Xn
Synonyms

3-Decanone,5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-, (S)-;3-Decanone,5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-, (S)-(+)- (8CI);(+)-5-Hydroxy-1-(4-hydroxy-3-methoxyphenyl)-3-decanone;(+)-[6]-Gingerol;(S)-(+)-[6]Gingerol;(S)-[6]Gingerol;[6]-Gingerol;Gingerol;(5S)-5-Hydroxy-1-(4-hydroxy-3-methoxy-phenyl)decan-3-one;

Article Data 27

6-Gingerol Chemical Properties

Molecular Formula: C17H26O4         
Molar mass: 294.3859 g/mol
Density: 1.083 g/cm3     
Flash Point: 159 °C                        
Boiling Point: 453 °C at 760 mmHg 
Index of Refraction: 1.522         
Vapour Pressure: 5.39E-09 mmHg at 25°C
Structure of 6-Gingerol (CAS NO.23513-14-6):
               
Product Category of 6-Gingerol (CAS NO.23513-14-6): Aromatic Phenols;Natural Plant Extract;The group of Ginerols

6-Gingerol Uses

 6-Gingerol (CAS NO.23513-14-6) has been used to induce a suspended animation-like hypothermic state in rats.

6-Gingerol Toxicity Data With Reference

Organism Test Type Route Reported Dose (Normalized Dose) Effect Source
mouse LD50 intraperitoneal 58100ug/kg (58.1mg/kg)   Journal of Pharmacobio-Dynamics. Vol. 7, Pg. 836, 1984.
mouse LD50 intravenous 25500ug/kg (25.5mg/kg)   Journal of Pharmacobio-Dynamics. Vol. 7, Pg. 836, 1984.
mouse LD50 oral 250mg/kg (250mg/kg)   Journal of Pharmacobio-Dynamics. Vol. 7, Pg. 836, 1984.

6-Gingerol Specification

 6-Gingerol , its cas register number is 23513-14-6. It also can be called (5S)-5-Hydroxy-1-(4-hydroxy-3-methoxy-phenyl)decan-3-one ; (S)-(6)-Gingerol ; and 3-Decanone, 5-hydroxy-1-(4-hydroxy-3-methoxyphenyl)-, (S)- . It is the active constituent of fresh ginger, and 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.

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