Oregon State Univ's Purple Tomatoes: Health Benefits & Cool Color

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Discussion Overview

The discussion centers around the development of purple tomatoes by researchers at Oregon State University, exploring their potential health benefits and the implications of their unusual color on consumer perception and taste. The conversation includes aspects of nutrition, consumer behavior, and sensory experience related to food.

Discussion Character

  • Exploratory, Conceptual clarification, Debate/contested

Main Points Raised

  • Some participants note that the purple tomatoes contain phytochemicals similar to those found in blueberries, which are thought to reduce cancer and heart disease risk.
  • One participant expresses interest in trying the purple tomatoes, suggesting a curiosity about their taste and health benefits.
  • Another participant humorously comments on the idea of consuming lycopene in a "designer color," speculating that the purple tomatoes might share cancer-fighting nutrients with blueberries.
  • Concerns are raised about the potential impact of the tomatoes' color on consumer acceptance, with one participant referencing studies on how changes in food presentation can affect perceptions of freshness and desirability.
  • Another participant echoes this concern, sharing a personal anecdote about a relative's aversion to food based on its appearance.

Areas of Agreement / Disagreement

Participants express mixed feelings about the purple tomatoes; while some are intrigued by their potential health benefits, others are skeptical about their taste and acceptability based on color. No consensus is reached regarding consumer acceptance or the overall appeal of the tomatoes.

Contextual Notes

The discussion reflects varying assumptions about consumer behavior and sensory perception, as well as the nutritional claims associated with the purple tomatoes. The potential health benefits are not universally accepted as established facts.

Who May Find This Useful

Readers interested in food science, nutrition, consumer behavior, and agricultural innovations may find this discussion relevant.

Ivan Seeking
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Purple could be the color of the future for tomatoes.

Researchers at Oregon State University are fine-tuning a purple tomato with skin as dark as eggplant. The novel pigment not only looks cool but potentially is better for you.

It contains the same phytochemical found in blueberries that is thought to reduce the risk of cancer and heart disease. [continued]
http://www.statesmanjournal.com/apps/pbcs.dll/article?AID=/20061020/NEWS/610200323&SearchID=73260872310650
 
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I read about those, I'd like to try some.
 
now you can get your lycopene in designer colors! lycopene is known for its antioxidant properties, i would imagine that the purple tomatoes have similar cancer fighting nutrients that blueberries have.
 
Hi Kerrie!

We have missed you.
 
I just read some stuff about restaurants and food stores having sudden drops in business when they changed their lighting or the color of paint on the walls. It turns out these changes made the food look strange colors. This was especially problematic in the case of meat since we look to its color to gage its freshness.

I wouldn't expect anything purple to taste like a tomato, and would probably not eat it voluntarily.
 
zoobyshoe said:
I wouldn't expect anything purple to taste like a tomato, and would probably not eat it voluntarily.

You remind me of my little brother. As a kid he wouldn't eat ice cream because he didn't like the way it looked.
 

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