Paradol

Names
Preferred 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

EC Number |

* 248-228-1

KEGG |

* C10482 N

MeSH | C421614

PubChem CID

* 94378

UNII |

* BO24ID7E9U Y

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

Tracking categories (test):

* SizeSet

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]

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. ↑ "Commercially processed dry ginger (Zingiber officinale): composition and effects on LPS-stimulated PGE2 production". Phytochemistry 66 (13): 1614–1635. 2005. doi:10.1016/j.phytochem.2005.05.007. PMID 15996695.
3. ↑ "Antioxidative and antitumor promoting effects of [6]-paradol and its homologs". Mutat. Res. 496 (1–2): 199–206. 2001. doi:10.1016/s1383-5718(01)00221-2. PMID 11551496.

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*[CID]: Compound ID