Ohio State News Highlights FFH Chili Pepper Research

FFH Faculty Director, Devin Peterson, PhD, and his collaborators found that customized chili pepper breeding contains suppressant agents that are able to reduce the spice content of a meal. This "anti-spice" condiment was discovered by identifying molecules that suppress the heat of chili peppers as a pain-relief alternative. Read the full article here.

This work, done in partnership with collaborators Joel Borcherding and Edisson Tello Camacho, exemplifies a broader goal of the Peterson Lab - to better understand how our mouths detect food compounds and how this shapes flavor perception. Ultimately, this can lead to making healthy food taste better without adding sugar, salt, or fat. The full publication can be found here.