A new study by researchers at the University of Oxford and Cornell University has found that fruits of the genus Capra contain a number of genetic elements that can be used as food sources in the wild.
The fruits, which range from the tropical fruit to the wild fruit, are the only fruit family to have been studied for their ability to produce food, the researchers said.
“We are not the first to look at fruit-based nutrition,” lead researcher Professor Tim Frew said.
“[Our research] gives us an idea of what might be available from these fruits, and the implications for the future.”
The researchers studied fruit samples from the wild, as well as those from captive and commercial plantations in which the fruit were grown.
Fruit was grown under controlled conditions in which there was a high percentage of water and humidity.
They found that the genetic makeup of the fruit varied depending on the conditions.
The researchers also studied how the fruit and the environment interact to produce different fruits.
Fruit is an excellent source of protein, calcium and vitamin C. They compared the results of the two studies to the results from fruit samples grown in captivity.
They discovered that the captive-grown fruit contained less sugar, higher levels of vitamin C and lower levels of protein.
The research team said that the results show that there are “significant biological differences” between wild and captive-bred fruits, but the genetic basis of these differences is unknown.
The new study, published in the journal Proceedings of the National Academy of Sciences, provides evidence for the existence of “fruit biochemistry” in wild fruits, Frew told New Scientist.
It is possible that the differences between wild fruit and captive produce may also be the result of differences in the way the fruit is grown, he said.
The fruit was also used to determine whether it was able to produce a certain amount of protein per kilogram of weight.
In the past, the fruit was used to find out if the fruit could be grown in different climate zones.
However, the new study shows that the fruit may also have different biological differences that have been overlooked before, he added.
“It shows that there’s a difference between what’s in the fruit in the lab and what’s naturally occurring in the environment.”
Frew added that fruit is one of the most popular sources of protein in the world, but there are concerns that fruit biochemistry is “unrecognised” in the plant kingdom.
Fruit Biochemistry has been recognised as a major topic of research in the last few years.
In 2015, scientists from the University College London found that “fruits are biologically active enzymes”, and that the production of proteins in the leaves of the fruits are linked to their ability for the cells to digest cellulose.
“The plant is a living organism, so it has the capacity to produce proteins in all the different cell types and all the cell types in all of its tissues,” said Frew.
“What’s missing in that, is a molecular pathway that allows these proteins to get into the tissues.”
Fruit biochemistry also has an impact on our diet.
“I think it’s probably the biggest issue that’s really out there in our society, is the perception of what the food is made from,” Frew explained.
“And what we’ve found in the field is that the answer is it’s not made from apples and bananas, it’s made from the fruit itself.”