A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods
Zhang D, Sun X, Battino M, Wei X, Shi J, Zhao L, Liu S, Xiao J, Shi B, Zou X · Trends in Food Science & Technology · 2021 November
DOI 10.1016/j.tifs.2021.03.004
Objective
In recent decades, increasing evidences suggest a series of health benefits and pharmacological effects are associated to the two peppers. Now, a systematic comparison of structural and bioactivities diversity of bioactive ingredients from edible parts of two peppers are necessary to address their future application.
Conclusions
In a summary, the major classes of chemicals in Chili pepper and Sichuan pepper are similar namely, polyphenols and alkaloids even though the composition in each class are variable. There is significant progress in the study of the medicinal potencies of these two peppers aimed at extracting the essential medicinal components and modifying them for pharmacological use in new drug developments for the clinical purposes of treating or managing pain, obesity, dyslipidemia, diabetes, gastrointestinal function, cardiovascular diseases, cancers and many more.
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