The pericarps of several species from the <i>Zanthoxylum genus</i>, a.k.a. the “prickly ash”, have long been used for culinary purposes throughout Asia, most notably in the Sichuan (previously Szechuan) cuisine of Southwestern China, due to the unique tingling and numbing orosensations arising from a collection of polyunsaturated fatty acid amide (alkamide) constituents. This presentation will focus on our efforts to synthesize members of the sanshool and bungeanool families of alkymides found in Sichuan pepper, in stereochemically pure form, so that the underlying basis for the biological effects that they manifest can be better studied and understood.

Synthesis of fatty acid amides from Sichuan pepper

256th National Meeting (2018)

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