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Occurrence, Biological Activity and Metabolism of 6-shogaol

Occurrence, Biological Activity and Metabolism of 6-shogaol

Xingran Kou, Xiaoqi Wang, Ruya Ji, Lang Liu, Yening Qiao, Zaixiang Lou, Chaoyang Ma, Shiming Li, Hongxin Wang, Chi-Tang Ho

Food Funct. 2018 Mar 1;9(3):1310-1327.

PMID: 29417118

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.

Chemicals Related in the Paper:

Catalog Number	Product Name	Structure	CAS Number	Price
AP555668	[6]-Shogaol		555-66-8	Price

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