Hydroxyalphasanshool

Hydroxyalphasanshool is a member of the sanshool family of alkylamides found in the fruits of Zanthoxylum species, most notably Sichuan pepper (Zanthoxylum piperitum, Z. simulans, and Z. bungeanum). It is one of several hydroxy-substituted sanshools, alongside hydroxybeta-sanshool and hydroxygamma-sanshool, which together contribute to the characteristic tingling and numbing sensation associated with these peppers.

Chemically, hydroxyalphasanshool is a lipophilic amide with a hydroxy substituent, present in the pepper oil in small to moderate amounts. It is water-insoluble but soluble in organic solvents and is typically isolated by solvent extraction and purified by chromatographic methods such as HPLC or GC-MS for analytical purposes.

Its sensory effect arises from action on sensory neurons where sanshools modulate transient receptor potential (TRP) channels, particularly TRPV1 and TRPA1. Activation of these channels produces the distinctive tingling, prickling, and mild warmth sensations that can accompany ingestion. The sensation is transient and generally lasts minutes, though duration varies with dose, food matrix, and individual sensitivity.

Applications and research. In cuisine, hydroxyalphasanshool contributes to the mouthfeel of Sichuan pepper. In scientific research it is used to study trigeminal nerve activation and the interactions of gustatory and chemesthetic sensations. Some related studies report anti-inflammatory, antimicrobial, or analgesic properties in sanshool compounds, but practical applications require further evidence.

Safety and regulations. In typical culinary use, hydroxyalphasanshool is not associated with serious adverse effects for most people. High concentrations may cause oral irritation or numbness; individuals with hypersensitivity to Zanthoxylum species should avoid products containing this compound.