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

, commonly known as Chinese pepper, widely used globally as a spice for its unique numbing-tingling sensation and flavor-enhancing properties, owes its key biological activity to sanshool, a major polyunsaturated fatty acid amide component, mainly present in its pericarps. This work comprehensively examines and summarizes sanshool's distribution, biosynthesis, stability, and bioavailability, while reviewing and discussing its potent biological functions and underlying molecular mechanisms, including antioxidation, analgesia, anti-inflammation, antiobesity, and antidiabetic effects. Various delivery systems for improving the stability and bioavailability of sanshool are also summarized and evaluated, including nanoparticles, liposomes, and emulsions. This study aims to provide a comprehensive understanding of sanshool's physiochemical properties and health benefits, facilitating its greater application in the food and nutraceutical industries.