The Summary New research offers insight into the evolutionary history of amylase genes, which are key to our ability to eat and digest starchy food. Amylase genes produce an enzyme in saliva and the gut that’s key to breaking down starches into sugar. New research published Thursday in the journal Science suggests the amylase gene has a much longer evolutionary history than scientists previously thought. Some studies have suggested that populations with higher numbers of amylase copies tend to eat more starch, though more research is needed to explore those theories. … There are things that just exist.”Both recent studies relied on a relatively new technology to analyze genetic material from ancient humans.

---

Persons: ”, Omer Gokcumen, Gokcumen, amylase, Peter Sudmant, ” Sudmant, Sudmant, ” Gokcumen Organizations: University at Buffalo, University of California Locations: Europe, Africa, Berkeley, Siberia, Romania