CAS 97465-69-5
:Formula:C16H25NO2
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+
InChI key:LHFKHAVGGJJQFF-UMYNZBAMSA-N
SMILES:C/C=C/C=C/C=C/CC/C=C/C(=O)NCC(C)(C)O
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Hydroxy-β-sanshool
CAS:Hydroxy-β-sanshool is a pungent compound obtained from Zanthoxylum piperitum.Formula:C16H25NO2Purity:99.86%Color and Shape:SolidMolecular weight:263.3752Hydroxy-β-sanshool
CAS:Hydroxy-β-sanshool is a pungent compound, it can cause oral numbness.Formula:C16H25NO2Purity:95%~99%Molecular weight:263.381Hydroxy-β-sanshool (Standard)
CAS:Hydroxy-β-sanshool (Standard) is a reference standard for research and analysis in studies involving Hydroxy-β-sanshool. Hydroxy-β-sanshool is a pungent compound obtained from Zanthoxylum piperitum.Formula:C16H25NO2Molecular weight:263.3752Hydroxy-β-sanshool
CAS:Hydroxy-β-sanshool is a bioactive compound, which is derived from the Sichuan pepper plant, Zanthoxylum bungeanum. This compound is notable for its distinctive mode of action on the human nervous system. It is known to activate certain transient receptor potential (TRP) channels, specifically TRPV1 and TRPA1, which are involved in the detection of sensory stimuli such as temperature and chemical irritants. When these channels are activated by hydroxy-β-sanshool, a tingling or numbing sensation is produced, which is characteristically associated with the culinary use of Sichuan pepper.Formula:C16H25NO2Purity:Min. 95%Molecular weight:263.37 g/mol
