Hydroxy-β-sanshool

• CAT Number: I018401
• CAS Number: 97465-69-5
• Molecular Formula: C16H25NO2
• Molecular Weight: 263.38
• Purity: ≥95%
• Synonyms: (2E,6E,8E,10E)-N-(2-hydroxy-2-methylpropyl)dodeca-2,6,8,10-tetraenamide
• InChI: InChI=1S/C16H25NO2/c1-4-5-6-7-8-9-10-11-12-13-15(18)17-14-16(2,3)19/h4-9,12-13,19H,10-11,14H2,1-3H3,(H,17,18)/b5-4+,7-6+,9-8+,13-12+
• InChIKey: LHFKHAVGGJJQFF-UMYNZBAMSA-N
• SMILES: C/C=C/C=C/C=C/CC/C=C/C(=O)NCC(C)(C)O

Hydroxy-β-sanshool（Cat No.:I018401）is an alkamide compound primarily isolated from Zanthoxylum species (Sichuan pepper), responsible for the characteristic tingling and numbing sensation. This bioactive molecule activates somatosensory neurons by modulating ion channels such as TRPV1 and TRPA1, making it valuable in studies of neuroscience, sensory biology, and pain modulation. Beyond its culinary relevance, hydroxy-β-sanshool has drawn interest for potential analgesic, anti-inflammatory, and gastrointestinal regulatory effects. As a purified reference standard, it is widely applied in natural product chemistry, pharmacology, and food science, offering insights into sensory mechanisms and therapeutic development.