CAS: 252193-26-3

Hydroxy-Epsilon-Sanshool is an alkyl amide isolated from Zanthoxylum bungeanum. Hydroxy-Epsilon-Sanshool produces key tingling and numbing chemosensation.

Hydroxy-Ε-sanshool is a bioactive alkylamide, which is primarily derived from the fruit of the Sichuan pepper plant (Zanthoxylum bungeanum). This compound is characterized by its unique ability to interact with sensory receptors, specifically targeting the mechanosensitive ion channels in neurons. Hydroxy-Ε-sanshool is known for inducing a tingling or numbing sensation, often experienced when consuming Sichuan cuisine. The mode of action involves modulation of TRPV1 and TRPA1 channels, which are part of the transient receptor potential family. These channels play a critical role in pain and temperature sensation, leading to the characteristic tingling feeling. Furthermore, it has been observed that Hydroxy-Ε-sanshool may influence somatosensory pathways, providing insights into its broader neurological impacts. In applications, Hydroxy-Ε-sanshool is widely studied for its potential use in pain modulation therapies and its influence on appetite and taste modulation. It has been a subject of research in the development of novel therapeutic agents aimed at sensory modulation and in exploring new dimensions in food science and culinary innovations.