Researchers have shown that the presence of certain food proteins, such as those in egg yolk, suppresses extra virgin olive oil's purported less desirable sensory qualities, such as bitterness and ...

The worldwide popularity of garlic as a food ingredient and its therapeutic stature in folklore both stem in part from the distinctive pungency associated with its raw, uncooked state. Researchers ...

When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, ...

The genetics of pepper, Capsicum, makes for fascinating science. Not only are peppers separated by type into sweets, bells, or hots; they are also organized into 26 wild species and five domesticated ...

Chili peppers (Capsicum spp.) are an important spice and vegetable that supports food culture around the world, whose intensity of its pungent taste is determined by the content of capsicumoids.

The World Institute of Kimchi (WiKim) announced its development of a rapid analysis method for quantifying capsaicin (CAP) and dihydrocapsaicin (DHC), which are major pungency components in kimchi, ...

The tissue was collected and frozen immediately in liquid nitrogen, ground to a powder, and stored at −80 °C. RNA was extracted from all tissue types using a Qiagen RNeasy kit (Qiagen) according to ...

The familiar pungency of the common food ingredient garlic used extensively by food makers comes down to one particular compound and its ability to activate specific protein thermoreceptors in the ...

The small onions in your ‘sambar’, the famous South Indian lentil-based stew, probably had its roots in the sulphur-rich soils of Chettikulam and villages around it in Perambalur district in central ...

Must try alternatives for commercial hair oils This article discusses natural alternatives for commercial hair oils. Coconut oil, argan oil, olive oil, jojoba oil, castor oil, almond oil, and avocado ...