Cress was originally a common vegetable in the housewife's basket. British scientists use transgenic technology to make cress rich in polyunsaturated fatty acids contained in chickens and fish and become a kind of "super health" vegetable. This transgenic cress contains omega-3 and omega-6 polyunsaturated fatty acids that regulate blood pressure and immune responses and participate in cellular signaling activities. Omega-3 is also thought to promote brain development and reduce the incidence of adult heart disease and rheumatoid arthritis. Algae and mushrooms are rich in natural polyunsaturated fatty acids. Scientists at the University of Bristol in the United Kingdom reported in the journal Nature Biotechnology that they isolated three genes responsible for the production of polyunsaturated fatty acids from seaweed and mushrooms and implanted them in cress to produce the same rich Transgenic cress with polyunsaturated fatty acids. The researchers believe that this achievement will help the development and research of a new generation of healthy vegetable foods in the future. Catherine Collins, a nutritionist at St. George's Hospital in London, said that the genetically modified cress could be eaten directly or fed to the food chain for human consumption. This result is yet another advancement in functional food research. The body itself cannot synthesize omega-3 and omega-6 polyunsaturated fatty acids and can only be taken from natural foods. In nature, eggs and eggs are rich in omega-6, and cold water fish such as cereals, salmon, halibut and sardines are rich in omega-3. However, due to fish resource toxins and pollution caused by excessive levels of fish toxins, researchers have been looking for food sources rich in these two nutrients that are easily accessible. However, some people have been skeptical about genetically modified foods. It is not yet known whether this kind of â€œsuper healthâ€ cress can be on the table at the end.
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