Shogaols result in the ginger exhibiting a more pungent flavor,
while zingerones tend to be sweet.
When it is dried, the gingerols become shogaols,
while zingerones are higher in cooked ginger.
Not exact matches
While shogaol and
zingerone, closely - related terpenoid compounds, are both medicinally beneficial, shogaols compounds are more potent than
zingerones.
While the active anti-inflammatory effects of ginger are due to the inhibition of PH synthetase by gingerols, shogaols, and
zingerones, turmeric's most significant active compounds are turmerone and curcumin.
When ginger is cooked, the gingerols are transformed into become shogaols,
while in dried ginger
zingerone compounds are stronger.