Hydroxy alpha sanshool

Hydroxy alpha sanshool is a naturally occurring alkamide found in plants from the Zanthoxylum genus, which includes the Sichuan pepper. It is responsible for the unique tingling and numbing sensations associated with eating these peppers.

Chemistry

Hydroxy alpha sanshool is a type of alkylamide, a class of compounds characterized by their amide functional group. It is structurally related to other alkylamides found in Zanthoxylum plants, such as hydroxy beta sanshool and hydroxy gamma sanshool. The molecule consists of a hydroxy group, an amide group, and a long aliphatic chain.

Pharmacology

The unique sensory effects of hydroxy alpha sanshool are due to its interaction with sensory neurons. It has been found to activate two types of ion channels on these neurons: the TRPV1 and TRPA1 channels. These channels are involved in the sensation of heat and cold, respectively, and their activation by hydroxy alpha sanshool results in the characteristic tingling and numbing sensations.

Culinary Use

Hydroxy alpha sanshool is a key ingredient in many traditional Chinese dishes, including the famous Sichuan cuisine. It is also used in other Asian cuisines, such as Japanese cuisine and Korean cuisine, and is a common ingredient in herbal medicine in these cultures.

See Also

• Zanthoxylum
• Sichuan pepper
• TRPV1
• TRPA1

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