Paradol

{{for|the French opera singer|Lucinde Paradol}} {{chembox | Verifiedfields = changed | Watchedfields = changed | verifiedrevid = 414648992 | ImageFile=Paradol.png | ImageSize=200px | PIN=1-(4-Hydroxy-3-methoxyphenyl)decan-3-one | OtherNames=[6]-Paradol |Section1={{Chembox Identifiers | CASNo_Ref = {{cascite|correct|??}} | CASNo=27113-22-0 | UNII_Ref = {{fdacite|correct|FDA}} | UNII = BO24ID7E9U | PubChem=94378 | SMILES=CCCCCCCC(=O)CCC1=CC(=C(C=C1)O)OC | EINECS = 248-228-1 | ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}} | ChemSpiderID = 85173 | 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 | InChIKey = CZNLTCTYLMYLHL-UHFFFAOYAE | StdInChI_Ref = {{stdinchicite|changed|chemspider}} | StdInChI = 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 | StdInChIKey_Ref = {{stdinchicite|changed|chemspider}} | StdInChIKey = CZNLTCTYLMYLHL-UHFFFAOYSA-N | RTECS = | MeSHName = C421614 | ChEBI = | KEGG_Ref = {{keggcite|changed|kegg}} | KEGG = C10482 }} |Section2={{Chembox Properties | Formula = C17H26O3 | MolarMass = 278.39 g/mol | Appearance= | Density= | MeltingPt= | BoilingPt= | Solubility= }} |Section3={{Chembox Hazards | MainHazards= | FlashPt= | AutoignitionPt = }} }}

'''Paradol''' is the active flavor constituent of the seeds of Guinea pepper (''Aframomum melegueta'' or grains of paradise).<ref>{{Cite journal | journal = Flavour and Fragrance Journal | volume = 21 | issue = 1 | pages = 162–165 | date = 2006 | title = Chemical composition of absolute and supercritical carbon dioxide extract of Aframomum melegueta | author = Xavier Fernandez | author2 = Christine Pintaric | author3 = Louisette Lizzani-Cuvelier | author4 = André-Michel Loiseau | author5 = Alain Morello | author6 = Patrick Pellerin | name-list-style = amp | doi = 10.1002/ffj.1554}}</ref> It is also found in ginger.<ref>{{cite journal |vauthors=Jolad SD, Lantz RC, Chen GJ, Bates RB, Timmermann BN | title = Commercially processed dry ginger (Zingiber officinale): composition and effects on LPS-stimulated PGE2 production | journal = Phytochemistry | date = 2005 | volume = 66 | issue = 13 | pages = 1614–1635 | pmid= 15996695 | doi=10.1016/j.phytochem.2005.05.007| bibcode = 2005PChem..66.1614J }}</ref> Paradol has been found to have antioxidant and antitumor promoting effects in a mouse model.<ref>{{cite journal |vauthors=Chung WY, Jung YJ, Surh YJ, Lee SS, Park KK |title=Antioxidative and antitumor promoting effects of [6]-paradol and its homologs |journal=Mutat. Res. |volume=496 |issue=1–2 |pages=199–206 |year=2001 |pmid=11551496 |doi=10.1016/s1383-5718(01)00221-2|bibcode=2001MRGTE.496..199C }}</ref>

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

== See also == * Gingerol * Shogaol

== References == <references/>

Category:Phenol antioxidants Category:Pungent flavors