Volume 6, number 1
 PDF Downloads: 937

Biochemical and Molecular Aspects of Dna in Raw and Ripen Fruit and Vegetables

Ujjwala Krothapalli, Lakshmi Sai Bharani Nuthi and Vemuri Praveen Kumar*

Department of Biotechnology, Koneru Lakshmaiah College of Engineering, Vaddeswaram, Guntur District - 522 502 India.

Corresponding Author E-mail: vemuripraveen@gmail.com

ABSTRACT: Vegetables, fruits, plant and animal products contain DNA in various amounts. DNA, the carrier of genetic information, the recipes or blueprints of an organism, is made up of four different chemical units. These can be digested and used just like any other nutrient in our food. Usually DNA is degraded during cooking, but even if DNA is eaten uncooked, like in the case of apples, or a salad, the DNA is degraded rapidly in our stomach. Eating DNA should not be a concern: even mother’s milk contains high amounts of DNA, because newborns have a higher need for them. Studies were carried out to give an idea of the amount of DNA we eat and some of its physical properties.

KEYWORDS: DNA, fruits; vegetables; animal products

Download this article as: 
Copy the following to cite this article:

Krothapalli U. Nuthi L. S. B, Kumar V. P. Biochemical and Molecular Aspects of Dna in Raw and Ripen Fruit and Vegetables. Biosci Biotechnol Res Asia 2009;6(1).
Copy the following to cite this URL:

Krothapalli U. Nuthi L. S. B, Kumar V. P. Biochemical and Molecular Aspects of Dna in Raw and Ripen Fruit and Vegetables. Biosci Biotechnol Res Asia 2009;6(1).. Available from: https://www.biotech-asia.org/?p=20108

[ HTML Full Text]

Back to TOC