British scientists recently used genetically modified technology to make newly grown cress rich in polyunsaturated fatty acids in chickens and fish, making cress no longer just a common vegetable in the housewife's vegetable basket, but becoming a kind of “super health careâ€. vegetables. Scientists at the University of Bristol in the United Kingdom isolated three genes responsible for the production of polyunsaturated fatty acids from seaweed and mushrooms and implanted cress. Catherine Collins, a nutritionist at St. George's Hospital in London, said that this kind of genetically modified cress can be eaten directly or fed to the food chain for human consumption. This result is another major advance in functional food research.
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