NZ Scientists Dry Their Eyes

New Zealand’s Crop & Food Research Institute has taken the tears out of chopping onions. In collaboration with Japanese scientists, the breakthrough was made using gene silencing technology. The Institute’s senior scientist Dr Colin Eady said his team were able to turn off the gene that produces the enzyme that causes people to cry. “By shutting down the lachrymatory factor synthase gene, we have stopped valuable sulphur compounds being converted to the tearing agent, and instead made them available for redirection into compounds, some of which are known for their flavour and health properties,” he said.