Paradol

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]

Paradol

Names
IUPAC name 1-(4-Hydroxy-3-methoxyphenyl)decan-3-one
Other names [6]-Paradol
Identifiers
CAS Number	27113-22-0^Y
3D model (JSmol)	Interactive image
ChemSpider	85173^N
ECHA InfoCard	100.043.829
EC Number	248-228-1
KEGG	C10482^N
MeSH	C421614
PubChem CID	94378
UNII	BO24ID7E9U^Y
CompTox Dashboard (EPA)	DTXSID90181574
InChI 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
SMILES CCCCCCCC(=O)CCC1=CC(=C(C=C1)O)OC
Properties
Chemical formula	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 ^YN ?)
Infobox references

It is used in flavors as an essential oil to give spiciness.

See also

• Gingerol
• Shogaol

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.