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Ginger (Gingerols and 6-Shogaol) Against Cancer

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Nutraceuticals and Cancer Signaling

Part of the book series: Food Bioactive Ingredients ((FBC))

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Abstract

Ginger, the rhizomes of Zingiber officinale Roscoe (Zingiberaceae), is one of the most widely consumed spices worldwide due to its pungent smell and taste. It has also traditionally been used since antiquity for the treatment of ailments like common colds, fever, arthritis, rheumatism, gastrointestinal complications, motion sickness, diabetes, infectious diseases, asthma, stroke, cancer, etc. Ginger is composed polyphenolics, such as gingerols, paradols and shogaols, which are associated with its remarkable bioactivity, including cancer. Various laboratory investigations have shown that ginger and its bioactive compounds especially 6-gingerol and 6-shogaol exhibit anticancer activities. In experimental studies, several mechanisms related to the chemopreventive effects of ginger and its active ingredients have been stated. Although ginger is a promising resource for the prevention and treatment of cancer, larger-scale clinical trials are required to support experimental studies.

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Authors and Affiliations

  1. Faculty of Pharmacy, Department of Pharmacognosy, Erciyes University, Kayseri, Turkey

    Esra Köngül Şafak & Gökçe Şeker Karatoprak

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  1. Esra Köngül Şafak
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  2. Gökçe Şeker Karatoprak
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Editors and Affiliations

  1. Food Materials & Process Design Eng, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

    Seid Mahdi Jafari

  2. Baqiyatallah University of Medical Sciences, Tehran, Iran

    Seyed Mohammad Nabavi

  3. National Institute of Agrarian and Veterinary Research (INIAV), Vila do Conde, Portugal

    Ana Sanches Silva

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Köngül Şafak, E., Şeker Karatoprak, G. (2021). Ginger (Gingerols and 6-Shogaol) Against Cancer. In: Jafari, S.M., Nabavi, S.M., Silva, A.S. (eds) Nutraceuticals and Cancer Signaling. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-74035-1_12

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