- Hydroxy-α-
sanshool (/-sænʃoʊ.ɒl/) is a
molecule found in
plants from the
genus Zanthoxylum. It is
believed to be
responsible for the
numbing and tingling...
-
produces a tingling,
numbing effect due to the
presence of hydroxy-alpha
sanshool. The ****e has the
effect of
transforming other flavors tasted together...
- citronellal, dipentene; (+)-p****andrene, geraniol;(2)pungent substances:
sanshool I (a-
sanshool), sanshoamide"
Bibliography Andoh, Elizabeth; Beisch,
Leigh (2005)...
-
numbness is
caused by
Sichuan pepper,
which contains 3% hydroxy-alpha-
sanshool. The
precise origins of the dish are unclear, but many
sources attribute...
-
interaction with the
cannabinoid receptors and TRPV1 channels.
Hydroxy alpha sanshool Ramsewak, RS; Erickson, AJ; Nair, MG (1999). "Bioactive N-isobutylamides...
- Guillain–Barré
syndrome (GBS)
Heavy metals Herpes zoster Hydroxy alpha sanshool, a
component of
Sichuan peppers Hyperglycemia (high
blood sugar) Hyperkalemia...
- 4-Hydroxynonenal 4-Oxo-2-nonenal 4,5-EET 12S-HpETE 15-Deoxy-Δ12,14-prostaglandin J2 α-
Sanshool (ginger,
Sichuan and
melegueta peppers)
Acrolein Allicin (garlic) Allyl...
- 4-Hydroxynonenal 4-Oxo-2-nonenal 4,5-EET 12S-HpETE 15-Deoxy-Δ12,14-prostaglandin J2 α-
Sanshool (ginger,
Sichuan and
melegueta peppers)
Acrolein Allicin (garlic) Allyl...
-
contains a
chemical ingredient,
sanshool, a
local anesthetic that
causes a
tingling sensation on the tongue.
Sanshool is also the main
principle of Sichuan...
- 4-Hydroxynonenal 4-Oxo-2-nonenal 4,5-EET 12S-HpETE 15-Deoxy-Δ12,14-prostaglandin J2 α-
Sanshool (ginger,
Sichuan and
melegueta peppers)
Acrolein Allicin (garlic) Allyl...
