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Genetic modification : The tomato: red and round, and now sharp
From an evolutionary perspective, tomatoes and chili pods are so different. Although they began about 19 million years to develop in different directions, their genomes are quite similar. The want to use a researcher now, and a sharp-tasting tomato breeding. You could not only be a popular addition to the vegetable shelf, but also the production of the sharpness of competent molecules, the capsaicinoids, simplify, which are also used in creams against rheumatism. So, a research group argued to Agustin Zsögon in the journal "Trends in Plant Science". the

of capsaicinoids from chilies to be used for muscle spasms

capsaicinoids in different Chili and pepper plants in addition to the sharp taste a number of positive features. Anti-bacterial and fungicidal properties are also demonstrated how the effective use of pain relief. It is positive here, above all, that interactions with other drugs can be excluded.

Particularly for the use in heat patches is widespread and creams for the treatment of tension. There, the capsaicinoids irritate in contact with skin heat and pain receptors. The Burn covered first, stimuli existing pain, and lead later to a up to days of lasting desensitization. At the same time, the heat contributes to better blood circulation.

Also in the mouth, the Chili turned-sharpness nerve cells that react to heat-induced pain. What we perceive as sharp taste, so it is actually a pain reaction. With regular consumption of spicy food, the receptors become less sensitive – who is accustomed to Season with Chili, can endure more sharpness.

Quick growth of tomatoes could Capsaicinoid production

birds of simplify have these pain receptors. Probably the Chili and pepper plants so confers an evolutionary advantage: small mammals are prevented from eating and so the more effective seed distribution by birds. This help can use the plants from the family Solanaceae. In contrast to tomatoes, they grow much slower, much smaller, and require more heat. Cultivation, that is, at the same time, nearly 40 times as many tomatoes as peppers can be harvested. Therefore, the researchers were pleased to find that the sequencing of the chili genome and the subsequent comparison with the tomato plant showed that also in tomato capsaicinoids can be produced. The necessary genes are in the genome of the tomato, of course, not all, are just normally active. "Theoretically, you can use these genes to produce capsaicinoids in tomato," explains Agustin Zsögon, a biologist at the University of Viçosa. Because, however, it is not known how exactly the capsaicinoid production work, will attempt to activate single genes and to analyze, which components are formed.

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Even if you are away from the supermarket shelf - the sequencing of the chili genome'm on the way to the development of a sharp-tasting tomato-free, the researchers believe. While you are trying to be the best approach to find a way to do this, you may also try to find out why tomatoes contain anyway capsaicinoids and whether the genetically modified variant would grow under the same growing conditions as your sweet tasting sister.

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