Compound Monograph
Shogaols
Shogaols are pungent phenolic compounds formed from gingerols when ginger is dried or heated, with [6]-shogaol the most abundant.
Sources · 1
Where Does It Come From?
Shogaols are naturally occurring phenolic compound (gingerol dehydration product), found in Ginger. They are well tolerated orally (low toxicity).
Concentration
Content by Source
Concentrations not reported. No percent-dry-weight or mg/g figures have been published for this compound in its source plants.
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 characterized, and ginger preparations may theoretically affect bleeding when combined with anticoagulant medication.
