Sushi Ginger Section
The characteristic odor and flavor of sushi ginger section is caused by a mixture of zingerone,Website:, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh sushi ginger section. In laboratory animals, the gingerrols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.Ginger oil has been shown to prevent skin cancer in mice, and a study at the University of Michigan demonstrated that gingerrols can kill ovarian cancer cells.Sushi ginger section contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with -zingiberene as the main component. Smaller amounts of other sesquiterpenoids (β-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (β-phelladrene, cineol, and citral) have also been identified.The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma. Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for feaguing.Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.
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