Scientists develop genetically modified rice that lowers blood

Lowering blood pressure in the future may be as simple as eating rice. Scientists have developed a genetically modified rice variety that lowers blood pressure in laboratory mice, and they have introduced genes to rice that can prepare dozens of peptides that affect blood pressure. The study was published in the journal Journal of Agricultural and Food.

Scientists develop genetically modified rice that lowers blood

In the experiment, the researchers asked the mice with high blood pressure to take genetically modified rice, and two hours later the blood pressure of the mice decreased, and the control group did not show a decrease in blood pressure. The mice also lowered their blood pressure after taking genetically modified rice flour for five weeks, and the effect persisted after a week. The mice who took the genetically modified rice showed no side effects. Hundreds of millions of people in China suffer from high blood pressure.