Going Green

Tuesday, October 28, 2008

From Aggie Carrots to Tomatoes

At first glance, one would think that maroon carrots at A&M were just a gimmick based on the school colors. The fact is that the maroon carrots are high in a specific antioxidant that has been shown to be life-prolonging in laboratory mice. The work done there has now been utilized by others to produce maroon tomatoes. Who knows, maybe the world of food will slowly become maroon and white, demonstrating the real impact of Texas A&M's role in feeding the world. Gig 'em!!

A&M's maroon carrot branches out
Based on research at school in the '80s, scientists are starting to develop purplish tomatoes with a life-prolonging antioxidant

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