Bright New Brassicas
By Emma Norman
Freak orange cauliflowers first appeared in a field of white garden caulis in Canada thirty years ago. Now no longer the black sheep of the vegetable world, it appears orange is the new green.But what’s even more impressive is that the genetic mutation responsible for orange cauliflowers could hold the key to reducing health problems caused by vitamin A deficiencies in developing countries.
The orange colour in vegetables is caused by beta-carotene, a pre-cursor to vitamin A. which is important for maintaining strong immune systems. Deficiencies are a problem in developing countries where they are the leading cause of blindness in children.
Plant geneticists at Cornell University in the USA have recently isolated the genetic mutation that allows the vegetables to contain more beta-carotene. Although normal white cauliflowers and other crops have the ability to synthesize beta-carotene, they can’t store it. The genetic mutation held by the orange cauliflower, however, means that it can store the beta-carotene it produces and use it to make hoards of vitamin A.
Other staple crops such as potatoes, rice and maize, could now be genetically modified to increase their vitamin A contents, making them more nutritious. In countries where diets are limited, this could provide a vital source of vitamin A, although it could also provide more fuel for the Franken-food debate over GM crops.
These brightly-coloured brassica are already on sale in US supermarkets. Perhaps their garish, artificial looking colour will encourage more western kids to eat their five a day.
Emma's bright as a button - go to her page for more top science.
Or find out more about GM with the Null:
- Straight - GM silkworms
- Spoof - Light sabre gene found
- Reviews - Genetics for the intelligent
- News - In the genes: why we can't all be pretty
Image: Cornell University
Share this
