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Rediscovering Medicinal Activity and Food Significance of Shogaol (4, 6, 8, 10, and 12): Comprehensive Review

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Innovations in Food Technology

Abstract

Ginger Zingiber officinale Roscoe is a natural dietary rhizome. The plant is a herbaceous tropical monocotyledon perennial plant which belongs to the family Zingiberaceae and subfamily Zingiberoideae and possesses various biological properties and/or activities. Ginger has been reported to play several roles in ameliorating several health conditions which might be linked to the presence of numerous biological components including gingerols, gingerdiols, shogaols, paradols, and zingerones. However, shogaol has been found to be a major active component of ginger which exists in various forms such as 4-, 6-, 8-, 10-, and 12-shogaol. Also, 6-shogaol has been discovered to be the most active component which possesses a non-pungent metabolite called 6-paradol. 6-Shogaol has various importance in the health, food, and beverage industries. The wide range of the usefulness of shogaol is associated with its taste, biocompatibility, and effect in ameliorating and/or preventing health challenges. Some uncountable medical benefits of shogaol include their application as anticancer drugs, antimicrobials, antioxidants, cardiovascular, anti-ulcer, and neuroprotective among others. Therefore, this review highlights recent advances and findings to the use of shogaol present as a bioactive substance in ginger and its wide application in medical, biological, and food industry.

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Authors and Affiliations

  1. Department of Anatomy, College of Basic Medical Science, Edo University Iyamho, Iyamho, Edo State, Nigeria

    Osahon Itohan Roli

  2. Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University Iyamho, Auchi, Edo State, Nigeria

    Charles Oluwaseun Adetunji

  3. Medical Lab. Technology, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Raghvendra Raman Mishra

  4. Nutrition and Toxicology Research Laboratory, Department of Biochemistry, Osun State University, Osogbo, Osun State, Nigeria

    Juliana Bunmi Adetunji

  5. Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Pragya Mishra

  6. Department of Biochemistry, Federal University Oye-Ekiti, Oye-Ekiti, Ekiti State, Nigeria

    Toluwase Hezekiah Fatoki

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  1. Food Processing and Management, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Pragya Mishra

  2. Medical Lab Technology, DDU KAUSHAL Kendra, RGSC, Banaras Hindu University, Varanasi, Uttar Pradesh, India

    Raghvendra Raman Mishra

  3. Applied Microbiology, Biotechnology and Nanotechnology Laboratory, Department of Microbiology, Edo University Iyamho, Auchi, Edo State, Nigeria

    Charles Oluwaseun Adetunji

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Roli, O.I., Adetunji, C.O., Mishra, R.R., Adetunji, J.B., Mishra, P., Fatoki, T.H. (2020). Rediscovering Medicinal Activity and Food Significance of Shogaol (4, 6, 8, 10, and 12): Comprehensive Review. In: Mishra, P., Mishra, R.R., Adetunji, C.O. (eds) Innovations in Food Technology. Springer, Singapore. https://doi.org/10.1007/978-981-15-6121-4_9

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