"Food and medicine are the same" Sichuan pepper: not only a seasoning, but also a treasure of health preservation

Sichuan pepper, a kitchen staple, has long been a cornerstone of Chinese culinary culture. From Mapo Tofu in Sichuan cuisine to the fiery aroma of hot pot bases, this humble ingredient plays a vital role. Yet few realize that behind this tiny grain lies a rich cultural heritage, unique bioactive compounds, and remarkable health benefits.

The Sichuan pepper (Zanthoxylum bungeanum), a plant in the Zingiberaceae family, is celebrated for its fruits that serve as a widely used seasoning across China and East Asia. Primarily cultivated in Sichuan, Shaanxi, Yunnan, and other regions, these fruits are renowned for their distinctive numbing flavor and aromatic profile. Recent breakthroughs through space-bred technology have yielded the "Tianfu Red No.1" variety, which demonstrates a 40% yield increase while producing twice as much numbing compounds as conventional cultivars.

Sichuan pepper contains abundant alkaloids, primarily quinoline, isoquinoline, and amide compounds. These alkaloids are characteristic components of plants in the Sichuan pepper genus. Medicinal components are found in its stems, fruits, and roots. As a by-product of processing, Sichuan pepper seeds contain rich flavonoids (total flavonoid content reaching 5%-10%) along with polyphenols, polysaccharides, and other medicinal chemical components.

Antimicrobial and Antiviral Effects: The oil extracts from Sichuan pepper fruits and roots, including petroleum ether extracts and water extracts, demonstrate significant antibacterial activity, particularly effective against Pseudomonas aeruginosa and Bacillus subtilis. Crude proteolytic enzymes in Sichuan pepper seeds also inhibit microbial growth. Anti-tumor Properties: Studies reveal that certain alkaloids in Sichuan pepper (e.g., pseudorhizobine) inhibit various tumor cell lines, with pepper seed oil showing notable suppression of specific cancer cells. Antioxidant Capacity: Pepper seed oil outperforms vitamin C at equivalent concentrations in scavenging hydroxyl radicals and DPPH free radicals. Lipid Regulation: It reduces serum levels of total cholesterol, triglycerides, and LDL cholesterol, contributing to cardiovascular disease prevention. Additional Therapeutic Benefits: Sichuan pepper exhibits anti-inflammatory, analgesic, and antiplatelet aggregation properties. Traditional Chinese Medicine (TCM) practitioners utilize it for abdominal pain relief, vomiting, diarrhea, and parasitic infections through its warming and itch-relieving effects.