Gene-edited lettuce: A new approach to fighting micronutrient deficiencies

A research team led by Prof. Alexander Vainstein from the Robert H. Smith Faculty of Agriculture, Food, and Environment at The Hebrew University of Jerusalem has developed a new variety of lettuce with significantly higher levels of essential vitamins and antioxidants.

Their findings, published in Plant Biotechnology Journal, demonstrate how CRISPR gene-editing technology can enhance the nutritional content of lettuce by increasing the amounts of ?-carotene (provitamin A), zeaxanthin, and ascorbic acid (vitamin C), making it a more nutrient-rich food option.

This achievement was made possible by combining modifications in different biochemical pathways, allowing the researchers to enhance multiple nutritional values simultaneously rather than targeting a single nutrient.

By modifying key genes that regulate vitamin and antioxidant production, the researchers were able to increase ?-carotene levels by 2.7 times, improving its role as a precursor to vitamin A, which is essential for vision, immune function, and skin health.

Zeaxanthin, an important antioxidant that helps protect the eyes from blue light damage and age-related macular degeneration, was boosted to levels not typically found in lettuce. The researchers also achieved a 6.9-fold increase in ascorbic acid, commonly known as vitamin C, which strengthens the immune system and enhances iron absorption.

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