Shogaol

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Shogaol
Shogaol.png
Identifiers
CAS number 555-66-8 YesY
PubChem 5281794
ChemSpider 4445106 N
UNII 83DNB5FIRF N
ChEMBL CHEMBL25948 N
Jmol-3D images Image 1
Properties
Molecular formula C17H24O3
Molar mass 276.37
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
 N (verify) (what is: YesY/N?)
Infobox references
Shogaol
Heat (SR: 160,000)

Shogaol, also known as (6)-shogaol, is a pungent constituent of ginger similar in chemical structure to gingerol. Like zingerone, it is produced when ginger is dried or cooked.[1]

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.[2]

The name 'shogaol' is derived from the Japanese name for ginger (生姜、shōga).

Shogaol is rated 160,000 SHU on Scoville scale. When compared to other pungent compounds, shogaol is moderately more pungent than piperine, but less than capsaicin.

Compound Scoville Heat Units
(SHU)
Capsaicin 15,000,000[3]
(6)-Shogaol 160,000
Piperine 100,000
(6)-Gingerol 60,000

Pharmacology[edit]

Like ginger's other constituents, shogaol is bioactive. Among ginger constituents, it has a very strong antitussive (anti-cough) effect. Both shogaol and gingerols reduced blood pressure and gastric contraction.[4] Shogaol has been shown to induce apoptosis (kill) human human colorectal carcinoma cells via reactive oxygen species.[5] It is broken down into 16 metabolites via the mercapturic acid pathway.[6] Acetylcysteine was found to reduce effectiveness of shogaol's apoptotic properties.[5]

References[edit]

  1. ^ McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner pp. 425-426.
  2. ^ NSF International Determination of Gingerols and Shogaols in Zingiber officinale rhizome and powdered extract by High-Performance Liquid Chromatography.
  3. ^ Ula (1996), op. cit. "The HPLC measures the capsaicinoid(s) in ppm, which can then be converted to Scoville units using a conversion factor of 15, 20 or 30 depending on the capsaicinoid." This would make capsaicin 15,000,000 SHU.
  4. ^ http://europepmc.org/abstract/MED/6335723
  5. ^ a b http://onlinelibrary.wiley.com/doi/10.1002/mnfr.200700157/abstract;jsessionid=55E5ECB47266CC8C458900524C3B7E6B.f01t04?deniedAccessCustomisedMessage=&userIsAuthenticated=false
  6. ^ http://europepmc.org/abstract/MED/6335723