Paradol Explained

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

  1. Flavour and Fragrance Journal . 21 . 1 . 162–165 . 2006 . Chemical composition of absolute and supercritical carbon dioxide extract of Aframomum melegueta . Xavier Fernandez . Christine Pintaric . Louisette Lizzani-Cuvelier . André-Michel Loiseau . Alain Morello . Patrick Pellerin . amp . 10.1002/ffj.1554.
  2. Jolad SD, Lantz RC, Chen GJ, Bates RB, Timmermann BN . Commercially processed dry ginger (Zingiber officinale): composition and effects on LPS-stimulated PGE2 production . Phytochemistry . 2005 . 66 . 13 . 1614–1635 . 15996695 . 10.1016/j.phytochem.2005.05.007.
  3. Chung WY, Jung YJ, Surh YJ, Lee SS, Park KK . Antioxidative and antitumor promoting effects of [6]-paradol and its homologs . Mutat. Res. . 496 . 1–2 . 199–206 . 2001 . 11551496 . 10.1016/s1383-5718(01)00221-2.

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