What potent substance do gingerols primarily transform into when ginger is dried or subjected to cooking processes?
Answer
Shogaols
The chemical composition of ginger changes significantly depending on how it is processed. While the fresh root is characterized by high concentrations of gingerols, these compounds undergo a transformation when the ginger is either dried or cooked. This transformation results in the formation of shogaols, which are also described as potent substances exhibiting strong antioxidant and anti-inflammatory capabilities. Therefore, dried or powdered ginger preparations shift the balance of active constituents away from gingerols and toward shogaols, leading to differences in acute versus long-term therapeutic efficacy.
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