(IMAGE)

Technical University of Munich (TUM)

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

Usage Restrictions

Free for use in reporting on TUM and LSB, with the copyright noted.

License

Licensed content

Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.