(IMAGE) Technical University of Munich (TUM) Caption 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 curry dish. Credit C. Schranner/Leibniz-LSB@TUM Usage Restrictions Free for use in reporting on TUM and LSB, with the copyright noted. License Licensed content Disclaimer: AAAS and EurekAlert! are not responsible for the accuracy of news releases posted to EurekAlert! by contributing institutions or for the use of any information through the EurekAlert system.