(from left) Dr Wang Mingfu, Professor Chye Mee-len and Dr Liao Pan show tubes containing carotenoid extracts from S359A tomato fruits and the control.
The School of Biological Sciences, Faculty of Science, the University of Hong Kong (HKU), in collaboration with the Institut de Biologie Moléculaire des Plantes (CNRS, Strasbourg, France), has identified a new strategy to simultaneously enhance health-promoting vitamin E by ~6-fold and double both provitamin A and lycopene contents in tomatoes, to significantly boost antioxidant properties.