Biological mechanisms, pharmacological and pathological activities, and quality optimization of gingerols and shogaols

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-28 DOI:10.1016/j.jff.2025.106773

Xicen Jiang

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引用次数: 0

Abstract

Ginger is well known. Gingerols and shogaols are one of the most popular and valuable active components in ginger. The antioxidant, anti-inflammatory, anticancer and other bioactive mechanisms have recently been widely studied and demonstrated. Although numerous articles have reviewed biological mechanisms of gingerols and shogaols respectively, there is a lack of perspective to integrate and contrast the biological activity mechanisms of gingerols and shogaols. Thus, starting from the perspective of signaling pathways and related metabolites, this paper systematically summarized the different bioactive mechanisms, pharmacological and pathological significance of gingerols and shogaols. Based on these findings, the quality optimization strategy was suggested, significance include the following two aspects. To provide a theoretical basis and direction for the further study of biological mechanisms and clinical research. To provide a reference for people and patients to reasonably use the ginger as well as realizing the maximization of the efficacy of the ginger.

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姜辣素和姜辣素的生物学机制、药理和病理活性及品质优化

金吉尔是众所周知的。姜辣素和姜酚是生姜中最受欢迎和最有价值的活性成分之一。近年来，其抗氧化、抗炎、抗癌等生物活性机制得到了广泛的研究和证实。虽然已有大量文献分别对姜辣素和姜辣素的生物学机制进行了综述，但对姜辣素和姜辣素的生物活性机制进行整合和对比研究的视角不足。因此，本文从信号通路及相关代谢物的角度出发，系统总结了姜辣素和姜辣素不同的生物活性机制、药理和病理意义。基于这些发现，提出了质量优化策略，其意义包括以下两个方面。为进一步研究其生物学机制和临床研究提供理论依据和方向。为人们和患者合理使用生姜，实现生姜功效的最大化提供参考。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.