University of Florida researchers have discovered a way to increase the level of health-boosting compounds in broccoli, kale, cabbage, Brussels sprouts, and related vegetables. The study, published in Science Advances, could lead to enhanced nutrition in staple vegetables.
Genetic Breakthrough
By identifying a specific gene in Arabidopsis, a model plant related to broccoli, scientists found that changing just one letter in the DNA can increase glucosinolates by about 20 times. Glucosinolates are natural compounds with anti-inflammatory, antioxidant, and cancer-fighting properties.
The next steps for this research include using CRISPR to test the approach in broccoli and cabbage. The potential for increasing compounds in microgreens, which can be grown in greenhouses year-round, is also being explored.
Original reporting: Tampa Free Press — read the source article.
