Tomatoes are a lovely addition to a sandwich or burger, and they’re used to create all kinds of sauces and condiments that have become a staple of a western diet, but they’re also a bit, well, bland. A tomato on its own doesn’t have much bite, but scientists who specialize in genetics could change that, and perhaps even change the way tomatoes are used in the process.
In a new paper published in Trends In Plant Science, researchers suggest that by studying the DNA of the chili pepper, which is a cousin of the tomato, they could give the veggies a potent kick. By altering tomatoes to produce capsaicinoids — the compounds that cause the burning sensation in our mouths when we eat something spicy — the scientists believe they could make mass production of capsaicin for various commercial uses.
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Scientists say they could genetically engineer spicy tomatoes originally appeared on BGR.com on Wed, 9 Jan 2019 at 00:06:20 EDT. Please see our terms for use of feeds.
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