Genetically Modified Purple Tomatoes Available Commercially can Fight Cancer, Diabetes, Dementia

Purple tomatoes that have undergone genetic modification are now offered for sale. According to a study, this novel variety of tomato can combat diabetes, cancer, and dementia.

Numerous new genetically modified foods, such as corn, cotton, potatoes, and pink pineapple, have been developed since 1994, when the first genetically modified food became commercially available.

Changing an organism's genetic makeup may be worthwhile for a variety of reasons, despite the fact that genetically modified foods still have a bad reputation. For instance, many varieties of genetically modified foods have improved their nutritional value or disease resistance.

Nevertheless, despite all the advancements made in genetically modified foods since 1994, only a small number of items have actually hit the market. This is why it's so exciting that purple tomatoes have received regulatory approval in the US this September.

Developing Purple Tomatoes

In Norfolk, England's John Innes Centre, Cathie Martin and Eugenio Butelli have been working on creating the purple tomato for the past 14 years. They aimed to create a tomato that had higher levels of anthocyanins so that it could be used in studies on the health benefits of anthocyanins alongside unmodified tomatoes. Because tomatoes are delectable and popular, the team decided to alter them.

Many vegetables and fruits with purple, red, or blue flesh or peel naturally contain anthocyanins, including blueberries, strawberries, eggplants, and red cabbage. The team inserted genes from snapdragons into tomato DNA to create a purple tomato.

These experiments produced a fruit that was distinctive not just for its color. Additionally, they were successful in creating tomatoes with high anthocyanin levels, which are advantageous for a number of reasons and are comparable to those in blueberries.

Benefits of Anthocyanins

Shelf Life. In comparison to red tomatoes, the shelf life of purple tomatoes is double due to the higher anthocyanin content. This is due to anthocyanins' role in preventing overripening and lowering the fruit's vulnerability to post-harvest fungus attack.

Pollinators. An additional advantage of having a lot of anthocyanins is that they encourage animals and pollinators to spread the seeds, which improves plant reproduction and yield. Additionally enhancing plant survival, anthocyanins shield plants from pathogens and UV deterioration.

Fights Cancer, Diabetes, Dementia. Anthocyanins might also be beneficial to your health. Studies on other food products containing them have shown a link between them and reduced risk of cancer, type 2 diabetes, and inflammation. They might also guard the brain against conditions like dementia.

While research into the health advantages of purple tomatoes, specifically for humans, is still in its early stages, one study found that cancer-prone mice given a diet supplemented with purple tomatoes lived 30 percent longer than mice given red tomatoes.

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GM Crops

Breeding plants with higher levels of specific vitamins and minerals may help to improve health and reduce the burden of many common diseases, in addition to potentially assisting in the fight against climate change by creating more resilient crops. And GM crops could make it possible to guarantee that everyone has access to high-quality, environmentally friendly fresh produce, regardless of where they live.

Many nations have strict regulations governing GM foods, so any products that are allowed for consumption are safe for the health of people, plants, and animals.

According to The Conversation, increasing the number of governments that approve the sale of these genetically modified foods is currently the biggest challenge. Although the UK is ahead of other nations in terms of regulating crops that have undergone gene editing, it is currently unknown if the GM purple tomato will be sold there. However, according to CNN Business, purple tomatoes could start to be sold in the US as early as 2023.

The study by Martin, Butelli, and their colleagues was published in the journal Nature Biotechnology.

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