Note: This article is currently in the 'Proposed Content' section
Sichuan pepper is a widely-used condiment. It has a citrus-like flavour and induces a tingling numbness in the mouth, which has been found to be due to the presence of a chemical called hydroxy-alpha sanshool.
However, unlike chilli pepper the biochemical pathways which cause the burning / numbing sensations are currently unknown.
The chemical structure of hydroxy-alpha sanshool is similar to that of capsaicin, but the mechanism of action by which it induces nerve sensations has been a matter of debate. Although the compound is an agonist at the pain integration channels TRPV1 and TRPA1 like capsaicin, newer evidence suggests that the tandem pore domain potassium channels KCNK3, KCNK9, and KCNK18 are primarily responsible for sanshool's effects.
Souce : Wikipedia
Ideas for new topics, and suggested additions / corrections for old ones, are always welcome.
If you have skills or interests in a particular field, and have suggestions for Wikenigma, get in touch !
Or, if you'd like to become a regular contributor . . . request a login password. Registered users can edit the entire content of the site, and also create new pages.
( The 'Notes for contributors' section in the main menu has further information and guidelines etc.)
You are currently viewing an auto-translated version of Wikenigma
Please be aware that no automatic translation engines are 100% accurate, and so the auto-translated content will very probably feature errors and omissions.
Nevertheless, Wikenigma hopes that the translated content will help to attract a wider global audience.