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Study: Climate change "steals" the nutritional value of vegetables

2025-07-11 20:33:00, Shëndeti CNA

Study: Climate change "steals" the nutritional value of vegetables

Climate change is silently stealing nutrients from our food. A groundbreaking new study shows that rising carbon dioxide levels and rising temperatures are not only changing the way vegetables grow, but are also reducing their nutritional value, especially leafy greens like spinach, arugula and kale.

These changes are expected to have a significant impact on global health. Researchers from Liverpool John Moores University, who led the new study, warn that while the future shows crops growing faster, they will contain far fewer minerals, proteins and antioxidants. And what does this mean in practice? A greater risk of obesity, immune system problems and a host of chronic diseases.

The research focuses on common leafy greens such as kale, rocket and spinach. In the study, these vegetables were grown in special chambers in which John Moores' research team varied CO2 levels and temperature to simulate climate scenarios affecting the UK.

After growing in the laboratory, the vegetables were analyzed for their nutritional value using high-performance liquid chromatography and X-ray fluorescence. Specifically, the concentrations of sugars, proteins, phenols, flavonoids, vitamins, and antioxidants were measured.

However, it should be noted that a key finding of the study was that different types of vegetables appeared to respond differently to climate change (in the lab), with some species responding more than others. This shows that we cannot generalize about the effects of climate change on all types of vegetables./CNA





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