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Bitter food but good medicine from cucumbers
Davis, California, USA
December 11, 2014
High-tech genomics and traditional Chinese medicine come together as researchers identify the genes responsible for the intense bitter taste of wild cucumbers. Taming this bitterness made cucumber, pumpkin and their relatives into popular foods, but the same compounds also have potential to treat cancer and diabetes.
Additional details can be found at: http://news.ucdavis.edu/search/news_detail.lasso?id=11100
Biosynthesis, regulation, and domestication of bitterness in cucumber
Lucas, William J., Science Magazine 2014
Contact: William Lucas, wjlucas@ucdavis.edu, (530) 752-1093
More solutions from: University of California, Davis
Website: http://www.ucdavis.edu Published: December 11, 2014 |
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