JOHN INNES CENTREPurple transgenic tomato: human health benefits will be tested JOHN INNES CENTRE
Pasta and pizza sauces, along with tomato juice, may be coming in purple instead of their usual red. Tomatoes that resemble beets on the inside are now being grown in Ontario, Canada, as part of an experiment performed for the John Innes Centre (JIC) in England. The color derives from high levels of anthocyanins, compounds found in blackberries and blueberries. Earlier studies showed that these compounds have antioxidant properties and anti-inflammatory effects and that they have been able to slow the progression of cancer in mice. In addition to these potential health benefits, which may be proven through studies on the juice of this vegetable, researchers led by Professor Cathie Martin, of JIC, report that the new tomatoes have double the shelf life, potentially making them a more attractive commercial option. The purple variety was formulated from regular tomatoes that received a gene from the snapdragon, an ornamental plant of the genus Anthirrhinum native to rocky areas of the United States, Europe, and Africa. In Brazil, the plant is known as boca-de-leão, which translates literally as “lion’s mouth.” The experiment is being conducted along with the Canadian company New Energy Farm. The North American country was chosen to host the research because Europe has restrictions on the production of genetically modified (GM) foodstuffs. Until now, the development of GM plants has been limited to improving cultivation, repelling certain bugs, or achieving resistance to herbicides.
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