If you’ve ever regretted ordering a spicy meal, take note: A new study identifying molecules that suppress the heat of chili peppers hints at the possibility of adapting these compounds into an “anti-spice” condiment for food that’s too fiery to eat.
The research helps explain differences in chili pepper pungency, or spiciness, by identifying three compounds in a range of pepper samples that chemical analysis predicted, and study participants on a tasting panel confirmed, are linked to lower…
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News Source: www.sciencedaily.com
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