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Aside from tomatoes or tomato products like ketchup, it is found in watermelons, grapefruits, red guavas, and baked beans. [4] It has no vitamin A activity. [4]In plants, algae, and other photosynthetic organisms, lycopene is an intermediate in the biosynthesis of many carotenoids, including beta-carotene, which is responsible for yellow, orange, or red pigmentation, photosynthesis, and ...
In 2000 it was discovered that the gene insertion of a bacterial phytoene desaturase into transgenic tomatoes increased the lycopene content without the need to alter several of the plants enzymes. [5] This approach was later used in rice to increase its β-carotene content resulting in the Golden Rice project.
The Celebrity tomato cultivar is a hybrid (biology) that produces long fruit-bearing stems holding 20 or more very plump, robust tomatoes. Fruits weigh approximately 8 oz., and are 4 inches across. Plants need caging or staking, and produce fruit throughout the growing season. [1] The celebrity tomato is a cultivar of the species Solanum ...
Actually, letting microwaved food sit for a few minutes helps your food cook more completely. 7) Leftovers are safe to eat until they smell bad The kinds of bacteria that cause food poisoning do ...
High-fat, fried and sugary foods are high in Advanced Glycation End Products, which have been linked to medical issues Why certain foods —and how they’re cooked — have been linked to aging ...
orange pigments . α-Carotene – to vitamin A carrots, pumpkins, maize, tangerine, orange.; β-Carotene – to vitamin A dark, leafy greens, red, orange and yellow fruits and vegetables.
Transforming over time from its pungent origin as a fish sauce into today's glossy tomato-based topping, ketchup has earned its rightful place on dinner tables ... 800-290-4726 more ways to reach ...
The main cause of phytochemical loss from cooking is thermal decomposition. [35] A converse exists in the case of carotenoids, such as lycopene present in tomatoes, which may remain stable or increase in content from cooking due to liberation from cellular membranes in the cooked food. [36]