{"id":3618,"date":"2022-09-20T06:18:29","date_gmt":"2022-09-20T06:18:29","guid":{"rendered":"https:\/\/aenverdexpress.es\/?p=3618"},"modified":"2022-09-20T06:18:30","modified_gmt":"2022-09-20T06:18:30","slug":"la-sandia-fue-blanca-amarga-y-potencialmente-mortifera","status":"publish","type":"post","link":"https:\/\/aenverde-cp7041.wordpresstemporal.com\/aenverdexpress.es\/2022\/09\/20\/la-sandia-fue-blanca-amarga-y-potencialmente-mortifera\/","title":{"rendered":"La sand\u00eda\u00a0fue blanca, amarga y potencialmente\u00a0mort\u00edfera"},"content":{"rendered":"<!--themify_builder_content-->\n<div id=\"themify_builder_content-3618\" data-postid=\"3618\" class=\"themify_builder_content themify_builder_content-3618 themify_builder tf_clear\">\n    <\/div>\n<!--\/themify_builder_content-->\n\n\n<p class=\"wp-block-paragraph\"><strong>La sand\u00eda que consumimos hoy en d\u00eda no tiene apenas parecido con la que revelan las semillas de 6.000 a\u00f1os halladas en Libia<\/strong>.\u00a0<a href=\"https:\/\/academic.oup.com\/mbe\/article\/39\/8\/msac168\/6652436\" target=\"_blank\" rel=\"noreferrer noopener\">Un reciente estudio<\/a>\u00a0llevado a cabo por un grupo internacional de investigadores encabezado por el colombiano \u00d3scar Alejandro P\u00e9rez-Escobar descubre, con un alto grado de probabilidad, que su aspecto era blanco y su sabor, amargo.\u00a0<strong>La pulpa ten\u00eda adem\u00e1s \u00abun gran contenido de un compuesto que se llama cucurbitacina<\/strong>, que es lo que da el sabor amargo a algunas calabazas y melones\u00bb.\u00a0<strong>Este compuesto, si se consume en grandes cantidades, puede llevar a la muerte<\/strong>, seg\u00fan declar\u00f3 el investigador P\u00e9rez-Escobar a BBC Mundo.\u00a0<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>M\u00e1s informaci\u00f3n <a href=\"https:\/\/www.aenverde.es\/la-sandia-fue-blanca-amarga-y-potencialmente-mortifera\/\" target=\"_blank\" rel=\"noreferrer noopener\">aqu\u00ed<\/a>.<\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>La sand\u00eda que consumimos hoy en d\u00eda no tiene apenas parecido con la que revelan las semillas de 6.000 a\u00f1os halladas en Libia.\u00a0Un reciente estudio\u00a0llevado a cabo por un grupo internacional de investigadores encabezado por el colombiano \u00d3scar Alejandro P\u00e9rez-Escobar descubre, con un alto grado de probabilidad, que su aspecto era blanco y su sabor, [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3619,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[271,61],"class_list":["post-3618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualidad","tag-estudio","tag-sandia-2","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v18.2 - 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