A comparative overview on chili pepper (capsicum genus) and sichuan pepper (zanthoxylum genus): From pungent spices to pharma-foods

Both Chili pepper (CP) and Sichuan pepper (SP) have long been used for culinary purposes throughout Asia. It is well known CP and SP are well accompanied in Sichuan Cuisine, producing a typical pungent sensation. In recent decades, increasing evidences suggest a series of health benefits and pharmacological effects are associated to the two peppers. Now, a systematic comparison of structural and bioactivities diversity of bioactive ingredients...