Bitter food but good medicine from cucumber genetics

28 noviembre 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, researchers say.
http://feeds.sciencedaily.com/~r/sciencedaily/~3/BTq5GDucruw/141127212342.htm

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