- Jul 16, 2001
- 17,967
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yet another reason to use olive oil..anti-inflammatory properties.
In this week's journal Nature, published Thursday, Beauchamp and colleagues lay out the story.
The setting for this oddball epiphany was a medieval castle in Erice, where Beauchamp had gathered with other scientists, cookbook authors and chefs for an international symposium on food science. In and around the talk about airy souffles and the nature of salt, he sipped something sublime: freshly pressed, extra virgin olive oil from family groves belonging to another attendee. a d v e r t i s e m e n t
He noted its sunny color, its velvety feel and fruity aroma. And then, aha! The oil caught in his throat and made him cough.
Beauchamp recognized the irritation. He'd felt it during taste tests of liquid ibuprofen at Monell, the nonprofit research center he directs, which exists to learn about smell, taste and chemical sensation.
To make a long story short, he returned home and gave a taste of the Sicilian oil to fellow Monell scientist Paul AS Breslin, who had been studying ibuprofen.
"It became instantly clear to me there was something like ibuprofen in there," said Breslin, who knows intimately the bite of chili peppers and the tingle of ginger.
yet another reason to use olive oil..anti-inflammatory properties.
In this week's journal Nature, published Thursday, Beauchamp and colleagues lay out the story.
The setting for this oddball epiphany was a medieval castle in Erice, where Beauchamp had gathered with other scientists, cookbook authors and chefs for an international symposium on food science. In and around the talk about airy souffles and the nature of salt, he sipped something sublime: freshly pressed, extra virgin olive oil from family groves belonging to another attendee. a d v e r t i s e m e n t
He noted its sunny color, its velvety feel and fruity aroma. And then, aha! The oil caught in his throat and made him cough.
Beauchamp recognized the irritation. He'd felt it during taste tests of liquid ibuprofen at Monell, the nonprofit research center he directs, which exists to learn about smell, taste and chemical sensation.
To make a long story short, he returned home and gave a taste of the Sicilian oil to fellow Monell scientist Paul AS Breslin, who had been studying ibuprofen.
"It became instantly clear to me there was something like ibuprofen in there," said Breslin, who knows intimately the bite of chili peppers and the tingle of ginger.
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