HYBRID EVENT: You can participate in person at Rome, Italy from your home or work.
HYBRID EVENT
September 14-16, 2026 | Rome, Italy

Gingerol

Gingerol

Gingerol is a bioactive compound found in ginger (Zingiber officinale), a popular spice and medicinal herb widely used in culinary and traditional medicine practices around the world. It belongs to a class of compounds known as phenols and is responsible for the characteristic spicy and pungent flavor of ginger. Gingerol exhibits various pharmacological properties, including anti-inflammatory, antioxidant, antiemetic, analgesic, and antimicrobial effects, making it a valuable ingredient in both traditional and modern medicine. Studies have shown that gingerol may help alleviate nausea and vomiting associated with motion sickness, pregnancy, chemotherapy, and surgery, as well as relieve pain and inflammation in conditions such as osteoarthritis and migraine headaches. Gingerol's antioxidant properties help protect cells from oxidative damage caused by free radicals, potentially reducing the risk of chronic diseases such as cancer, cardiovascular disease, and neurodegenerative disorders. Additionally, gingerol may modulate immune function, improve digestion, and regulate blood sugar and cholesterol levels, contributing to overall health and well-being. The bioavailability and biological activity of gingerol can vary depending on factors such as ginger variety, processing methods, and individual metabolism. Gingerol is most concentrated in fresh ginger rhizomes, with lower levels found in dried or processed forms such as ginger powder or extracts. Despite its potential health benefits, gingerol may interact with certain medications and should be used with caution, particularly in individuals with underlying health conditions or taking anticoagulant drugs. Research into gingerol's therapeutic applications is ongoing, with continued interest in its potential as a natural remedy for various health conditions. Overall, gingerol represents a promising bioactive compound with diverse pharmacological properties and therapeutic potential, highlighting the importance of ginger as a valuable botanical resource in traditional and modern medicine.

Committee Members
Speaker at Food Science and Technology 2026 - Raffaella Conversano

Raffaella Conversano

University of Bari, Italy
Speaker at Food Science and Technology 2026 - Giovanni De Francesco

Giovanni De Francesco

University of Perugia, Italy
Speaker at Food Science and Technology 2026 - Ombretta Marconi

Ombretta Marconi

University of Perugia, Italy
FAT 2026 Speakers
Speaker at Food Science and Technology 2026 - Alex Martynenko

Alex Martynenko

Dalhousie University, Canada
Speaker at Food Science and Technology 2026 - Ana Isabel Najera

Ana Isabel Najera

University of the Basque Country EHU, Spain
Speaker at Food Science and Technology 2026 - Nur Hafizati Abdul Halim

Nur Hafizati Abdul Halim

Agrotechnology & Bioscience Division, Malaysia

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