Sichuan-Pfeffer Zanthoxylum simulans Hance

ZUSAMMENFASSUNG

Die nach verschiedenen Anbaugebieten unterscheidbaren Zanthoxylum-Arten finden in der westlichen Welt hauptsächlich als Gewürz der „Sichuan-Küche“ Verwendung, in der sie für das typische, prickelnde und leicht betäubende Gefühl auf der Zunge verantwortlich sind. Jedoch sind die Pflanzen ebenso tief in der Traditionellen Chinesischen Medizin als Heilmittel verwurzelt. Als Gewürz wird das Perikarp der getrockneten, reifen Früchte vorwiegend der Arten Z. simulans Hance und Z. schinifolium Sieb. & Zucc. eingesetzt. Für die Anwendung als Droge sind neben dem getrockneten Perikarp auch Blätter und Teile der Wurzel relevant. Als Hauptinhaltsstoffe der Droge konnten ätherisches Öl (komplexe Mischungen von Linalool, 1,8-Cineol, Limonen, β-Myrcen, Geraniol und α-Terpineol), die Stoffklasse der Alkamide, vertreten u.a. durch Hydroxy-α-, Hydroxy-β-, Hydroxy-γ-Sanshool sowie Alkaloide, Flavonoide und Lignane identifiziert werden. Die Komponenten des ätherischen Öls besitzen antioxidative sowie antimikrobielle Effekte. Intensiv untersucht wurden auch die Alkamide, die für das prickelnde Geschmackserlebnis verantwortlich sind und nach gegenwärtigem Kenntnisstand immunmodulatorische sowie antientzündliche Wirkungen induzieren.

ABSTRACT

Sichuan pepper (Zanthoxylum simulans Hance)

The species of Zanthoxylum belong to the plant family of Rutaceae and can be differentiated according to their growing area. Within the Western civilization, they are widely used as spice of the „Sichuanese cuisine“ an are responsible for the unique spicy, tingling and numbing taste attributes. In addition to the culinary applications, Zanthoxylum species are important medicinal plants of traditional Chinese medicine since ancient times.

The spice mainly consists of the dried pericarp of the ripe fruit from Z. simulans Hance and Z. schinifolium Sieb. & Zucc. For medical use, leaves and parts of the root as well as the dried pericarp are of importance. The plant was reported to contain essential oil (with complex mixtures of linalool, limonene, β-myrcene, geraniol und α-terpineol) along with aliphatic acid amides (hydroxy-α-, hydroxy-β-, and hydroxy-γ-sanshool) as well as alkaloids, flavonoids and lignans as major compounds. The essential oil components of the plant are known for their antioxidant as well as antimicrobial activity. Of major importance and therefore of interest in many studies are the aliphatic acid amides. They are supposed to be responsible for the distinctive tingling and numbing taste of the spice and induce, following recent studies, immunomodulatory as well as anti-inflammatory effects.

Schlüsselwörter

Zanthoxylum simulans Hance - Rutaceae - Traditionelle Chinesische Medizin - Huajiao - Alkamide

Keywords

Zanthoxylum simulans Hance - Rutaceae - traditional Chinese medicine - huajiao - alkylamides

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