#SAYNO2GMO: “Purple `Tomatoes’ and ‘Juice’ Coming to a `Supermarket’ Near You”

#AceNewsServices says according to the latest `BBC Science Report’ the prospect of genetically modified purple tomatoes reaching the shelves has come a step closer. I have added a little additional information about where anthocyanin, which is an antioxidant comes from and relates, you may find it useful.   

English: Photograph of tomatoes on a vegetable...

English: Photograph of tomatoes on a vegetable stall at Borough Market in London, UK (Photo credit: Wikipedia)

Their dark pigment is intended to give tomatoes the same potential health benefits as fruit such as blueberries.

Developed in Britain, large-scale production is now under way in Canada with the first 1,200 litres of purple tomato juice ready for shipping.

The pigment, known as anthocyanin, is an antioxidant which studies on animals show could help fight cancer.

Scientists say the new tomatoes could improve the nutritional value of everything from ketchup to pizza topping.

The tomatoes were developed at the John Innes Centre in Norwich where Prof Cathie Martin hopes the first delivery of large quantities of juice will allow researchers to investigate its potential.

“With these purple tomatoes you can get the same compounds that are present in blueberries and cranberries that give them their health benefits – but you can apply them to foods that people actually eat in significant amounts and are reasonably affordable,” she said.

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I hope this will serve as a vanguard product where people can have access to something that is GM but has benefits for them”

Prof Cathie Martin John Innes Centre in Norwich

The tomatoes are part of a new generation of GM plants designed to appeal to consumers – the first types were aimed specifically at farmers as new tools in agriculture.

The purple pigment is the result of the transfer of a gene from a snapdragon plant – the modification triggers a process within the tomato plant allowing the anthocyanin to develop.

Although the invention is British, Prof Martin says European Union restrictions on GM encouraged her to look abroad to develop the technology.

Canadian regulations are seen as more supportive of GM and that led to a deal with an  Ontario company, New Energy Farms, which is now producing enough purple tomatoes in a 465 square metre (5,000sq ft) greenhouse to make 2,000 litres (440 gallons) of juice.

According to Prof Martin, the Canadian system is “very enlightened”.

“They look at the trait not the technology and that should be a way we start changing our thinking – asking if what you’re doing is safe and beneficial, not ‘Is it GM and therefore we’re going to reject it completely’.

“It is frustrating that we’ve had to go to Canada to do a lot of the growing and the processing and I hope this will serve as a vanguard product where people can have access to something that is GM but has benefits for them.”

The first 1,200 litres are due to be shipped to Norwich shortly – and because all the seeds will have been removed, there is no genetic material to risk any contamination.

Camelina plantsScientists at Rothamsted hope to produce a GM plant that provides “fish oil”

The aim is to use the juice in research to conduct a wide range of tests including examining whether the anthocyanin has positive effects on humans. Earlier studies show benefits as an anti-inflammatory and in slowing cancers in mice.

A key question is whether a GM product that may have health benefits will influence public opinion.

A major survey across the European Union in 2010 found opponents outnumbered supporters by roughly three to one.

The last approval for a GM food crop in the EU came in 1998.

Prof Martin hopes that the purple tomato juice will have a good chance of being approved for sale to consumers in North America in as little as two years’ time.

She and other plant researchers in the UK hope that GM will come to be seen in a more positive light.

Legacy of distrust

Earlier on Friday, scientists at Rothamsted Research in Hertfordshire announced that they were seeking permission for field trials for a GM plant that could produce a “fish oil”.

In a parallel project, they have cultivated a type of GM wheat that is designed to release a pheromone that deters aphids.

Professor Nick Pidgeon, an environmental psychologist at Cardiff University, has run opinion polls and focus groups on GM and other technologies.

He says that a legacy of distrust, including from the time of mad cow disease, will causing lasting concern.

“Highlighting benefits will make a difference but it’s only one part of the story which is quite complex.

“People will still be concerned that this is a technology that potentially interferes with natural systems – they’ll be concerned about big corporations having control over the technology and, at the end of the day, you feed it to yourself and your children and that will be a particular concern for families across the UK.”

“To change that negative view that people had 10-15 years ago will take a long time – it’ll take a demonstration of safety, a demonstration of good regulation and of the ability to manage the technology in a safe way. And that doesn’t happen overnight

EDITORS COMMENT: Read and judge for yourself with the following additional information below?

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What are Flavonoids – Many Health Benefits and Few Side Effects

flavonoids facts health benefitsFlavonoids are water-soluble polyphenolic compounds that usually contain 15 carbon atoms. The structure appears like a linear chain containing three carbon atoms joined by two benzene rings. There are around 4,000 different varieties of flavonoids and many of them are found in various fruits, vegetables and common beverages like tea, coffee, soybeans and fruit juices.

Flavonoids are classified into seven major types:

  • Flavones
  • Flavonols
  • Flavonones
  • Isoflavonoids
  • Anthocyanins
  • Chalcones
  • Catechins

Flavonoids have gained importance recently because of their tremendous health benefits which include having anti-tumor, anti-platelet, anti-allergic, anti-inflammatory and anti-oxidants properties. Some of the flavonoids can also be used for the treatment of cuts, bruises, contusions and sprains. These groups of flavonoids are classified a bioflavonoids.

Sources of Flavonoids
Most flavonoids are obtained from natural sources like various fruits and vegetables such as apples, oranges, pears, grapefruit, blueberries, cherries, raspberries, red cabbages, onions, soy beans, rutin, hesperidin, along with various types of nuts and legumes. Green and black teas are also considered major sources of flavonoids.

flavonoids facts health benefits

Benefits of Flavonoids
Flavonoids have tremendous benefits for both plants and human beings. This is because they contain considerable amounts of antioxidants, which are responsible for preventing cell damage and the aging process in the human body which is caused by free radical reaction. They block UV radiation which is destructive to nucleic acid. In plants, they combine to create pigmentation in flowers, which serve as the signals for pollinators. Flavonoids also help in photosynthesis by the selective allowance of blue, green and red light. This helps the plants to fight against being attacked from fungi, microbes and harmful insects. Flavonoids may be used in the treatment and prevention of some of the following common diseases:

  • Asthma
  • Allergies
  • Atopic Dermatitis
  • Cataracts
  • Diabetes
  • Gout
  • Muscular Degeneration
  • Migraines
  • Stomach Ulcers
  • Varicose Veins
  • Cancer
  • Heart Disease

The following table indicates the names of various flavonoids, their sources and the beneficial effects on the human body:

Name of Flavonoid
Helps To Prevent
Anthocyanins like Cyanidin, Peonidin, Pelargonidin.
Blackberries, Blueberries, Gooseberries, Blackcurrant, Aborigines, Strawberries.
Damage to heart and blood vessels and helps prevent cancer.
Flavan-3-ols and Procynidins like Catechin, Epicatechin, Epigallocatechin etc.
Green tea, Chocolate, Cherries, Beans.
Reduce oxidation of low density lipoprotein and cholesterol and triglycerides and cancer.
Flavanones like Hesperidin, Eriodictyol, Naringenin.
Lemon juice, orange juice, grape juice.
Aromatase and blocks estrogen production and helps prevents aging.
Flavones like Apigenin, Luteolin.
Capsicum, pepper, celery, parsley.
Heart disease.
Flavonols like Quercetin, Myricetin.
Onions, apples.
Hay fever, Eczema, Sinusitis and Asthma.
Isoflavones like Genistein, Daidzein.
Soy beans, soy flour, soy milk.
Blood cholesterol, Osteoporosis and menopausal symptoms.

Mechanism of Action
The mechanism of action for each group of flavonoids is quite complex . Out of the various types of flavonoids, most of them are available naturally in different varieties of citrus fruits, vegetables and beverages like tea, coffee, red wine, beer and fruit drinks. The basic functions of these flavonoids are to help prevent cell damage from the reactive species like peroxynitriles, super oxides, hydroxyl radicals, peroxyl radicals and singlet oxygen. A phenomenon called “oxidative stress”, which eventually leads to cell damage, usually occurs in the human body due to an imbalance created between the reactive species (mentioned above) and the antioxidants available in our body from natural food intake. Oxidative stress is harmful as it may cause many diseases like aging, arteriosclerosis, ischemic injury, inflammation of tissues, neurodegerative diseases like Parkinson’s and Alzheimer’s, including deadly diseases like cancer.

All flavonoids, along with enzymes and vitamins in combination, can prevent many diseases in the human body. Studies have shown that daily intake of large amounts of flavonoids are inversely related to the various coronary diseases including heart attacks. A daily intake of 500-800 mg of flavonoids can help to prevent many of the diseases mentioned above. Taking flavonoids in combination with dietary vitamins like vitamin C (70 mg), vitamin E (10 mg) and carotenoids (approximately 3 mg) is also recommended.

flavonoids facts health benefits

The ability of flavonoids to act as antioxidants and prevent aging and other ailments depends upon the molecular structure of the flavonoids. The hydroxyl group present in the flavonoids and its chemical structure are responsible for the scavenging activities of the free radical reaction in the human body caused by ageing. The most important flavonoid with great scavenging activities is quercetin as it possess the best chemical structural features for free radical activities. Prenylated flavonoids and prenyl chalcones are the other group of flavonoids that usually have larger antioxidant capabilities and with this they not only prevent the LDL oxidation in our body but also prevent the cellular damage in animals.

Deficiency Symptoms of Flavonoids
Decreased immunity systems such as frequent issues from coughs and colds, bruises, bleeding from the nose and swelling after any injury are some of the deficiency symptoms of flavonoids.

Side Effects of Flavonoids
Although flavonoids have multiple health benefits, they also have some side effects. Some of the flavonoids like catechin can cause fever, hives or anemia in some individuals although this is quite uncommon. People who are sensitive to citrus fruits may suffer from sore throats, headaches and digestive disorders. Excess amounts of some of the flavonoids, when consumed either via natural source or through supplements, may cause some abnormal disorders especially if the individual is on special medications like hormone replacement therapy (HRT) or high blood pressure medicine. Several studies have been done on the harmful effects of the various types of flavonoids and a narrow scope has shown that excess amounts of some types may cause gene transition especially if the individual is suffering from cancer and under medication. Since each person responds differently with different medications when being treated for a particular disease, similar is the effect of flavonoids in the human body when they are consumed excessively as external supplements. It is always advisable to consult with a physician before adopting any flavonoid supplementation into your diet.

By Suparna Sil



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