Hydroxy alpha sanshool

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Hydroxy alpha sanshool
CAS number 83883-10-7
PubChem 10084135
ChemSpider 39144022
Jmol-3D images Image 1
Molecular formula C16H25NO2
Molar mass 263.19 g/mol
Except where noted otherwise, data are given for materials in their standard state (at 25 °C (77 °F), 100 kPa)
Infobox references

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. Although the compound is an agonist at the pain-integrating cation channels TRPV1 and TRPA1, newer evidence suggests that the two-pore domain potassium channels KCNK3, KCNK9, and KCNK18 are primarily responsible for hydroxy-alpha sanshool's effects on somatosensory neurons.[1]

The term sanshool in the compound's name is derived from the Japanese term for the Sichuan pepper, sanshō (山椒?) (literally, Mountain Pepper), to which was appended the suffix -ol, indicating a chemical alcohol.


Hydroxy-alpha sanshool excites D-hair Afferent nerve fibers, a distinct subset of the sensitive light touch receptors in the skin, and targets novel populations of Aβ and C-fiber nerve fibers.[2]

See also[edit]


  1. ^ Bautista DM, Sigal YM, Milstein AD, Garrison JL, Zorn JA, Tsuruda PR, Nicoll RA, Julius D (July 2008). "Pungent agents from Szechuan peppers excite sensory neurons by inhibiting two-pore potassium channels". Nat. Neurosci. 11 (7): 772–9. doi:10.1038/nn.2143. PMC 3072296. PMID 18568022. 
  2. ^ Lennertz, Richard C; Tsunozaki, Makoto; Bautista, Diana M; Stucky, Cheryl L (24 Mar 2010). "Physiological basis of tingling paresthesia evoked by hydroxy-α-sanshool". J Neurosci. (Society for Neuroscience) 30 (12): 4353–4361. doi:10.1523/JNEUROSCI.4666-09.2010.