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 standardized curry dish. Image: C. Schranner/Leibniz-LSB@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 standardized curry dish. Image: C. Schranner/Leibniz-LSB@TUM Spicy substance from pepper gets into breast milk after eating - In part of a recent human study led by the Technical University of Munich (TUM), it was found that after eating a curry dish containing pepper, piperine - an alkaloid responsible for the pungency of pepper - was present in the milk of breastfeeding women. The findings help decipher mechanisms that shape our food preferences from infancy. Breast milk is the first food that babies consume. Various studies have suggested that the "taste experience" in early childhood influences eating behavior in adults. Unlike standardized infant formula, natural milk does not taste and smell the same every day. The differences are largely due to the maternal diet.
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