Compound Monograph
Shogaols
Shogaols are pungent phenolic compounds formed from gingerols when ginger is dried or heated, with [6]-shogaol the most abundant.
Classification
Shogaols are phenolic compound (gingerol dehydration product), part of the phenolics class. Antioxidant compounds built around one or more phenol rings — the flavonoids, tannins, phenolic acids, coumarins, and pigments behind much of a plant's protective chemistry.
Where Does It Come From? (1)
Shogaols are naturally occurring phenolic compound (gingerol dehydration product), found in Ginger. They are well tolerated orally (low toxicity).
Research & Evidence
Shogaols are the dehydrated counterparts of gingerols and form when fresh ginger is dried or cooked, which is why dried ginger tastes sharper. [6]-Shogaol is typically the most prominent member. They have been studied in the laboratory for antioxidant, anti-inflammatory and anti-nausea activity, and they contribute to ginger’s traditional digestive and anti-emetic uses, although clinical evidence for the isolated compounds is limited.
Toxicity & Safety
As constituents of a common food and spice, shogaols are generally regarded as low in toxicity at dietary levels. Concentrated supplements have not been as thoroughly characterised, and ginger preparations may theoretically affect bleeding when combined with anticoagulant medication.