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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Zanthoxylum bungeanum
Numbing spice used in TCM for warming the middle, killing parasites, and relieving pain. Creates unique tingling sensation.
Szechuan pepper (Zanthoxylum bungeanum) is a traditional Chinese medicinal spice valued for its unique numbing and analgesic properties, primarily attributed to the alkylamide hydroxy-alpha-sanshool. It is used to warm the middle burner, relieve pain, and dispel cold, with modern research supporting its antimicrobial, anti-inflammatory, and digestive-stimulating effects. Key active compounds include sanshools, alkaloids, and volatile oils such as limonene and linalool.
Hydroxy-alpha-sanshool produces a tingling, numbing sensation by activating TRPV1 and TRPA1 channels, leading to desensitization of nociceptors and analgesic effects. The compound also modulates voltage-gated sodium channels, contributing to local anesthesia. Alkaloids and flavonoids in the herb exhibit anti-inflammatory activity via inhibition of COX-2 and NF-κB pathways, while limonene and linalool enhance gastric motility and possess antimicrobial properties against oral pathogens.
Numbing spice used in TCM for warming the middle, killing parasites, and relieving pain. Creates unique tingling sensation.
Szechuan pepper (Zanthoxylum bungeanum) is a traditional Chinese medicinal spice valued for its unique numbing and analgesic properties, primarily attributed to the alkylamide hydroxy-alpha-sanshool. It is used to warm the middle burner, relieve pain, and dispel cold, with modern research supporting its antimicrobial, anti-inflammatory, and digestive-stimulating effects. Key active compounds include sanshools, alkaloids, and volatile oils such as limonene and linalool.
Hydroxy-alpha-sanshool produces a tingling, numbing sensation by activating TRPV1 and TRPA1 channels, leading to desensitization of nociceptors and analgesic effects. The compound also modulates voltage-gated sodium channels, contributing to local anesthesia. Alkaloids and flavonoids in the herb exhibit anti-inflammatory activity via inhibition of COX-2 and NF-κB pathways, while limonene and linalool enhance gastric motility and possess antimicrobial properties against oral pathogens.