Canadian Researchers Working to Develop Super Lycopene Tomato

Healthier tomato sauce and ketchup may soon hit supermarket shelves in Canada. Researchers at the University of Guelph are working to increase the levels of lycopene in tomato, with the goal of creating the "ultimate healthy" tomato for processing. Lycopene, which is responsible for tomato's distinctive red color, has powerful antioxidant properties. Studies have shown that the compound is effective in reducing the risk of developing cancer, cardiovascular disease and macular degeneration.

"Boosting the nutritional value is the focus now for the tomato processing industry, and consumers will be reaping the benefits," said Steven Loewen, leader of the study. Loewen and colleagues have identified genes that could give tomatoes up to a 200-percent boost in lycopene. These genes can also increase the levels of beta-carotene, a source of vitamin A.

But researchers are finding that increasing the levels of the anti-oxidant in tomato is much more difficult than it sounds. The high-lycopene genes diminish seed germination, plant development and yield. So Loewen and colleagues are aiming for the "super lycopene" plant varieties to have superior traits all around that will produce the best functional properties without sacrificing growth and overall crop yield. They are also looking for ways to develop early maturing and rot-resistant tomato varieties.

Read the complete story at http://www.uoguelph.ca/news/2009/07/eeee.html