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Paradol

From Wikipedia, the free encyclopedia

For the French opera singer, see Lucinde Paradol.
Paradol
Names
Preferred IUPAC name
1-(4-Hydroxy-3-methoxyphenyl)decan-3-one
Other names
[6]-Paradol
Identifiers
3D model (JSmol)
ChemSpider
ECHA InfoCard 100.043.829 Edit this at Wikidata
EC Number
  • 248-228-1
KEGG
MeSH C421614
UNII
  • InChI=1S/C17H26O3/c1-3-4-5-6-7-8-15(18)11-9-14-10-12-16(19)17(13-14)20-2/h10,12-13,19H,3-9,11H2,1-2H3 ☒N
    Key: CZNLTCTYLMYLHL-UHFFFAOYSA-N ☒N
  • InChI=1/C17H26O3/c1-3-4-5-6-7-8-15(18)11-9-14-10-12-16(19)17(13-14)20-2/h10,12-13,19H,3-9,11H2,1-2H3
    Key: CZNLTCTYLMYLHL-UHFFFAOYAE
  • CCCCCCCC(=O)CCC1=CC(=C(C=C1)O)OC
Properties
C17H26O3
Molar mass 278.39 g/mol
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

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. ^ Xavier Fernandez; Christine Pintaric; Louisette Lizzani-Cuvelier; André-Michel Loiseau; Alain Morello & Patrick Pellerin (2006). "Chemical composition of absolute and supercritical carbon dioxide extract of Aframomum melegueta". Flavour and Fragrance Journal. 21 (1): 162–165. doi:10.1002/ffj.1554.
  2. ^ Jolad SD, Lantz RC, Chen GJ, Bates RB, Timmermann BN (2005). "Commercially processed dry ginger (Zingiber officinale): composition and effects on LPS-stimulated PGE2 production". Phytochemistry. 66 (13): 1614–1635. doi:10.1016/j.phytochem.2005.05.007. PMID 15996695.
  3. ^ Chung WY, Jung YJ, Surh YJ, Lee SS, Park KK (2001). "Antioxidative and antitumor promoting effects of [6]-paradol and its homologs". Mutat. Res. 496 (1–2): 199–206. doi:10.1016/s1383-5718(01)00221-2. PMID 11551496.
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This page was last edited on 6 June 2021, at 14:47
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