• Applied Biological Chemistry
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• v.33 no.2
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• pp.143-146
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• 1990

Yellowish and oily crude gingerol extract was obtained from ginger(Zingiber officinale rose)by ether, ether and hexane extraction. The major component was identified by TLC analysis to be gingerol. The crude gingerol extract thus obtained was found to have antioxidant activity. The crude gingerol extract showed a synergistic antioxidant activity when combined with citric acid. The maximum synergistic effect was observed at 0.04% citric acid. The activity of the antioxidants used was found to increase in the order of BHT, crude gingerol plus 0.04% citric acid, crude gingerol, BHA and tocopherols.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.33-36
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• 1993

This study was carried out to investigate the thermal stability of gingerol from Ginger and effect of its concentration on the oxidation of soybean oil. After Heating gingerol, the contents of remained gingerol was measured by HPLC. After heat treatment at $105^{\circ}C$ for 3 hours, 94.5% of gingerol was remained, whereas at $165^{\circ}C$ for 30 min., only 10% of gingerol was remained. Crude gingerol was also added to soybean oil at the concentration of 0.02%, 0.1% and 0.2% by weight of oil, respectively. The oils with crude gingerol were heat-treated at $105^{\circ}C$ for 5 hours and $165^{\circ}C$ for 30 minutes, respectively, and then the heat-treated oils were incubated at $45^{\circ}C$ for 25 days. The peroxide value of the oils was measured in order to estimate the antioxidant activity of crude gingerol compared with BHT. In the soybean oil heated at $105^{\circ}C$ for 5 hours, crude gingerol showed antioxidant activity at all concentration and the activity was more effective than 0.02% BHT. And during the storage of the heat-treated oils at $45^{\circ}C$, the antioxidant activity of crude gingerol increased in direct proportion to its concentration. In the soybean oil heated at $165^{\circ}C$ for 30 minutes and then stored at $45^{\circ}C$, the antioxidant activity of crude gingerol increased in direct proportion to its concentration.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.55-59
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• 1985

Antioxidant activity of gingerol, a component of ginger, was studied in ${\beta}-carotene-linoleic$ acid-water emulsion system. Crude gingerol extracted from ginger was separated and purified by thin-layer chromatography (TLC) into two bands. The two bands were identified as 6- and 10-gingerol by color reactions on TLC plate, acid dehydration reaction, infrared and nuclear magnetic resonance spectrometry. The antioxidant activity of gingerols (mixture of 6- and 10-gingerol) separated from ginger was remarkable, but lower than that of BHA or BHT.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.671-676
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• 2006

We investigated the effect of gingerol (Zingiber officinale Roscoe, Zingiberaceae) on Bcl-2 and Bax expression in MDA-MB-231 human breast cell lines. The oleoresin from rhizomes of ginger contains [6]-gingerol (1-[4'-hydroxy-3'-methoxyphenyl]-5-hydroxy-3-decanone). We previously reported that [6]-gingerol inhibits cell proliferation in MDA-MB-231 human breast cancer cell lines. In this study, we examined protein and mRNA expression associated with cell apoptosis in MDA-MB-231 human breast cancer cell lines. We cultured MDA-MB-231 cells in presence of various concentrations 0, 2.5, 5 and $10\;{\mu}M$ of [6]-gingerol. Bcl-2 protein and its mRNA levels were decreased dose-dependently in cells treated with [6]-gingerol, but Bax protein and its mRNA levels were unchanged by [6]-gingerol treatment. Bcl-2/Bax ratio was decreased in a dose dependent manner treated with [6]-gingerol. Caspase-3 activity was significantly increased dose-dependently in cell treated with [6]-gingerol (p<0.05). In conclusion, we have shown that [6]-gingerol induces apoptosis in MDA-MB-231 human breast cancer cell lines.

• Journal of Nutrition and Health
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• v.48 no.4
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• pp.327-334
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• 2015

Purpose: The objective of this study was to investigate the effects of (6)-gingerol, ginger components proliferation and adipocyte differentiation from early to lately steps. Methods: 3T3-L1 preadipocytes were cultured. Differentiation of confluent cells was induced with dexamethasone, isobutylxanthin and insulin for 2 day and cells were cultured by medium with insulin in presence of various concentrations 0, 25, 50, $100({\mu}mol/L)$ of (6)-gingerol for 4 day. Cell viability was measured using the EZ Cytox assay kit. In addition, we examined the expression of mRNA levels associated with each adipocyte differentiation step by real time reverse transcription polymerase chain reaction. Results: (6)-Gingerol inhibited adipocyte proliferation in a dose and time dependent manner. Expression of $C/EBP{\beta}$, associated with early differentiation step remained unchaged. However, intermmediate, late differentiation step and adipocytokines were effectively changed in dose-dependently manner in cell groups treated with (6)-gingerol. Conclusion: This study has shown that treatment with (6)-gingerol inhibited adipocyte proliferation as well as each adipocyte differentiation step. In particular, the (6)-gingerol more effectively inhibited adipocyte differentiation from intermmediate differentiation step.

• Food Science and Biotechnology
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• v.16 no.5
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• pp.807-811
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• 2007

Diabetes is marked by high glucose levels and is associated with decreased bone mass and increased fracture rates. To determine if [6]-gingerol could influence osteoblast dysfunction induced by 2-deoxy-D-ribose (dRib), osteoblastic MC3T3-E1 cells was treated with dRib and [6]-gingerol and markers of osteoblast function and oxidized protein were examined. [6]-Gingerol ($10^{-7}\;M$) significantly increased the growth of MC3T3-E1 cells in the presence of 30 mM dRib (p<0.05). [6]-Gingerol ($10^{-7}\;M$) caused a significant elevation of alkaline phosphatase (ALP) activity, collagen content, and osteocalcin secretion in the cells. We then examined the effect of [6]-gingerol on the production of osteoprotegerin and protein carbonyl in osteoblasts. Treatment with [6]-gingerol ($10^{-9}$ and $10^{-7}\;M$) increased osteoprotegerin secretion in osteoblastic cells. Moreover, [6]-gingerol ($10^{-9}$ and $10^{-7}\;M$) decreased protein carbonyl contents of osteoblastic MC3T3-E1 cells in the presence of 30 mM dRib. Taken together, these results demonstrate that [6]-gingerol inhibits dRib-induced damage and may be useful in the treatment of diabetes related bone diseases.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.747-751
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• 2000

This study was carried out to improve the analysis method of gingerol compounds from ginger (Zingiber officinale Roscoe). Pungent components of ginger were extracted by acetone and lisolated by thin layer chromatography (TLC) and high performance liquid chromatography (HPLC) with LiChrosorb RP-18 column. Three homologues of gingerols were identified by HPLC-mass spectrometry (LC/MS) and nuclear magnetic resonance (NMR). The contents of [6]-, [8]- and [10]-gingerols in three homologues identified were 635.3 mg%, 206.6 mg% and 145.7 mg% in raw ginger, and were 418.2 mg%, 142.6 mg% and 103.3 mg% in ginger paste, respectively.

• Korean Journal of Environmental Biology
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• v.31 no.4
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• pp.376-382
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• 2013

[6]-Gingerol, a major polyphenol of ginger (Zingiber officinale), exhibits a variety of biological properties including anti-oxidant, anti-inflammatory and anti-cancer activity. However, the radioprotective effect of [6]-gingerol is still unknown. The aim of this study was to investigate the radioprotective effect of [6]-gingerol against radiation-induced cell cytotoxicity and oxidative stress in HepG2 cells. [6]-Gingerol pretreatment attenuated radiation-induced cell cytotoxicity caused by 5Gy (half lethal dose, $LD_{50}$ of HepG2 cells). The measurements of superoxide dismutase (SOD) and catalase (CAT) activity were also performed. The results showed that [6]-gingerol pretreatment reduced increasing SOD and CAT activity after exposure of IR, indicating that [6]-gingerol protected oxidative stress by regulating cellular antioxidant enzyme (SOD and CAT) activity. These findings suggest that [6]-gingerol acts as a radioprotector by attenuating cell cytotoxicity and oxidative stress.

• KSBB Journal
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• v.21 no.6 s.101
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• pp.484-488
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• 2006

Ginger (Zingiber officinale) is widely used as a dietary condiment throughout the world. Its major constituent, 6-gingerol, exhibits diverse pharmacological activities including anti-oxidant and anti-tumor. Ginger were extracted by 0% to 95% ethanol. Maximum yield of 6-gingerol was obtained with 80% ethanol as extracting solvent at $30^{\circ}C$. We obtained increased yield (7%) of extraction by pretreatment with ultrasonication. Gingerols in the crude ginger extract was isolated by Sepacore preparative liquid chromatography on silica gel. We got the 6-gingerol which weight is 0.53 mg/mL, from fraction F9. Antioxidant effect of 6-gingerol were detected by DPPH moth(10. Its radical scavenging activity was $95{\sim}99%$ which compared with ascorbic acid.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.63-70
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• 1994

Oleoresin, 6-gingerol and 6,10-gingerol: 6-paradol= 1 : 1 mixture were extracted from ginger (Zingi-her of ficinale Roscoe) and changes of its antioxidant activity by heat-treatment were studed. Oleoresin was extracted with Ethanol-Ether and 6,10-gingerol : 6-paradol(1 : 1) and 6-gingerol were extracted with Hexane and Hexan : Ether= 1 : 1, respectively, and identified on the Thin-layer Chromatograpy (TLC) plate with the solvent system of Hexane Ether(1 : 4, v/v). And oleoresin was heat-treated during 0, 10, 30, 60, 120 minutes, and 6-gingercl and 6,10-gingerol . 6-paradol=1 : 1 were heat-treated during 0, 5, 10, 20, 40 minutes, respectively, at 140$^{\circ}C$ dry oven. To compare with antioxidant activity, oleoresins were added into soybean oil at 3fo level, 6-gingerol and 6,10-gingerol : 6-paradol= 1 : 1 at 0.1% level, BHT and TBHQ at 0.02% level, respectively. All the substrates treated were stored in a incubator at 45 2$^{\circ}C$ condition. The oxidative stability was estimated by the analysises of peroxide value and conjugated diene value during storage. The results were as follows: Antioxidant activity of oleoresins were considerably high and by heat-treatment were not decreased. 6-paradol was not show the antioxidant activity. 6,10-gingerol : 6-paradol=1 : 1 provided poor protection for soybean oil. Antioxidant activity of 6-gingerol was higher than 6,10-gingerol : 6-paradol=1 : 1 and by heat-treat-ment antioxidant activity was directly decreased. Relative antioxidant effectiveness(RAE) of each antio-xidant was compared. RhR was found to decrease as follow : TBHQ>oleoresin》BHT TBHQ》BHT>6-gingerol》6,10-gingerol : 6-paradol=1 : 1.