CAS: 97465-69-5

Hydroxy-β-sanshool is a bioactive compound, which is derived from the Sichuan pepper plant, Zanthoxylum bungeanum. This compound is notable for its distinctive mode of action on the human nervous system. It is known to activate certain transient receptor potential (TRP) channels, specifically TRPV1 and TRPA1, which are involved in the detection of sensory stimuli such as temperature and chemical irritants. When these channels are activated by hydroxy-β-sanshool, a tingling or numbing sensation is produced, which is characteristically associated with the culinary use of Sichuan pepper. In scientific research, hydroxy-β-sanshool is explored for its applications in studying sensory perception and potential therapeutic uses. Its unique ability to modulate neural activity makes it a useful tool in neurobiological research to better understand sensory disharmony and pain modulation pathways. Furthermore, its efficacy in modulating trigeminal nerve endings suggests its potential in clinical contexts, such as the management of pain or other sensory disorders. The compound's distinctive properties furthermore support its ongoing investigation in flavor science for food and beverage innovation.

Hydroxy-β-sanshool is a pungent compound obtained from Zanthoxylum piperitum.

Hydroxy-β-sanshool is a pungent compound, it can cause oral numbness.