Orange Cauliflower May Lead to More Nutritious Foods

A gene isolated from orange cauliflower may help scientists create healthier crops, a new study suggests.

Researchers from Cornell University (Ithaca, New York) and University of Minnesota (St. Paul, Minnesota) have isolated the gene from orange cauliflower that is responsible for the orange color.

This gene, called the Orange (Or) gene, is not only responsible for the color of the cauliflower, but it also causes the plant to be rich in carotenoids. Plant carotenoids are a primary source of provitamin A in humans.

Researchers hope that the addition of this gene to other dietary food staples will help decrease the number of people with vitamin A deficiencies in developing countries.

Vitamin A deficiency is rare in industrialized nations but remains a concern in developing countries, particularly in areas where malnutrition is common. Prolonged deficiency can lead to xerophthalmia (dry eye) and ultimately to night blindness or total blindness, as well as to skin disorders, infections (such as measles), diarrhea and respiratory disorders.

There is strong and good scientific evidence supporting the use of vitamin A in the treatment of acne, acute promyelocytic leukemia, measles, xerophthalmia (dry eye), malaria and retinitis pigmentosa (loss of peripheral vision).

1.    Lua S, Van Eckc J, Zhou X, et al. The Cauliflower Or Gene Encodes a DnaJ Cysteine-Rich Domain-Containing Protein That Mediates High Levels of ß-Carotene Accumulation. The Plant Cell 18:3594-3605 (2006). View Abstract.