Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol.

Abstract

Despite the anti-neuroinflammatory capacity of ginger, the corresponding active constituents are unclear. This study analyzed the composition of fresh ginger ethanolic extract by using LC-MS. Inhibitory activities of fresh ginger extract and seven gingerol-related compounds on the neuro-inflammation were also evaluated by using a lipopolysaccharide (LPS)-activated BV2 microglia culture model. Except for zingerone and 6-gingerol, other gingerols and shogaols at a concentration of 20 μM inhibited the production of nitric oxide, IL-1β, IL-6 and TNF-α as well as their mRNA levels in LPS-activated BV2 microglia. Blocking NF-κB activation was the underlying mechanism responsible for inhibiting the proinflammatory gene expression. Increasing the alkyl chain length enhanced the anti-neuroinflammatory capacity of gingerols yet, conversely, attenuated those of shogaols. 6-Gingerol was the most abundant compound in the fresh ginger extract, followed by 10-gingerol. Furthermore, fresh ginger extract exhibited a significant anti-neuroinflammatory capacity, which was largely owing to 10-gingerol, but not 6-gingerol.

DOI: 10.1016/j.foodchem.2013.06.010

Cite this paper

@article{Ho2013AntineuroinflammatoryCO, title={Anti-neuroinflammatory capacity of fresh ginger is attributed mainly to 10-gingerol.}, author={Su-Chen Ho and Ku-Shang Chang and Chih-Cheng Lin}, journal={Food chemistry}, year={2013}, volume={141 3}, pages={3183-91} }