Phytochemistry and health functions of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb. et Zucc as pharma-foods: A systematic review

Huajiao, mainly including Zanthoxylum bungeanum Maxim (Z. bungeanum) and Zanthoxylum schinifolium Sieb. et Zucc (Z. schinifolium), has long been used for culinary purposes due to its typical pungent flavours throughout Asia, notably in Sichuan Cuisine. Increasing reports have suggest huajiao possess diverse bioactive ingredients and series of health benefits, thus a systematic review on the functional activities and underlying mechanisms of the two species is needed to address their future. This present paper reviews recent and comprehensive information on the botanical characteristics, compositions, biological activities, action mechanisms and application prospects of huajiao. The latest research progresses of huajiao, the present challenges and deficiency of relevant research and possible perspectives are also put forward systematically. Although there are obvious differences in botany and nutrition between the two species, the active substances and related pharmacological effects are basically similar. The compounds of huajiao are mainly divided into alkaloids, coumarins, lignans, flavonoids, terpenoids, and volatile oils, which are accountable for the various effects including attenuating pain, cancer, bacteria invasion, and also play a protective role in the gastrointestinal system, nervous system, cardiovascular system. Additionally, the sensory and functional properties of huajiao are affected by the type and content of chemicals, especially sanshools, flavonoids and volatile oils. Thus it is necessary to establish a reasonable production process and quality control system to ensure the safety and benefits of huajiao, and its efficient industrial development in the future.