Hydroxy-α-sanshool

Hydroxy-α-sanshool
Names
	Preferred IUPAC name (2E,6Z,8E,10E)-N-(2-Hydroxy-2-methylpropyl)dodeca-2,6,8,10-tetraenamide
	Other names Hydroxy-α-sanshool
Identifiers
CAS Number	83883-10-7;
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:172306;
ChEMBL	ChEMBL1084610;
ChemSpider	39144022;
PubChem CID	10084135;
CompTox Dashboard (EPA)	DTXSID20700212 ;
	InChI InChI=1S/C16H25NO2/c1-4-5-6-7-8-9-10-11-12-13-15(18)17-14-16(2,3)19/h4-9,12-13,19H,10-11,14H2,1-3H3,(H,17,18)/b5-4+,7-6+,9-8-,13-12+ Key: LHFKHAVGGJJQFF-UEOYEZOQSA-N;
	SMILES CC=CC=CC=CCCC=CC(=O)NCC(C)(C)O;
Properties
Chemical formula	C16H25NO2
Molar mass	263.381 g·mol−1
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Hydroxy-α-sanshool (/-sænʃoʊ.ɒl/), also known as simply sanshool is a molecule found in plants from the genus Zanthoxylum. It is believed to be responsible for the numbing and tingling sensation caused by eating food cooked with Sichuan peppercorns and Uzazi.

The term sanshool in the compound's name is derived from the Japanese term for the Japanese pepper, sanshō (山椒) (lit. 'mountain pepper'), to which was appended the suffix -ol, indicating an alcohol.