Vegetable breeding steps up to the next level
Agricultural Research, Dec, 2005 by Luis Pons
For almost 70 years, scientists at what's today known as ARS's U.S. Vegetable Laboratory (USVL) in Charleston, South Carolina, have changed the way many popular vegetables are bred and used.
Recent examples of this include research by USVL geneticists Mark Farnham and Richard Fery.
Farnham and colleagues at Johns Hopkins University in Baltimore, Maryland, have found that concentrations in broccoli (Brassica oleracea) of glucoraphanin--a compound associated with the vegetable's cancer-inhibiting abilities--is influenced more by genetics than by environment.
Farnham says this discovery makes it possible to classify the anticancer potential of different broccoli varieties according to how their glucoraphanin spurs detoxifying enzyme activity in mammalian cells.
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A vegetarian menu is a powerful and pleasurable way to achieve good health. the vegetarian eating pattern is based on a wide variety of foods that are satisfying, delicious, and healthful. Vegetarians avoid meat, fish, and poultry. Vegans eat no meat, fish, poultry, eggs, or dairy products.
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