British researchers have created a vegetable with high levels of healthy fatty acids, normally found only in fish and poultry products.

They engineered a relative of the cabbage plant to produce substantial quantities of two very long chain polyunsaturated fatty acids, arachidonic acid (ARA) and eicosapentaenoic acid (EPA), in the plant.

EPA has been found to reduce the risk of heart disease, relieve the symptoms of inflammatory conditions such as rheumatoid arthritis, fight depression and may also protect against Alzheimer’s.

ARA is important for mental health and is a precursor to a group of hormone-like substances called eicosanoids, which impact immunity, blood clotting and other vital functions in the body.

With fish stocks declining, and concerns over high levels of toxins, such as polychlorinated biphenyls (PCBs) and dioxins, biotech crops could provide a safer and more sustainable source of omega fatty acids.

Source: Modified vegetable could be new fatty acid source