Composition, mechanisms of tingling paresthesia, and health benefits of Sichuan pepper: A review of recent progress

To maintain physiological and biochemical equilibrium in the body, it is critical to balance the pro- and anti-oxidant activities. The ongoing quest for natural bioactive compounds to minimize health hazards associated with free radicals has been a research priority for years. Sichuan pepper, a distinctive pungent-flavored spice, has recently piqued the interest of experts due to its vast health benefits. Sichuan pepper is a multifunctional spice that generates the benign 'tingling and numbing' feelings throughout the mouth by activating particular neurons that are mechanically different from those stimulated by chili. Recent trends in specimen preparation include reducing the number of steps and minimizing the intake of sample and organic solvents. It is important to decrease the organic solvents consumption and increasing the use of sustainable techniques, however, a correct solvent utilization decreases the risks related to toxicity. This review summarizes the volatile and non-volatile chemical components in Sichuan pepper, its sensory mechanisms of tingling paresthesia, and the potential signaling pathways associated with its therapeutic activity, providing a broad view of the current trends in its application in food and the future perspectives in the expanding knowledge related to health and food quality.