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|Section2= }} Zingerone, also called vanillylacetone, is a key component of the pungency of ginger. Zingerone is a crystalline solid that is sparingly soluble in water, but soluble in ether.〔Steffen Arctander, ''Perfume and Flavor Materials of Natural Origin'', pg. 280〕 Zingerone is similar in chemical structure to other flavor chemicals such as vanillin and eugenol. It is used as a flavor additive in spice oils and in perfumery to introduce spicy aromas. Fresh ginger does not contain zingerone; cooking the ginger transforms gingerol, which is present, into zingerone through a retro-aldol reaction (reversal of aldol addition). Ginger compounds have been shown to be active against enterotoxigenic ''Escherichia coli'' heat-labile enterotoxin-induced diarrhea. This type of diarrhea is the leading cause of infant death in developing countries. Zingerone is likely the active constituent responsible for the antidiarrheal efficacy of ginger. == References == 〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Zingerone」の詳細全文を読む スポンサード リンク
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