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China | Food Science | Volume 11 Issue 2, February 2022 | Pages: 865 - 881
A Comparative Study of The Pharmacotherapeutic Effects of Capsicum and Zanthoxylum spp: A Systematic Review from Usage as Spice to Potential Clinical Use in Drug Development
Abstract: For centuries Chili and Sichuan peppers have been used in cooking largely in Asia due to their attractive pungent orosensations. It is a reported fact that Chili pepper and zanthoxylum bungeanum produces a combined typical complex taste (called as ?Ma La?) in traditional Sichuan cuisine. In addition to their unique hot sensory properties, many reports suggests accumulating evidences of medicinal and pharmacological significance attached to these two pungent spices. In this review we comprehensively compare the chemical compositions, organoleptic properties, pharmacological and clinical applications of Sichuan pepper and Chili pepper.
Keywords: Hydroxyl-?-sanshool, capsaicin, spices, polyphenols, flavonoids, clinical use
How to Cite?: Marcillinus Zekrumah, John Wahab, "A Comparative Study of The Pharmacotherapeutic Effects of Capsicum and Zanthoxylum spp: A Systematic Review from Usage as Spice to Potential Clinical Use in Drug Development", Volume 11 Issue 2, February 2022, International Journal of Science and Research (IJSR), Pages: 865-881, https://www.ijsr.net/getabstract.php?paperid=SR22218130105, DOI: https://dx.doi.org/10.21275/SR22218130105