Can genetic engineering help reduce the burgeoning worldwide food waste problem? The Arctic Apple doesn’t brown when sliced, making it easier for consumers to finish their apples instead of throwing them out when they change color. Apples turn brown when exposed to oxygen and water molecules in air because of an oxidation process managed by an enzyme, polyphenol oxidase. In most cases, slightly browned apples are fine to eat, but are discarded because of their color.
Ashwagandha is regarded as one of the great rejuvenative herbs of India. According to Ayurveda, the traditional healing system of India, the root of this low-growing shrub is said to be effective for a host of debilitated conditions, including general weakness, impotence, infertility, and others. Ashwaganda is sometimes described as "Indian Ginseng" for the significance of this botanical in Indian pharmacopoeia.
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