Hydroxy-alpha-sanshool

Hydroxy-alpha-sanshool

Hydroxy-alpha-sanshool is a naturally occurring compound found in plants of the Zanthoxylum genus, commonly known as Sichuan peppers. It is a member of the sanshools, a group of compounds known for their unique sensory properties.

Chemical Structure

Hydroxy-alpha-sanshool, also known as hydroxy-alpha-sanshool or hydroxy-alpha-sanshool A, has the chemical formula C10H15NO2. It is a bicyclic compound with a cyclohexene ring fused to a piperidine ring. The hydroxyl group (-OH) is attached to the cyclohexene ring.

Sensory Properties

Hydroxy-alpha-sanshool is known for its tingling or numbing sensation when consumed. It activates the TRPV1 ion channel, which is responsible for sensing heat and pain. This unique sensory experience is often described as a "tingling" or "electric" feeling on the tongue and lips.

Culinary Uses

Sichuan peppers, which contain hydroxy-alpha-sanshool, are widely used in Sichuan cuisine, particularly in dishes such as Mapo Tofu and Kung Pao Chicken. The tingling sensation adds a distinctive and enjoyable element to these dishes, enhancing the overall flavor profile.

Health Benefits

In addition to its sensory properties, hydroxy-alpha-sanshool has been studied for its potential health benefits. Research suggests that it may have anti-inflammatory and analgesic effects, making it a potential candidate for pain management and therapeutic applications.

References

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See Also

• Zanthoxylum
• Sichuan cuisine
• TRPV1 ion channel

External Links

• Study on the sensory properties of hydroxy-alpha-sanshool
• Potential health benefits of hydroxy-alpha-sanshool