Nutritional enhancement in plants – green and greener

Towards a Greener Green Space Planning

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Genetically engineered plants: greener than you think

Healthy, productive farmland separates humans from famine, making wise agricultural practices crucial to everyone. Plant scientists at universities and companies throughout the world endeavour to improve the quality, quantity, safety and sustainability of agricultural production, and their efforts have proven highly successful. Despite the remarkable success of a number of genetically engineere...

Nutritional Quality Enhancement of Plants by Improving Its Methionine Content

Human beings are only capable of synthesizing ten of twenty naturally occurring amino acids. The other essential amino acids are obtained from the diet. Cereal grains are often limiting for lysine, tryptophan and threonine, while the legume seeds have an adequate level of lysine but are limiting for the sulphurcontaining amino acids, methionine and cysteine. Animals can convert methionine into ...

Cleaner and Greener Doesn't Always Mean Clean and Green

Homocysteine Biosynthesis in Green Plants

Optimal conditions for biosynthesis of cystathionine with crude extracts of green plants were determined. The specific activities observed under these conditions are considerably higher than those initially detected (GIOVANELLI, J., AND MUDD, S. H. (1966) Biochem. Biophys. Res. Commun. 25, 366), and compare favorably with those of bacterial extracts. At near saturating concentrations of homoser...