Tags: Chemical Compound, Chemical Substance.
Hydroxy-alpha sanshool is a bioactive component of plants from the Xanthoxylum genus including the Sichuan pepper. It is believed to be responsible for the numbing tingling sensation (paresthesia) caused by eating food cooked with Sichuan peppercorns.The molecular mechanisms by which hydroxy-alpha sanshool induces these sensations have been a matter of debate.
