We thank Ms Yuan-yuan DAI at the Cancer Hospital/Institute, Chinese Academy of Medical Sciences, for her generous gift of sulfaphenazole. This study was supported by grants from the One Hundred Talents Program and Knowledge Innovation Program (KSCX2-EW-R-10) of the Chinese Academy of Sciences, the National Natural Science Foundation (81125020, 91029715, 31070680, 31101261, 81242002, and 31200569), the Ministry of Science and Technology of China (2012BAK01B00, 2011BAK10B00, and 2009CB919000), the Science and Technol- ogy Commission of Shanghai Municipality (12XD1407000, 12431900500, and 10391902100), and Xuhui Central Hospital (CRC2011001 and CRC2011004), Director Foundation (20090101) and the Food Safety Research Center and Key Laboratory of Nutrition and Metabolism of INS, SIBS, CAS. Pei-zhan CHEN and Qing-xi YUE were partially supported by the SA-SIBS scholarship program.
Aim: Ginger rhizome is used worldwide as a spicy flavor agent. This study was designed to explore the potential effects of pungent ginger components, 6-, 8-, and 10-gingerol, on human cytochrome P450 (CYP450) enzym...