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Gene-Edited Wheat Reduces Carcinogens in Toast
Primul articol: 7 apr. 2026, 15:40
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Ultima actualizare: 7 apr. 2026, 15:40
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Researchers have successfully used gene editing to modify wheat, resulting in a grain that produces less acrylamide when toasted. Acrylamide is a potentially carcinogenic compound formed during the Maillard reaction, which occurs when foods are heated at high temperatures. This innovation has the potential to significantly reduce the levels of this harmful substance in commonly consumed bread products.Articole despre acest subiect
Foto: The Guardian
Scientists develop gene-edited wheat that can make toasted bread less carcinogenic
Bread and biscuits made from Crispr-edited wheat showed substantially reduced acrylamide levels, even after toastingGene-edited wheat which can make bread less carcinogenic when toasted has been successfully developed by scientists.Researchers at Rothamsted Research in Harpenden, Hertfordshire, used Crispr genome editing which allows researchers to selectively edit the DNA of living organisms. This revolutionary technology was adapted for use in the laboratory from naturally occurring genome edi
Citeste pe The Guardian →