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Cross talk between 10-gingerol and its anti-cancerous potential: A recent update


Since time immortal, ginger as an ancient herb has been used throughout the world in foods and beverages due to its typical strong and pungent flavor. Besides its use as a spice, it also serves as an excellent source of several bioactive phenolics, including non-volatile pungent compounds such as gingerols, paradols, shogaols and gingerones. Gingerols constitute as key ingredients in fresh ginger with the most abundant being 6-gingerol, 8-gingerol and 10-gingerol. Many studies have investigated the various valuable pharmacological properties of its ingredients and experimentally verified their mechanistic aspects of the health effects; however, to date, most research on the anti-cancerous activities of gingerols have focused largely on 6-gingerol. Thus, the present article deals with the number of recent studies which have indicated and highlighted the role of 10-gingerol with respect to its cancer preventive attributes in particular and its anti-inflammatory, anti-oxidant, anti-microbial and gastrointestinal tract protective potential in general. The purpose of this review is to provide an overview of all the experimentally validated health benefits of 10-gingerol for its nutraceutical application. The various findings warranted the further investigation of 10-gingerol for its possible use in the various cancer treatments as well as its promising role as a chemo preventive agent

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Publication details

The article was received on 09 Jun 2017, accepted on 10 Jul 2017 and first published on 11 Jul 2017

Article type: Review Article
DOI: 10.1039/C7FO00844A
Citation: Food Funct., 2017, Accepted Manuscript
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    Cross talk between 10-gingerol and its anti-cancerous potential: A recent update

    F. Zhang, K. Thakur, F. Hu, J. Zhang and Z. Wei, Food Funct., 2017, Accepted Manuscript , DOI: 10.1039/C7FO00844A

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