Flavonoid rich GM rice to boost antioxidant levels
Published March 3rd, 2007
Rice genetically modified to have high flavonoid content has a 22 per cent higher antioxidant activity than untransformed rice, says a joint German-Indian study.
“The transgenic rice and its derived foods may serve as potential source of antioxidant compounds and this helpful in promoting human health,” wrote lead author Ambavaram Reddy in the Elsevier journal Metabolic Engineering.
A number of genetically modified plants and crops are coming to light with enhanced nutritional content considered to offer human health benefits, including zeaxanthin to potato tubers, and the omega-3 fatty acid, eicosapentaeoic acid (EPA), to soybeans, brassica, and stearidonic acid (SDA) in canola crops.
However, no GM crops with potentially enhanced health benefits have been approved for human consumption. Sonsumer acceptance, particularly in Europe and most notably in the UK, continues to be one of the biggest challenges for these crops.
Related Articles
