Genetically Engineered Tomatoes Produce A Compound That Reduces Harmful Inflammation

U.S. scientists have genetically engineered tomatoes to produce a compound that provides the same health benefits as high-density lipoprotein (HDL), or “good cholesterol”. The engineered tomatoes produce 6F, a small peptide that mimics the action of apoA-1, the chief protein in HDL. Mice in the study lacked the ability to remove low-density lipoprotein (LDL or "bad" cholesterol) from their blood and ate a high-fat “Western-style” diet. Those that ate the peptide-enhanced tomatoes had significantly lower levels of inflammation; those not fed the tomatoes developed inflammation and atherosclerosis. The researchers said human consumption of genetically modified foods containing apoA-1-related peptides could someday help improve chronic conditions associated with harmful inflammation.