Revamping Chinese Cabbage: CRISPR Edits for Healthier Flavonoids
Chinese Academy of SciencesScientists have leveraged CRISPR/Cas9 gene editing to enhance the nutritional properties of Chinese cabbage. By targeting the BrFLS1 gene, they engineered a variety with reduced flavonol content and increased levels of dihydroflavonols, compounds associated with enhanced health benefits and stress tolerance. This advancement paves the way for developing cabbage varieties with improved nutritional value, offering potential benefits in both health and agriculture.