When biting into a chili pepper, you expect a fiery sensation on your tongue. This spiciness is detected because of capsaicinoid compounds. But for some peppers, despite high levels of capsaicinoids, the heat is mysteriously dull. Now, researchers reporting in ACS’ Journal of Agricultural and Food Chemistry have identified three compounds that lessen peppers’ pungency. These results challenge the reliability of the century-old Scoville scale, which traditionally bases its rating on two capsaicinoids.

The substances behind the slimy strings from okra and the gel from fenugreek seeds could trap microplastics better than a commonly used synthetic polymer. Previously, researchers proposed using these sticky natural polymers to clean up water. Now, they report in ACS Omega that okra and/or fenugreek extracts attracted and removed up to 90% of microplastics in ocean water, freshwater and groundwater.

Ear infections are a common and painful occurrence in infants and toddlers. Oral antibiotics are often prescribed for a week to treat the condition, but these drugs can trigger side effects that disrupt treatment, which can lead to infection recurrence and antibiotic resistance. Now, researchers in ACS Nano report a topical antibiotic gel that, applied once, cured middle ear infection within 24 hours in chinchillas.