{"version":"1.0","provider_name":"Observatorio Tecnol\u00f3gico de Hidalgo","provider_url":"https:\/\/otech.uaeh.edu.mx\/noti","author_name":"admin","author_url":"https:\/\/otech.uaeh.edu.mx\/noti\/author\/admin\/","title":"Capsaicina, la mol\u00e9cula picante contra la obesidad - Observatorio Tecnol\u00f3gico de Hidalgo","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"bqckjQSLDQ\"><a href=\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/capsaicina-la-molecula-picante-contra-la-obesidad\/\">Capsaicina, la mol\u00e9cula picante contra la obesidad<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/otech.uaeh.edu.mx\/noti\/ciencia\/capsaicina-la-molecula-picante-contra-la-obesidad\/embed\/#?secret=bqckjQSLDQ\" width=\"600\" height=\"338\" title=\"&#8220;Capsaicina, la mol\u00e9cula picante contra la obesidad&#8221; &#8212; Observatorio Tecnol\u00f3gico de Hidalgo\" data-secret=\"bqckjQSLDQ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/otech.uaeh.edu.mx\/noti\/wp-content\/uploads\/2018\/09\/Notic.5-9.jpg","thumbnail_width":600,"thumbnail_height":350,"description":"Picante pero sabroso. El chile es un fruto presente en casi toda la cocina mexicana y su sabor va desde algunos que pr\u00e1cticamente no son picantes, hasta aquellos que son un reto para el paladar, pero adem\u00e1s del uso culinario, cient\u00edficos jaliscienses han encontrado una nueva utilidad para el chile: explotar sus propiedades para combatir [&hellip;]"}