From carrots to grapefruits to tortillas, researchers worldwide are giving common foods a more nutritious makeover by removing unhealthy substances and adding or enhancing those that may help fight diseases such as cancer and heart disease, according to an article scheduled for the June 23 issue of Chemical & Engineering News.
Some of these products could soon appear at a grocery store near you.
In the C&EN cover story, Associate Editor Rachel Petkewich points out that, amid growing consumer interest in leading a healthier lifestyle, scientists are identifying an increasing number of disease-fighting substances in foods and using them to enhance food crops. As evidence for this skyrocketing interest in healthier foods, the article notes that the number of published papers exploring the disease-fighting properties of food components has quintupled since 2003. Scientists have already developed carrots with super-high antioxidant levels. Other foods designed to target cancer, high cholesterol, and other health conditions may soon be on the way.
But creating healthier foods that are still appealing to consumer taste can be tricky, as changing certain food components makes flavor and texture unappetizing. Scientists are now working on creating substances that can boost nutrition without loosing the qualities consumers find appealing. -American Chemical Society
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