Central-east Mexico gave birth to the domesticated chili pepper—now the world's most widely grown spice crop—reports an international team of researchers, led by a plant scientist at the University of California, Davis.
Biotechnology
Apr 18, 2014
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Chili peppers may have been used to make spicy beverages thousands of years ago in Mexico, according to new research published November 13 in the open-access journal PLOS ONE by Terry Powis at Kennesaw State University and ...
Archaeology
Nov 13, 2013
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Chili peppers contain an activator of heat-sensitive pain receptors. An LMU team has now converted an antagonist to the compound into a light-sensitive regulator of such receptors that can differentially modulate the effects ...
Biochemistry
Jul 25, 2013
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Scientists have long known that seeds gobbled by birds and dispersed across the landscape tend to fare better than those that fall near parent plants where seed-hungry predators and pathogens are more concentrated.
Ecology
Jun 21, 2013
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(Phys.org) -- The plant hormone ethylene lets green tomatoes ripen even after the harvest, whereas the closely related chili peppers show no such effect. Researchers from the Max-Planck-Institute of Molecular Plant Physiology ...
Biotechnology
Aug 2, 2012
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The winter sun feels welcome, but not so a summer sunburn. Research over the past 20 years has shown that proteins on the surface of nerve cells enable the body to sense several different temperatures. Now scientists have ...
Biochemistry
Mar 2, 2012
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Scientists are reporting new evidence that capsaicin, the stuff that gives chili peppers their kick, may cause weight loss and fight fat buildup by triggering certain beneficial protein changes in the body. Their study, which ...
Biochemistry
Jun 2, 2010
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Capsaicin, the active ingredient in chili peppers, is most often experienced as an irritant, but it may also be used to reduce pain. A new work published by Drs. Feng Qin and Jing Yao in this week's PLoS Biology uses capsaicin ...
Feb 24, 2009
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How do plants make those pungent substances, anyway? The Leibniz Institute of Plant Biochemistry (IPB) is working intensively on this topic. Recently, a group of scientists led by Dr. Thomas Vogt have pinpointed the crucial ...
Biochemistry
Feb 6, 2023
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Stone soup (caldo de piedra) is a traditional meal from the Indigenous Chinantla region in the state of Oaxaca, Mexico. Prepared by men, it is made by placing tomato, cilantro, chili peppers, onion, raw fish, salt, and water ...
Plants & Animals
May 13, 2022
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