News Release

Pungent ginger compound puts immune cells on heightened alert

Pungent compound stimulates white blood cells

Peer-Reviewed Publication

Leibniz-Institut für Lebensmittel-Systembiologie an der TU München

Ginger tea and ginger

image: Whether as a medicinal plant or foodstuff, ginger is also becoming increasingly popular in Germany view more 

Credit: Photo: Gisela Olias/Gaby Andersen/Leibniz-LSB@TUM

Ginger has a reputation for stimulating the immune system. New results from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) now support this thesis. In laboratory tests, small amounts of a pungent ginger constituent put white blood cells on heightened alert. The study also shows that this process involves a type of receptor that plays a role in the perception of painful heat stimuli and the sensation of spiciness in food.

Whether as a medicinal plant or foodstuff, ginger is also becoming increasingly popular in Germany. According to the German Federal Statistical Office, the annual import volume of the fruity-hot root has almost quadrupled over the last ten years to around 31,600 tons. However, even though ginger consumption has increased, the question arises as to whether normal consumption levels are sufficient to achieve health effects. And if so, which compounds and molecular mechanisms play a role in this.

Ginger compound enters the blood

To help clarify these questions, a team led by Veronika Somoza, director of the Leibniz Institute in Freising, Germany, conducted extensive research. The starting point was a result of an earlier pilot study, in which first author Gaby Andersen from the Leibniz-LSB@TUM also played a key role. As the study shows, significant amounts of pungent ginger compounds enter the blood about 30 to 60 minutes after consuming one liter of ginger tea. By far the highest levels were achieved by [6]-gingerol, with plasma concentrations of approximately 7 to 17 micrograms per liter. 

The pungent compound is known to exert its "taste" effect via the so-called TRPV1 receptor, an ion channel located on the surface of nerve cells that responds to painful heat stimuli as well as to pungent compounds from chili and ginger. Since some studies suggest that white blood cells also possess this receptor, the research team tested whether [6]-gingerol influences the activity of these immune cells.

Pungent compound stimulates white blood cells

In a first step, the team succeeded in detecting the receptor on neutrophil granulocytes. These cells make up about two-thirds of white blood cells and serve to combat invading bacteria. Further laboratory experiments by the research group also showed that even a very low concentration of almost 15 micrograms of [6]-gingerol per liter is sufficient to put the cells on heightened alert. Thus, compared to control cells, the stimulated cells reacted about 30 percent more strongly to a peptide that simulates a bacterial infection. Addition of a TRPV1 receptor-specific inhibitor reversed the effect induced by [6]-gingerol.

"Thus, at least in experiments, very low [6]-gingerol concentrations are sufficient to affect the activity of immune cells via the TRPV1 receptor. In blood, these concentrations could theoretically be achieved by consuming about one liter of ginger tea," says Gaby Andersen. "So, our results support the assumption that the intake of common amounts of ginger may be sufficient to modulate cellular responses of the immune system. Nevertheless, there are still many unanswered questions at the molecular, epidemiological and medical levels that need to be addressed with the help of modern food and health research," concludes Veronika Somoza.

Publication: Andersen, G., Kahlenberg, K., Krautwurst, D., and Somoza, V. (2022). [6]-Gingerol Facilitates CXCL8 Secretion and ROS Production in Primary Human Neutrophils by Targeting the TRPV1 Channel. Mol Nutr Food Res, e2200434. 10.1002/mnfr.202200434.

More information:

Pilot study: Schoenknecht, C., Andersen, G., Schmidts, I., and Schieberle, P. (2016). Quantitation of Gingerols in Human Plasma by Newly Developed Stable Isotope Dilution Assays and Assessment of Their Immunomodulatory Potential. J Agric Food Chem 64, 2269-2279. 10.1021/acs.jafc.6b00030.

In the pilot study, subjects drank one liter of ginger tea within 20 minutes on an empty stomach. The tea had been prepared as follows: 100 g of a fresh Chinese ginger was peeled and crushed, brewed with one liter of boiling water, and allowed to steep for 15 minutes. The infusion was then filtered to remove insoluble components. The research group determined the highest average plasma concentrations for the pungent compounds [6]-, [8]-, and [10]-gingerol (42.0, 5.3, and 4.8 nmol per liter, respectively) approximately 30 to 60 minutes after the subjects drank the ginger tea.

TRPV1 stands for: Transient receptor potential cation channel subfamily V (for vanilloid), subtype 1.

Link to data from the German Federal Statistical Office (Destatis):


Scientific contact:

Prof. Dr. Veronika Somoza
Director of the Leibniz Institute for Food Systems Biology
at the Technical University of Munich (Leibniz-LSB@TUM)
Lise-Meitner-Str. 34
85354 Freising
E-mail: v.somoza.leibniz-lsb(at)

Dr. Gaby Andersen
Research Group Metabolic Function & Biosignals at the Leibniz-LSB@TUM
Phone: +49 8161 71-2930
E-mail: g.andersen.leibniz-lsb(at)

Press contact at the Leibniz-LSB@TUM:

Dr. Gisela Olias
Knowledge Transfer, Press and Public Relations
Phone: +49 8161 71-2980
E-mail: g.olias.leibniz-lsb(at)

Information about the Institute:

The Leibniz Institute for Food Systems Biology at the Technical University of Munich (Leibniz-LSB@TUM) comprises a new, unique research profile at the interface of Food Chemistry & Biology, Chemosensors & Technology, and Bioinformatics & Machine Learning. As this profile has grown far beyond the previous core discipline of classical food chemistry, the institute spearheads the development of a food systems biology. Its aim is to develop new approaches for the sustainable production of sufficient quantities of food whose biologically active effector molecule profiles are geared to health and nutritional needs, but also to the sensory preferences of consumers. To do so, the institute explores the complex networks of sensorically relevant effector molecules along the entire food production chain with a focus on making their effects systemically understandable and predictable in the long term.

The Leibniz-LSB@TUM is a member of the Leibniz Association, which connects 97 independent research institutions. Their orientation ranges from the natural sciences, engineering and environmental sciences through economics, spatial and social sciences to the humanities. Leibniz Institutes devote themselves to social, economic and ecological issues. They conduct knowledge-oriented and application-oriented research, also in the overlapping Leibniz research networks, are or maintain scientific infrastructures and offer research-based services. The Leibniz Association focuses on knowledge transfer, especially with the Leibniz Research Museums. It advises and informs politics, science, business and the public. Leibniz institutions maintain close cooperation with universities - among others, in the form of the Leibniz Science Campuses, industry and other partners in Germany and abroad. They are subject to a transparent and independent review process. Due to their national significance, the federal government and the federal states jointly fund the institutes of the Leibniz Association. The Leibniz Institutes employ around 21,000 people, including almost 12,000 scientists. The entire budget of all the institutes is more than two billion euros.

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