Gingerol is the warming, peppery compound that gives fresh ginger its characteristic heat and much of its renown as a folk remedy. Chemically a cousin of the fiery capsaicin in chillies, it is most abundant in the raw root, where 6-gingerol is the principal form. When ginger is dried or cooked, gingerol gradually converts into the spicier shogaols, which is why fresh and dried ginger taste subtly different. Long valued for settling the stomach, gingerol is now studied chiefly for its antioxidant and anti-inflammatory properties.
What is Gingerol?
Gingerol is a phenolic compound that plays a critical role in giving ginger its pungency and in damping the body's inflammatory and oxidative signalling. While many general diets overlook it, maintaining optimal levels of Gingerol is frequently tracked by people working to optimize their hs-CRP.
Top Foods High in Gingerol
A data-driven breakdown of the foods with the highest concentration of Gingerol per 100 g.
| Food | Gingerol |
|---|---|
| Ginger | 70 mg |
How Gingerol Impacts hs-CRP
Research links diets rich in Gingerol to changes in hs-CRP. Diets naturally abundant in this compound often support lower hs-CRP markers by dialling down the COX and inflammatory-cytokine pathways that drive the production of C-reactive protein, so circulating hs-CRP tends to settle.
Scientific references & clinical evidence
This guide is built on peer-reviewed research — verify the primary sources below.
Written by the Nutrition Encyclopedia team · medically reviewed by Dr. Sunaina Tariq, MBBS
Last updated 22 June 2026
How we source & verify data · Medical disclaimer
Nutrition values are approximations compiled from public food-composition databases (USDA FoodData Central) and are provided for educational purposes only — not medical advice.
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