Shogaols are artifacts formed during storage or through excess heat, probably created by a dehydration reaction of the gingerols. The ratio of shogaols to gingerols sometimes is taken as an indication of product quality. [5] A possible synthesis starts with a Claisen condensation of vanillin and acetone, producing dehydrozingerone.

Shogaol | C17H24O3 | CID 5281794 - structure, chemical names, physical and chemical properties, classification, patents, literature, biological activities, safety/hazards/toxicity information, supplier lists, and more.

This review intends to compile important findings on the actions of 6-shogaol as an anti-inflammatory compound: in vivo, 6-shogaol inhibited leukocyte infiltration into inflamed tissue accompanied with reduction of edema swelling.

Shogaols are important biomarkers used for the quality control of many ginger-containing products, due to their diverse biological activities.

2022年3月27日 · When ginger is heated or dried another compound called shogaol is formed which has powerful antioxidant activities. Let’s look in more depth now at how heating affects the chemical makeup of ginger.

2011年11月21日 · Shogaol and the fragmented molecule zingerone are produced when fresh ginger is heated or cooked. A recently synthesized azagingerol analogue increases metabolism in mice and may reduce the risk of obesity-associated diseases. Zingerone gives ginger a …

2024年7月15日 · With its multiple mechanisms, 6-shogaol is considered a beneficial natural compound, and therefore, this review will shed some light on the therapeutic role of 6-shogaol and provide a theoretical basis for the development and clinical application of 6-shogaol.

The rhizomes of the common ginger have been used as traditional medicine to treat various ailments. 6-Shogaol, a pungent compound isolated from the rhizomes of jahe gajah (Zingiber officinale var officinale) has shown numerous pharmacological activities, including neuroprotective and anti-neuroinflammatory activities.

2015年9月1日 · Gingerol analogues are thermally labile and easily undergo dehydration reactions to form the corresponding shogaols, which impart the characteristic pungent taste to dried ginger.

Shogaol, a pungent bioactive component of ginger has structural similarity with another constituent gingerol. Shogaol, found in the volatile oil extracted from ginger, is responsible for the characteristic odor of this phytochemical. It is produced upon cooking or drying of ginger.