Latest Tomatoes Stories
At the American Heart Association’s Scientific Sessions 2012, researchers recently revealed that genetically engineered tomato plants were able to create a peptide, a string of amino acids, that works similarly to good cholesterol when it is consumed.
New research out of Finland suggests that eating tomatoes and tomato-based foods is associated with a lower risk of stroke.
The discovery of a new gene could lead to better bug-resistant plants.
Researchers at University of California Davis and Cornell University have unraveled the mystery behind those tasteless tomatoes in your salad that lack sweetness and flavor yet look perfectly ripe.
If you ever wondered what makes the sauce on a pizza taste so good, wonder no more because scientists have unraveled the genetic make-up of a tomato.
Flavr Savr, also known as CGN-89564, a genetically modified tomato, was the first commercially grown genetically engineered food to be granted a license for human consumption. It was produced by the Californian company Calgene, and submitted to the U.S. Food and Drug Administration in 1992. On May 18, 1994, the FDA completed its evaluation of the Flavr Savr tomato and the usage of APH(3’)II, concluding that the tomato “is as safe as tomatoes bred by conventional means” and “that the...
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