Some people love spicy food—the hotter, the better. Others go out of their way to avoid the palate-singeing burn of capsaicin, the compound that gives chili peppers their kick. Now, researchers have developed a portable ...
Analytical Chemistry
Oct 21, 2020
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12
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
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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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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
If you've enjoyed some spicy food lately, you might have a bird to thank.
Ecology
Feb 28, 2018
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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
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35
Biting into a chili pepper causes a burning spiciness that is irresistible to some, but intolerable to others. Scientists exploring the chili pepper's effect are using their findings to develop a new drug candidate for many ...
Biochemistry
Aug 20, 2014
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0
(Phys.org) —For more than a century, the global hot pepper industry has been dealing with a problem. A funguslike pathogen, known as Phytophthora capsici, has spread a root rot disease that severely diminishes crop yields. ...
Biotechnology
May 22, 2014
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