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Flavr Savr (also known as CGN-89564-2; pronounced "flavor saver"), a genetically modified tomato, was the first commercially grown genetically engineered food to be granted a license for human consumption. It was developed by the Californian company Calgene in the 1980s. [1] The tomato has an improved shelf-life, increased fungal resistance and ...
A genetically modified tomato, or transgenic tomato, is a tomato that has had its genes modified, using genetic engineering. The first trial genetically modified food was a tomato engineered to have a longer shelf life (the Flavr Savr), which was on the market briefly beginning on May 21, 1994. [1] The first direct consumption tomato was ...
The first genetically modified food approved for release was the Flavr Savr tomato in 1994. [4] Developed by Calgene, it was engineered to have a longer shelf life by inserting an antisense gene that delayed ripening. [55] China was the first country to commercialize a transgenic crop in 1993 with the introduction of virus-resistant tobacco. [56]
Getty Images About 20 years ago, a company now owned by Monsanto (MON) introduced the Flavr Savr tomato -- the first genetically modified organism approved for consumption in the United States.
Tomatoes are also rich in vitamins A and C, which combat inflammation in the body, explains dietitian Sara Riehm, R.D. with Orlando Health. “Vitamin C is also important for forming blood vessels ...
In 1993, the USDA proposal to remove regulatory oversight from GM organisms deemed environmentally benign was approved and four GM plants (Flavr Savr tomato, virus-resistant squash, bromoxynil-tolerant cotton and glyphosate-tolerant soybean) obtained non-regulatory status that year. [14]
The first genetically modified crop approved for sale in the U.S. was the FlavrSavr tomato, which had a longer shelf life. [51] First sold in 1994, FlavrSavr tomato production ceased in 1997. [111] It is no longer on the market. In November 2014, the USDA approved a GM potato that prevents bruising. [112] [113]
The researchers found that consuming four daily servings of cruciferous vegetables for two weeks, compared to an equivalent control intervention of root and squash vegetables, helped to lower 24 ...