Abstract:

The antioxidant activity in vitro of sanshool from Sichuan peppers (Zanthoxylum bungeanum) was assessed by
total antioxidant capacity, reducing power and scavenging capacities against hydroxyl and 1,1-diphenyl-2-picrylhydrazyl
(DPPH) free radicals as well as its cellular antioxidant activity on human liver HepG2 cells. The results indicated that
sanshool had a certain reducing power and total antioxidant capacity in a dose-effect manner, but the scavenging activity on
DPPH and hydroxyl radicals was a little weak. The cellular antioxidant activity on human liver HepG2 cells showed that at
lower concentrations (0–50 μg/mL) of sanshool, superoxide dismutase (SOD) activity was decreased and malondialdehyde
(MDA) content was increased. At a concentration up to 100 μg/mL, SOD activity was increased significantly and MDA
content was reduced significantly (P < 0.05). Therefore, sanshool is can be considered as a potential antioxidant ingredient
for functional foods.

Key words: sanshool, antioxidant activity, HepG2 cells