Cassavas get cyanide hike from carbon emissionsONE of Africa's most important food crops is likely to become
increasingly toxic as a result of carbon emissions. Cassava leaves and roots both contain glycosides that break down to release toxic hydrogen cyanide when chewed or crushed. Villagers grind cassava roots to make flour, which can be processed to remove cyanide, but leaves are often eaten raw. The cyanide can cause a condition called konzo that permanently paralyses the legs. One study found that 9 per cent of Nigerians suffer some form of cyanide poisoning from eating cassava. Now Ros Gleadow of Monash University in Melbourne, Australia, has found
that doubling CO2 levels in the air doubles glycoside production in cassava
leaves. Since CO2 levels are expected to reach twice pre-industrial levels
by the middle of this century, Gleadow believes cyanide poisoning will be a
growing problem. Although the plant's roots do not become more toxic, they
do grow smaller. © Copyright Reed Business Information Ltd To subscribe or visit go to: http://www.newscientist.com |