The pericarp of Zanthoxylum bungeanum Maxim., commonly known as Sichuan pepper, is a widely used spice to remove fishy odor and add palatable taste. A phytochemical investigation of the 95% ethanol extract of Sichuan pepper resulted in the isolation of 21 isobutylhydroxyamides, including 8 new ones named ZP-amides G–N, among which the chiral resolution of racemic ZP-amide A and ZP-amide B was successfully accomplished. The protective activity on corticosterone-treated PC12 cells of the isolated isobutylhydroxyamides was also evaluated. The new compounds 3–5 and the known compounds 1, 1a, 2, 2a, 11, and 15 improved the survival rate of PC12 cells. The bioactivity studies disclosed the potential of Sichuan pepper to be developed as new neuroprotective functional food.

中文翻译：

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四川辣椒异丁基羟酰胺及其对皮质酮损伤PC12细胞的保护作用

花椒（Zanthoxylum bungeanum Maxim）的果皮，通常被称为四川胡椒，是一种广泛使用的香料，可去除鱼腥味并增加可口的味道。对四川辣椒95％乙醇提取物进行的植物化学研究结果分离出21种异丁基羟基酰胺，包括8种新的ZP-酰胺G–N，其中外消旋ZP-酰胺A和ZP-酰胺B的手性拆分成功。完成。还评估了分离的异丁基羟酰胺对皮质酮处理的PC12细胞的保护活性。这些新化合物3 - 5和已知化合物1，1A，2，图2a，11，和15提高了PC12细胞的存活率。生物活性研究表明，四川辣椒有可能被开发为新型神经保护功能性食品。