As one of the main bioactive compounds of dried ginger,
6-shogaol has been widely used to alleviate many ailments. It is also a major pungent flavor component, and its precursor prior to
dehydration is
6-gingerol, which is reported to be responsible for the pungent flavor and biological activity of fresh ginger. Structurally, gingerols including
6-gingerol have a β-
hydroxyl ketone moiety and is liable to dehydrate to generate an α,β-unsaturated
ketone under heat and/or acidic conditions. The conjugation of the α,β-unsaturated
ketone skeleton in the chemical structure of
6-shogaol explicates its higher potency and efficacy than
6-gingerol in terms of
antioxidant, anti-inflammatory, anticancer,
antiemetic and other bioactivities. Research on the health benefits of
6-shogaol has been conducted and results have been reported recently; however, scientific data are scattered due to a lack of systematic collection. In addition, action mechanisms of the preventive and/or therapeutic actions of
6-shogaol remain obscurely non-collective. Herein, we review the preparations, biological activity and mechanisms, and metabolism of
6-shogaol as well as the properties of
6-shogaol metabolites.