ADVANCED HERBAL DRUG TECHNOLOGY OF TRIPHALA

Snehal H. Jadhav*, Amol V. Pore, Sanjay K. Bais, Gopika D. Dongre

Sichuan pepper a signature spice of Chinese cuisine, is renowned for its distinctive tingling and numbing sensation an effect attributed to active compounds such as hydroxy-α-sanshool. Beyond its culinary significance, Z. bungeanum holds an esteemed place in traditional medicine and has been extensively studied for its phytochemical, pharmacological, and industrial potential. This review provides an integrated overview of its botany, chemical constituents, biological activities, and diverse applications. The plant contains a rich array of volatile and non-volatile compounds, including terpenes, alkylamides, and polyphenols, responsible for its aroma, flavor, and therapeutic properties. Pharmacological investigations have revealed potent antioxidant, antibacterial, anti-inflammatory, and antiviral activities. Despite significant progress, further research is needed to elucidate its molecular mechanisms, improve compound stability, and establish standardized quality evaluation systems. Overall, Z. bungeanum represents a versatile bioresource with broad scientific, medicinal, and commercial prospects.