research in the world have recently started to discover a wide array of phytonutrients contained in fruits and vegetables. This factor alone make it even more important than we thought they were a variety of fruits and vegetables as part of their daily diet.
phytonutrients offer many advantages with respect to the health of people, some famous, some are still unknown. Did you know widely touted "vitamin" called folic acid is actually a phytonutrient? On top of this millennium, there is no doubt that in the next decade or so will burst wide open with many more undiscovered virtues phytonutrient rich foods that Americans do not eat enough.
Given the current dietary government guidelines, phytonutrients are not considered essential nutrients. However, the flood of anti-aging research is beginning to show, and very provocatively, the potential anti-aging properties of some of these mysterious plant compounds. It has been suggested that diseases such as cancer, heart disease and Alzheimer's disease may plague the middle and older ages due to our limited knowledge of all major, plant specific nutrients. For example, it is proposed that certain flavinoids found in blueberries may actually reverse nerve cell aging.
study of phytonutrients has provided an incentive to plant and nutritional scientists to work together as a team to discover more importantly knowledge. It makes perfect sense, because fresh produce is currently the only known source of these valuable nutrients tvari.Tužan and mysterious part is that only a small number of visionary scientists is investigating how to improve the nutritional quality of these lovely green edibles.Većina research so far has been dedicated to increasing crop yields by making a stronger, hardier plants that will be able to deduct the damage due to diseases, pesticides, etc.
Genetic engineering is already able to produce tomatoes with up to three times more lycopene. Lycopene is a cancer, reducing the red pigment found in tomatoes. These changes tomatoes are able to maintain the highest food 3 times longer (duration) than their "regular" counterparts. Autar K. Mato and colleagues in the ARS Vegetable Laboratory inserted a gene that slows the aging plant with a promoter that is driven zrenja.Projektirana tomatoes because they proved that they can accumulate more lycopene and other antioxidants in several ripening stage. It was felt that this new approach should work with other fruits and vegetables.
Genetic engineering is already able to produce tomatoes with up to three times more lycopene. Lycopene is a cancer, reducing the red pigment found in tomatoes. These changes tomatoes are able to maintain the highest food 3 times longer (duration) than their "regular" counterparts. Autar K. Mato and colleagues in the ARS Vegetable Laboratory inserted a gene that slows the aging plant with a promoter that is driven zrenja.Projektirana tomatoes because they proved that they can accumulate more lycopene and other antioxidants in several ripening stage. It was felt that this new approach should work with other fruits and vegetables.
...Genetic engineering is already able to produce tomatoes with up to three times more lycopene. Lycopene is a cancer, reducing the red pigment found in tomatoes. These changes tomatoes are able to maintain the highest food 3 times longer (duration) than their "regular" counterparts. Autar K. Mato and colleagues in the ARS Vegetable Laboratory inserted a gene that slows the aging plant with a promoter that is driven zrenja.Projektirana tomatoes because they proved that they can accumulate more lycopene and other antioxidants in several ripening stage. It was felt that this new approach should work with other fruits and vegetables.
...Environmental factors also appear to make a difference. Cantaloupe melons, grown in subtropical ARS Agricultural Research Center in Weslaco Texas, differed in beta-carotene levels by as much as 500 posto.Razlike in these levels depends on soil, cultivar and fruit size. Gene E. Lester, director of research scientists and colleagues are embarking on a project to understand the post-harvest storage factors, and environmental and genetic factors that influence the level of phytontrient and their quality.
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