Zingerone, also called vanillylacetone, is thought by some to be a key component of the pungency of ginger, but imparts the "sweet" flavor of cooked ginger. Zingerone is a crystalline solid that is sparingly soluble in water and soluble in ether. When synthesized and tasted does not have any pungency, suggesting it is more likely that zingerone is a decomposition product of, rather than the direct source of the pungency of ginger.

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.

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.

It is recognized as being a particularly efficient free radical scavenger. It is able to scavenge and degrade free radicals and reactive oxygen species in the body, and inhibits enzymes involved in the generation of these reactive oxygen species.

Zingerone also stimulates the release of catecholamines, which aids in breakdown of fat cells and zingerone was shown to inhibit obesity-induced inflammation.

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