Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)

  title={Chemical composition, sensory properties and application of Sichuan pepper (Zanthoxylum genus)},
  author={Yue Ji and Shiming Li and Chi-Tang Ho},
  journal={Food Science and Human Wellness},

A Comparative Study of The Pharmacotherapeutic Effects of Capsicum and Zanthoxylum spp: A Systematic Review from Usage as Spice to Potential Clinical Use in Drug Development

For centuries Chili and Sichuan peppers have been used in cooking largely in Asia due to their attractive pungent orosensations. It is a reported fact that Chili pepper and zanthoxylum bungeanum

An Overview of Genus Zanthoxylum with Special Reference to Its Herbal Significance and Application

This chapter highlights the major significant discoveries in the recent decade in this genus, which can add a step in the way of development of herbal medicines.

Interactions between Phenols and Alkylamides of Sichuan Pepper (Zanthoxylum Genus) in α-Glucosidase Inhibition: A Structural Mechanism Analysis.

The phenols and alkylamides in 26 varieties of Zanthoxylum pericarps (ZP) were comparatively identified, and the contribution of these key components to the inhibition of in vitro α-glucosidase

Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis

Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory



Formation by mechanical stimulus of the flavor compounds in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).

The results revealed that the hydrolysis of glycosides and the degradation of unsaturated fatty acids both played an important role in the formation of the major aroma compounds in young leaves of Japanese pepper.

Chemical composition and antibacterial activity of the essential oil from green huajiao (Zanthoxylum schinifolium) against selected foodborne pathogens.

The antibacterial activity of the essential oil from green huajiao may be due to the increase in permeability of cell membranes, and the leakage of intracellular constituents, on the basis of the cell constituents' release assay and electron microscopy observations.

New polyunsaturated fatty acid amides isolated from the seeds of Zanthoxylum piperitum

Five linear fatty acid amides of the sandshool class, including two new compounds, were isolated from Zanthoxylum piperitum seeds and exhibited weak cytotoxicity in the A-549 (human lung cancer) cell line.

Essential oil composition and antibacterial activity of Zanthoxylum bungeanum

The essential oil showed strongly detrimental effects on the growth and morphological structure of the tested bacteria, so it is suggested that Zanthoxylum bungeanum could be used as antibacterial agent in food industry.

Lifting properties of the alkamide fraction from the fruit husks of Zanthoxylum bungeanum

Observations validate the use of sanshool‐rich lipophilic extracts as an efficacious, immediate‐action lifting agent, and exemplify the relevance of sensory observations to foster the development of innovative cosmetic ingredients.

The Chemical and Genetic Characteristics of Szechuan Pepper (Zanthoxylum bungeanum and Z. armatum) Cultivars and Their Suitable Habitat

The results indicated that the most suitable areas for producing Z. bungeanum cultivars ranged from the Hengduan Mountains to the Ta-pa Mountains, and the regions suitable for Z. armatum cultivars were found to be in the Sichuan Basin and Dalou-Wu mountains.

Quantitative Analysis of Sanshool Compounds in Japanese Pepper (Xanthoxylum piperitum DC.) and Their Pungent Characteristics

The distributions of each sanshool in the Japanese pepper plant grown in various regions and the change in composition of sanshools during maturation of the fruit were investigated. The degree of

Polyphenolics composition of the leaves of Zanthoxylum bungeanum Maxim. grown in Hebei, China, and their radical scavenging activities.

The result shows that the polyphenols could reduce the ROS in HT-29 cells without cell toxicity and show good radical scavenging activities in DPPH and superoxide anion.