Dr. Ivette Guzman, who is now an assistant professor in horticulture at New Mexico State University, worked at PHHI from 2010-2013 as a post doc in the labs of Dr. Alan Brown and Dr. Mary Ann Lila. For the past 2 weeks, she has been working in Dr. Mario Ferruzzi’s lab conducting bioaccessibility studies of lutein and zeaxanthin (yellow pigments) in chili peppers. Dr. Guzman brought samples from 8 chili pepper varieties from the Chili Pepper Institute to evaluate. Lutein and zeaxanthin are phytochemicals that offer neuroprotective health benefits and aid in cognitive thinking.