Mass spectrometric analysis by a research team shows that piperine, which is responsible for the pungency of pepper, is detectable in breast milk for several hours just one hour after consuming a curry dish. (IMAGE)

Technical University of Munich (TUM)

Mass spectrometric analysis by a research team shows that piperine, which is responsible for the pungency of pepper, is detectable in breast milk for several hours just one hour after consuming a curry dish.

Caption

Mass spectrometric analysis by a research team shows that piperine, which is responsible for the pungency of pepper, is detectable in breast milk for several hours just one hour after consuming a curry dish.

Credit

C. Schranner/Leibniz-LSB@TUM

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