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[SANET-MG] GM crops modified to resemble organic crops



One of the clearest benefits of consuming organic foods is the  elevated
content of cancer fighting anti-oxidants. Genetic engineers have
finally  recognized the benefit and  altered food crops to increase
anti-oxidants. The problem with their construction is that they add
genes like the double CaMV promoter and a range of other genes needed to
manage the inserts.
Nat Biotechnol. 2004 Apr 25  Related Articles, Links

Engineering plants with increased levels of the antioxidant chlorogenic
acid.

Niggeweg R, Michael AJ, Martin C

The trend to view many foods not only as sustenance but also as
medicine, so-called functional foods, is increasing. Phenolics are the
most widespread dietary antioxidants, and among these, chlorogenic acid
(CGA) accumulates to high levels in some crop plants. CGA acts as an
antioxidant in plants and protects against degenerative, age-related
diseases in animals when supplied in their diet. cDNA clones encoding
the enzyme that synthesizes CGA, hydroxycinnamoyl-CoA quinate:
hydroxycinnamoyl transferase (HQT), were characterized from tomato and
tobacco. Gene silencing proved HQT to be the principal route for
accumulation of CGA in solanaceous species. Overexpression of HQT in
tomato caused plants to accumulate higher levels of CGA, with no
side-effects on the levels of other soluble phenolics, and to show
improved antioxidant capacity and resistance to infection by a bacterial
pathogen. Tomatoes with elevated CGA levels could be used in foods with
specific benefits for human health.

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