To: Richard Lord and Seafood HACCP Mailing List
Fr: Pamela Tom, Univ. of Calif. Sea Grant Extension Program
As a follow-up to Richard Lord's message (re: plants altered to produce
fish oils), the abstract corresponding to the study is on the web at:
http://www.nature.com/cgi-taf/DynaPage.taf?file=/nbt/journal/vaop/ncurrent/abs/nbt972.html
Dr. Qi, Fraser, et al's research paper has been published online ahead of
print in "Nature Biotechnology." These online versions are definitive.
The citation is Published online 16 May 2004; doi: 10.1038/nbt972.
Title: Production of very long chain polyunsaturated omega-3 and omega-6
fatty acids in plants
Authors: Baoxiu Qi*, Tom Fraser, Sam Mugford, Gary Dobson, Olga Sayanova,
Justine Butler, Johnathan A Napier, A Keith Stobart and Colin M Lazarus
*School of Biological Sciences, University of Bristol, Woodland Road,
Bristol, BS8 1UG, England, UK.
Correspondence should be addressed to Baoxiu Qi (e-mail: bssbq@bath.ac.uk)
==========================================================================
On Thu, 20 May 2004, Richard Lord wrote:
> For full story see:
> http://www.planetark.com/avantgo/dailynewsstory.cfm?newsid=25182
>
> Plants Altered to Produce Fish Oils
> All Contents
> C Reuters News Service 2003
>
> NEW YORK - As if vegetables weren't already healthy enough, UK
> scientists have found a way to add heart-healthy fatty acids to plants.
> A team led by Dr. Baoxiu Qi at the University of Bath, UK, genetically
> altered a cress plant to produce both omega-3 and omega-6 fatty acids,
> which are thought to be protective against cardiovascular disease. These
> oils are also important for infant brain and eye development.
>
> The accumulation of these fatty acids in plants "is a breakthrough in
> the search for alternative sustainable sources of fish oils," Qi's team
> concludes in the advance online edition of the journal Nature
> Biotechnology.
>
> Qi was at the University of Bristol when the research was conducted.
>
> Of course, it is possible to consume plenty of these heart-healthy fatty
> acids in the diet. Omega-3 fatty acids are most abundant in salmon,
> mackerel, sardines and other fatty fish, while good sources of omega-6
> fatty acids include a variety of plant oils, such as soybean oil.
>
> In most industrialized societies, however, many people do not eat a diet
> rich in omega fatty acids. And fish supplies are declining and are
> sometimes contaminated, so alternative sources of healthy fatty acids
> are "desirable," according to Qi's
> team...................................................
>
> Story Date: 20/5/2004
>
>
> Yours sincerely,
> Richard Lord
> Guernsey GY1 1BQ
>
> Tel: 01481 700688
> Fax: 01481 700699
> Email: fishinfo@guernsey.net
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