Occurrence, biological activity and metabolism of 6-shogaol. Issue 3 (8th February 2018)

• Record Type: Journal Article
• Authors: Kou, Xingran; Wang, Xiaoqi; Ji, Ruya; Liu, Lang; Qiao, Yening; Lou, Zaixiang; Ma, Chaoyang; Li, Shiming; Wang, Hongxin; Ho, Chi-Tang
• Is Part Of: Food & function. Volume 9:Issue 3(2018)
• Page Start: 1310
• Page End: 1327
• Publication Date: 2018-02-08
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c7fo01354j
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : As one of the main bioactive compounds of dried ginger, 6-shogaol has been widely used to alleviate many ailments. 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.