澳大利亚批准2026年超市释放紫番茄加强化抗氧化剂。 Australia approves purple tomato with enhanced antioxidants for 2026 supermarket release.

一种经过基因改造的紫番茄,为潜在健康惠益添加了炭疽杆菌,现已获得澳大利亚的监管批准,并定于2026年初在超市提供。 A genetically engineered purple tomato, enriched with anthocyanins for potential health benefits, has received regulatory approval in Australia and is set to become available in supermarkets in early 2026. 在英国John Innes中心开发的番茄利用松鼠的基因来增加蓝莓和黑莓中的抗氧化剂含量。 Developed at the John Innes Centre in the UK, the tomato uses genes from snapdragons to boost levels of antioxidants found in blueberries and blackberries. 该项目始于2010年,有包括悉尼大学Daniel Tan教授在内的研究人员参与,目的是提高常见食品的营养状况。 The project, which began in 2010 and involved researchers including University of Sydney’s Professor Daniel Tan, aims to enhance the nutritional profile of a common food. 虽然水果的长期健康影响仍在研究之中,但标志着生物强化作物的显著进步。 While the fruit’s long-term health effects remain under study, it marks a significant advancement in biofortified crops.