Why do onions make you cry? – Ask Japan

Let’s face it: The Nobel Prizes aren’t for everyone. That’s why we celebrate the Ig Nobel Prizes, which were handed out Thursday night at Harvard’s Sanders Theater.

The Chemistry Prize investigated the age-old mystery of why onions make people cry. The winning team, from Japan, showed that the plant biochemistry at work involved a previously undiscovered enzyme called lachrymatory-factor synthase. If onions could be engineered without that enzyme, it may be possible for them to retain their flavor and nutritional value without causing eyes to water, they wrote in the journal Nature.

Read the rest of the story: Ig Nobel Prizes.

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