You may have thought science couldn't beat Mother Nature -- but then you probably picture carrots as orange. Nutrition science will take another step from the laboratory to the kitchen table when the BetaSweet maroon carrot returns to Texas grocery shelves in early January for its second commercial season. The BetaSweet carrot was developed at Texas A&M University's Vegetable Improvement Center (VIC) where Dr. Scott M. Grundy, director of UT Southwestern's Center for Human Nutrition, serves as an advisor.

This carrot, tinged with a maroon/purple hue, is sold prepackaged and sliced in the produce section in late winter through early spring, but eventually it should be available year-around. They are crisp, crunchy and sweet but also have high levels of beta carotene and a powerful antioxidant called anthocyanin. Anthocyanin gives the maroon carrot its unique appearance and is found in many dark-colored fruits and vegetables such as blueberries, grapes and cherries. The original species of carrots were white and purple but over time mutated to orange.

"We've had many meetings with Dr. Grundy and other representatives from the Center for Human Nutrition to discuss which naturally occurring compounds may play a role in preventing disease," said Dr. Leonard Pike, director of the VIC. "They provide invaluable, credible expert advice on what we should be looking at when we genetically manipulate vegetables." A part of the Texas A&M Department of Horticultural Science, the VIC strives to apply the scientific discoveries of medical researchers like those in the Center for Human Nutrition to practical use.

To date the relationship between the VIC and the Center for Human Nutrition has been an informal advisory agreement; however, they are seeking state and federal funding for joint projects, which also may include UT M.D. Anderson Cancer Center. "I'm extremely excited about our collaboration with Texas A&M," said Dr. Grundy. "It's a fabulous resource for turning new information about nutrition into practical things for our dinner tables."

At one time scientists recommended beta-carotene supplements for individuals interested in preventing cancer and heart disease. But there is growing belief among nutritional authorities that beta carotene, along with other carotenoids, should be consumed with the daily intakes of fruits and vegetables, said Dr. Grundy.

"That's one reason programs like the Vegetable Improvement Center are important. The maroon carrot does not just contain one ingredient -- beta carotene -- but all the healthful compounds in carrots," said Dr. Grundy. "We need new research on how the substances in fruits and vegetables may protect against chronic diseases." Dr. Pike, a professor of horticulture, is widely known for breeding the 1015 onion, a larger, sweeter onion that accounts for a large percentage of the Texas onion crop.

"We developed the 1015 onion for a mild, sweet flavor instead of specific health benefits," said Dr. Pike. "But raw onions are high in organo-sulfurs, cancer-fighting compounds. So by developing a milder onion that people can eat raw, it does have some direct health benefits." Pike found three slightly maroon-tinted carrots a few years ago and began breeding them as a novelty for Texas A&M graduates, who are partial to the school colors of maroon and white. But Pike soon discovered that the maroon carrot was high in beta carotene and sweeter than the orange variety.

The Center combines horticulturists, plant pathologists, biotechnologists and medical researchers in efforts to develop vegetables with boosted levels of vitamins and cancer-fighting chemicals. VIC scientists are also studying ways to boost the vitamin content of onions, potatoes and peppers.
Other work at Texas A&M also has yielded promising nutrition developments. They've produced pecans and peanuts high in monounsaturated fat. Normally peanuts are rich in polyunsaturated fats, which are not as healthy. Animal scientists there have produced a high-monounsaturated version of pork, too.

As science continually proves what your mother already knew -- vegetables are good for you -- researchers at the Vegetable Improvement Center are trying to engineer them to be even healthier.