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Gingerols and Shogaols from Food

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Handbook of Dietary Phytochemicals

Abstract

Gingerols and shogaols belong to the secondary metabolites of the representatives of Zingiberaceae family. These phenolic compounds are responsible for the pungent taste of ginger and also for a wide range of pharmacological properties of the plants. The aim of this chapter is to collate the information on their chemical structure, bioavailability, toxicity, pharmacological properties, and application as food products, nutraceutics, and drugs.

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Authors and Affiliations

  1. Department of Pharmacognosy, Medical University of Lublin, Lublin, Poland

    Wirginia Kukula-Koch

  2. Department of Food and Nutrition, Medical University of Lublin, Lublin, Poland

    Lidia Czernicka

Authors
  1. Wirginia Kukula-Koch
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  2. Lidia Czernicka
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Corresponding author

Correspondence to Wirginia Kukula-Koch .

Editor information

Editors and Affiliations

  1. Institute of Chinese Medical Sciences, University of Macau Institute of Chinese Medical Sciences, Macau, Macao

    Jianbo Xiao

  2. School of Pharmacy & Biomolecular Sci., Liverpool John Moores University School of Pharmacy & Biomolecular Sci., Liverpool, UK

    Satyajit D. Sarker

  3. Faculty of Pharmaceutical Sciences, Tokushima Bunri University Faculty of Pharmaceutical Sciences, Tokushima, Japan

    Yoshinori Asakawa

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Kukula-Koch, W., Czernicka, L. (2020). Gingerols and Shogaols from Food. In: Xiao, J., Sarker, S., Asakawa, Y. (eds) Handbook of Dietary Phytochemicals. Springer, Singapore. https://doi.org/10.1007/978-981-13-1745-3_39-1

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  • DOI: https://doi.org/10.1007/978-981-13-1745-3_39-1

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  • Print ISBN: 978-981-13-1745-3

  • Online ISBN: 978-981-13-1745-3

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