sanshool
National Institutes of Health
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Ultraviolet radiation is markedly increased because of pollution and the depletion of the stratospheric ozone layer. Excessive…
The fruits of various Zanthoxylum species are used as a spice in the Chinese and Japanese cuisine because of their delicate…
Szechuan peppers contain hydroxy-α-sanshool that imparts desirable tingling, cooling, and numbing sensations. Hydroxy-α-sanshool…
Hydroxy-α-sanshool, the active ingredient in plants of the prickly ash plant family, induces robust tingling paresthesia by…
Previous studies investigated the neural and molecular underpinnings of the tingle sensation evoked by sanshool and other natural…
The enigmatic sensation of tingle involves the activation of primary sensory neurons by hydroxy-alpha-sanshool, a tingly agent in…
The detection threshold and taste characteristics of sanshools were examined by sensory evaluation, after isolating four…
The distributions of each sanshool in the Japanese pepper plant grown in various regions and the change in composition of…