New vegetables could be alternative to marine fatty acids

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New vegetables could be alternative to marine fatty acids

Post autor: michał » sob 22 maja, 2004

It is thought to be the first time that these fats have been produced in plants through genetic engineering, paving the way for development of vegetables with added health benefits in the future.

EPA is an omega-3 fatty acid, the class of fats shown to have a major benefit to human health. They have been found to reduce the risk of heart disease, relieve the symptoms of inflammatory conditions such as rheumatoid arthritis, fight depression and may also protect against Alzheimer's.

ARA, an omega-6 fat found in meat, eggs and milk, is also important for mental health and is a precursor to a group of hormone-like substances called eicosanoids, which impact immunity, blood clotting and other vital functions in the body.

However both omega-3 and omega-6 fatty acids have to be obtained from our diet and most of their sources are animal- or fish-derived. Transgenic plants could offer a better source of the fats for vegetarians.

Całość w It is thought to be the first time that these fats have been produced in plants through genetic engineering, paving the way for development of vegetables with added health benefits in the future.

EPA is an omega-3 fatty acid, the class of fats shown to have a major benefit to human health. They have been found to reduce the risk of heart disease, relieve the symptoms of inflammatory conditions such as rheumatoid arthritis, fight depression and may also protect against Alzheimer's.

ARA, an omega-6 fat found in meat, eggs and milk, is also important for mental health and is a precursor to a group of hormone-like substances called eicosanoids, which impact immunity, blood clotting and other vital functions in the body.

However both omega-3 and omega-6 fatty acids have to be obtained from our diet and most of their sources are animal- or fish-derived. Transgenic plants could offer a better source of the fats for vegetarians.

Źródkło: http://www.nutraingredients.com/news/ne ... p?id=52191

Humbak
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Post autor: Humbak » czw 17 sie, 2006

O rany, dopiero teraz tu dotarłam i cytuję: 'Dr Colin Lazarus and his team at Bristol University engineered a new strain of Arabidopsis, a relative of the cabbage, by adding two genes from algae and a third from a fungus.'

No nie po to staram się być wegetarianką, żebym wcinała masę genetycznie zmodyfikowanych warzywek spreparowanych tak, by były pod względem zawartości biochemicznej odpowiednikiem mięsa... :evil:

brr...

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