Food source from non-food plants

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A team of Virginia Tech researchers has succeeded in transforming cellulose into starch, a process that has the potential to provide a previously untapped nutrient source from plants not traditionally thought of as food crops.

Cellulose is the supporting material in plant cell walls and is the most common carbohydrate on earth. This new development opens the door to the potential that food could be created from any plant, reducing the need for crops to be grown on valuable land that requires fertilizers, pesticides, and large amounts of water. The type of starch that Zhang’s team produced is amylose, a linear resistant starch that is not broken down in the digestion process and acts as a good source of dietary fiber. It has been proven to decrease the risk of obesity and diabetes.

FiveWordsForTheFuture - Jul 13, 2013 | Innovation, Sciences, Sustainability
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