The fruits of various Zanthoxylum species are used as a spice in the Chinese and Japanese cuisine because of their delicate flavour and tingling properties. The lipophilic hydroxyalkamides hydroxy α- and β-sanshools (1a,b) have been identified as the tingling principles of these plants, and previous studies have validated a sanshool-rich lipophilic extract from the fruit husks of Z. bungeanum Maxim. (Zanthalene®) as an anti-itching cosmetic ingredient. Because tingling is a sort of ‘paralytic pungency’, and Zanthalene® potently inhibits synaptic transmission, we have investigated its capacity to relax subcutaneous muscles and act ...
Lifting properties of the alkamide fraction from the fruit husks of Zanthoxylum bungeanum is a post from: Skincare
Lifting properties of the alkamide fraction from the fruit husks of Zanthoxylum bungeanum via BuzzBlazer.com
No comments:
Post a Comment