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Issue 3, 2018
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Occurrence, biological activity and metabolism of 6-shogaol

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Abstract

As one of the main bioactive compounds of dried ginger, 6-shogaol has been widely used to alleviate many ailments. It is also a major pungent flavor component, and its precursor prior to dehydration is 6-gingerol, which is reported to be responsible for the pungent flavor and biological activity of fresh ginger. Structurally, gingerols including 6-gingerol have a β-hydroxyl ketone moiety and is liable to dehydrate to generate an α,β-unsaturated ketone under heat and/or acidic conditions. The conjugation of the α,β-unsaturated ketone skeleton in the chemical structure of 6-shogaol explicates its higher potency and efficacy than 6-gingerol in terms of antioxidant, anti-inflammatory, anticancer, antiemetic and other bioactivities. Research on the health benefits of 6-shogaol has been conducted and results have been reported recently; however, scientific data are scattered due to a lack of systematic collection. In addition, action mechanisms of the preventive and/or therapeutic actions of 6-shogaol remain obscurely non-collective. Herein, we review the preparations, biological activity and mechanisms, and metabolism of 6-shogaol as well as the properties of 6-shogaol metabolites.

Graphical abstract: Occurrence, biological activity and metabolism of 6-shogaol

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Publication details

The article was received on 31 Aug 2017, accepted on 22 Jan 2018 and first published on 22 Jan 2018


Article type: Review Article
DOI: 10.1039/C7FO01354J
Citation: Food Funct., 2018,9, 1310-1327
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    Occurrence, biological activity and metabolism of 6-shogaol

    X. Kou, X. Wang, R. Ji, L. Liu, Y. Qiao, Z. Lou, C. Ma, S. Li, H. Wang and C. Ho, Food Funct., 2018, 9, 1310
    DOI: 10.1039/C7FO01354J

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