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Gingerol is the general name of ginger-related spicy substances such as gingerol, gingerenol, and gingerone.
It gives ginger a unique pungent taste and is also one of the main active ingredients in ginger
.
It gives ginger a unique pungent taste and is also one of the main active ingredients in ginger
.
As the saying goes, "ginger is hot for old", because the content of gingerol in old ginger is higher
.
Old ginger refers to the long-growing ginger species, commonly known as mother ginger, and new ginger is also called ginger.
It is the bud ginger of old ginger, and its growth period is shorter than that of old ginger
.
After a long period of nutrient accumulation, the content of gingerol in old ginger is higher than that in new ginger, so naturally old ginger is more spicy
.
.
Old ginger refers to the long-growing ginger species, commonly known as mother ginger, and new ginger is also called ginger.
It is the bud ginger of old ginger, and its growth period is shorter than that of old ginger
.
After a long period of nutrient accumulation, the content of gingerol in old ginger is higher than that in new ginger, so naturally old ginger is more spicy
.
The reason why ginger becomes hot after a long time is because the concentration of gingerol increases as the water evaporates
.
.
Although ginger is a common food on our dinner table, it is important to note that rotten ginger cannot be eaten.
The ginger will produce a substance called safrole during the rotten process
.
Safrole is a toxic substance.
Excessive intake can cause liver cell poisoning, degeneration, necrosis, and induce liver cancer and esophageal cancer
.
The ginger will produce a substance called safrole during the rotten process
.
Safrole is a toxic substance.
Excessive intake can cause liver cell poisoning, degeneration, necrosis, and induce liver cancer and esophageal cancer
.
