Gingerol: Gingerol is the primary bioactive compound in ginger. It has antioxidant and anti-inflammatory properties and contributes to the spicy flavor of ginger. It may have various health benefits, including reducing nausea, alleviating muscle pain, and potentially lowering the risk of chronic diseases.
Shogaol: Shogaol is a related compound to gingerol and forms when ginger is dried or cooked. It also has antioxidant and anti-inflammatory properties.
Zingerone: Zingerone is another phenolic compound in ginger that contributes to its flavor and has antioxidant properties.
Gingerdiol: This compound is formed when gingerol is dehydrated and can have potential health benefits.
Ginger Essential Oil: Ginger essential oil contains various volatile compounds that contribute to ginger's aroma and flavor. It's sometimes used in aromatherapy and may have anti-nausea and digestive benefits.
Ginger Polysaccharides: These are carbohydrates found in ginger that may have immune-boosting and anti-inflammatory properties.
Vitamin C and Minerals: Ginger also contains small amounts of vitamins and minerals, including vitamin C, potassium, and magnesium.
These compounds collectively give ginger its unique flavor and aroma and contribute to its potential health-promoting properties, such as aiding digestion, reducing inflammation, and helping with nausea. However, the exact composition of these compounds can vary depending on the ginger variety and how it's prepared or processed.