Anyone who has tasted a hot chili pepper has felt the burn of capsaicinoids, the compounds that give peppers their spiciness, as well as possible health benefits. Related pepper compounds, called capsinoids, have similar ...
Analytical Chemistry
Nov 6, 2019
0
25
People who order their Buffalo wings especially spicy and sometimes find them to be too "hot," should choose milk to reduce the burn, according to Penn State researchers, who also suggest it does not matter if it is whole ...
Other
Jun 25, 2019
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0
I'm a New York native, born and raised in Ozone Park, Queens. My family has a decent amount of space in our small backyard to grow fruits and vegetables. Tomatoes, chili peppers, squash and cucumbers are just a few items ...
Environment
May 1, 2019
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5
It might be one of nature's most agile and calculating hunters, but the wolf spider won't harm an insect that literally leaves a bad taste in its mouth, according to new research by a team of Wake Forest University sensory ...
Plants & Animals
Apr 15, 2019
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22
The chili pepper, from an evolutionary perspective, is the tomato's long-lost spitfire cousin. They split off from a common ancestor 19 million years ago but still share some of the same DNA. While the tomato plant went on ...
Biotechnology
Jan 7, 2019
5
243
Almost all mammals avoid eating chili peppers and other "hot" foods, because of the pain they induce. But not the tree shrew, according to a study publishing July 12 in the open-access journal PLOS Biology by Yalan Han of ...
Plants & Animals
Jul 12, 2018
2
111
If you've enjoyed some spicy food lately, you might have a bird to thank.
Ecology
Feb 28, 2018
0
6
On the steep farming slopes of China, Bozhi Wu and his research associates are finding ways to improve economic and environmental stability.
Environment
Sep 13, 2017
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4
Capsaicin, the compound responsible for chilis' heat, is used in creams sold to relieve pain, and recent research shows that in high doses, it kills prostate cancer cells. Now researchers are finding clues that help explain ...
Biochemistry
Sep 9, 2015
0
35
UC Davis researchers have identified the molecular interactions that allow capsaicin to activate the body's primary receptor for sensing heat and pain, paving the way for the design of more selective and effective drugs to ...
Biochemistry
Jun 9, 2015
0
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