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Genetically Engineered Tomatoes Produce A Compound That Reduces Harmful Inflammation

March 23, 2013: 12:00 AM EST
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.
A. Chattopadhyay et al., "A Novel Approach to Oral ApoA-I Mimetic Therapy", The Journal of Lipid Research, March 23, 2013, © American Society for Biochemistry and Molecular Biology, Inc.
Food & Nutrition
Heart & Cardiovascular
Genetically Modified Foods
Cancer & Cancer Prevention
North America
United States of America
Research, Studies, Advice
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