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New purple tomato may reduce cancer risk

by Frank Scimone

27-10-2008

Mice fed on purple tomatoes are less susceptible to certain forms of cancer, researchers have announced. The finding is the result of a project involving British and Dutch agricultural researchers.

The purple tomatoes are the result of genetic modification, intended to increase the amount of beneficial chemicals in the fruit. The dark purple colour is a side-effect.

Anti-cancer cocktail
Scientists from the John Innes Centre in Norwich, England, and from Plant Research International in the Dutch town of Wageningen managed to isolate two genes from the snapdragon flower which were then introduced into the tomato - a fruit which is naturally rich in antioxidants such as lycopene and flavonoids. Fried tomatoes cooked in olive oil are considered one of the best sources of lycopene.

While it has long been known that tomato paste offers protection against various diseases, the new purple tomatoes are said to be twice as healthy as the old-fashioned red variety.

The findings were published in the scientific journal Nature Biotechnology. A study compared two groups of mice which are more susceptible to developing cancers because of a missing gene.

Mice fed on a diet, a tenth of which consisted of the genetically-modified purple tomatoes, lived an average of 182 days, nearly 40 days longer than mice fed on red tomatoes, or no tomatoes at all.

The study was conducted in conjunction with the John Innes Centre in Norwich, Great Britain, and other European centres participating in the FLORA project.

(The picture of purple tomatoes is the result of image manipulation.)

Anti-carcenogenic

The genes from the snapdragon not only gave the tomatoes a tempting, appetising purplish colouring but also added anthocyanins, which are naturally occurring pigments found in particularly high levels in blackberries and cranberries. Normal tomatoes only produce anthocyanins in their stems and leaves.

Anthocyanins, flavonoids and lycopene are all believed to have anti-carcenogenic properties, which, at least theoretically, makes the purple tomato something of an anti-cancer cocktail. Anthocyanins are also said to offer protection against heart disease and to prevent infections.

Not enough fruit
Scientists have been looking for ways to increase the healthy properties of fruits and vegetables, since the average Dutch person, as well as the average European, does not eat the five to eight portions of fruit and vegetables a day recommended by nutritionists.

Dutch newspaper Trouw quoted Arnaud Bovy of the Netherlands Wageningen University, which also played a role in the tomato project, who says that consumers with a craving for purple tomatoes must be patient. The safety of the genetically-modified tomato has not yet been tested in humans. "As far as I know, nobody has tasted one yet. Official approval is needed, which means there is still a long way to go. However, the British have already made an application."

Tags: agricultural research, antioxidants, cancer, genetically-modified food, health

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Reaction(s):


Sandra, 28-10-2008 - Nederlands

Ugggggggg, I can't imagine myself eating purple tomatos!


Ludwig Messer, 27-10-2008 - USA

This is a new breakthrough in fighting cancer. I liked the part about fried tomatoes being healthy. Ludwig


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