FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (9): 248-253.doi: 10.7506/spkx1002-6630-20200314-221

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Progress in the Biological Functions of Sanshool

NIU Bo, PANG Guangchang, LU Dingqiang   

  1. (Tianjin Key Laboratory of Food Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
  • Online:2021-05-15 Published:2021-06-02

Abstract: Sanshool, the most important numb-taste substance, has a strong affinity to a variety of drug target receptors of great interest (cannabinoid receptor and vanillic acid receptor), and can activate a variety of ion channels and exert a wide range of biological effects in the body. This article summarizes the structure, physicochemical properties, taste mechanism and biological activity of sanshool, focusing on its effects on the sensory and intestinal peristalsis in humans, anti-cancer, analgesic and anti-obesity properties, and auxiliary therapeutic effects on diabetes. Future directions for sanshool research are discussed. We hope that this review will provide a theoretical reference for studies on the structure and functions of sanshool.

Key words: sanshool; anti-obesity; analgesic; diabetes; intestinal peristalsis; anti-cancer

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