Article published

The tomato is a “functional food,” meaning its consumption goes beyond basic nutrition. It has bioactive components, which may reduce the risk of certain types of cancers. Research in genome editing created the opportunity to target specific genes involved in different molecular pathways with the aim to produce a local genetic variation that will increase the repertoire of interesting plant characteristics. Research in INAB using ZFN technology created metabolite “tailored” tomatoes with variable levels of vitamin C, increased antioxidant content, low oxalic acid (anti-nutrient) and high fructose to glucose ratio, which makes them suitable for a diabetic diet.