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| CAS No.: | 23513-14-6 |
|---|---|
| Name: | 6-Gingerol |
| Molecular Structure: | |
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| Formula: | C17H26O4 |
| Molecular Weight: | 294.391 |
| 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; |
| EINECS: | 607-241-6 |
| Density: | 1.083 g/cm3 |
| Melting Point: | 30 - 32oC |
| Boiling Point: | 453 °C at 760 mmHg |
| Flash Point: | 159 °C |
| Appearance: | light yellow oiliness |
| Hazard Symbols: | Xn |
| Risk Codes: | 22-36/37/38 |
| Safety: | 26-36/37 |
| PSA: | 66.76000 |
| LogP: | 3.23380 |
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Chemistry
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
Uses
6-Gingerol (CAS NO.23513-14-6) has been used to induce a suspended animation-like hypothermic state in rats.
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. |
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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