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A Review on the Bioavailability, Bioefficacies, and Delivery Systems for Sanshools, the Main Numbing Substances in

Chun Ding1, Chi-Tang Ho2, Yawen Wang3

  • 1Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science, South China Agricultural University, Guangzhou 510642, China.

Journal of Agricultural and Food Chemistry
|June 25, 2026
PubMed

Keywords:
bioavailabilitybiological functiondelivery systemsflavor mechanismssanshool

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