CAS 83883-10-7: Hydroxy-α-sanshool

Hydroxy-α-sanshool

Hydroxy-α-sanshool is a bioactive compound, which is a naturally occurring alkylamide. It is predominantly sourced from the fruit husks of the plant Zanthoxylum species, commonly known as Sichuan pepper. Hydroxy-α-sanshool is known for its unique mode of action, which involves the activation of specific ion channels in sensory neurons, notably the TRPV1 and TRPA1 channels. This activation results in a characteristic tingling and numbing sensation, commonly referred to as the "Sichuan pepper effect." The compound's uses and applications extend into various fields. In culinary science, hydroxy-α-sanshool is a key component in dishes that aim to create a multisensory dining experience. Beyond gastronomy, its bioactive properties have sparked interest in neuroscience and pharmacology, with research exploring its potential role in modulating pain pathways and its effects on sensory perception. Additionally, the sensory attributes associated with hydroxy-α-sanshool have potential applications in designing new consumer products that leverage its unique sensory experience. Its diverse applications highlight its importance in both traditional uses and modern scientific research.

Hydroxy-alpha-sanshool exerts antiobesity and hypolipidemic activities in HFD rats by reducing liver oxidative stress and thus could be considered as a potential candidate drug to cure or prevent obesity and hyperlipidemia. It also has analgesic properties, it activates TRPV1 and TRPA1 in sensory neurons.

Hydroxy-α-sanshool is an alkyl amide isolated from the pepper. It acts as a TRPA1 covalent and TRPV1 non-covalent agonist (EC50s: 69 and 1.1 μM).