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Grau modificat genetic pentru paine prajita mai putin cancerigena
Primul articol: 7 apr. 2026, 15:40
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Ultima actualizare: 7 apr. 2026, 15:40
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Cercetatorii au reusit sa modifice genetic graul astfel incat painea prajita obtinuta sa contina mai putine substante cancerigene. Aceasta inovatie ar putea avea un impact semnificativ asupra sanatatii publice, reducand riscul de cancer asociat consumului de paine prajita. Studiile continua pentru a evalua pe deplin beneficiile si riscurile acestei tehnologii.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 →