Biotechnological advances have led to a significant increase in beta-carotene levels in leafy vegetables, enhancing their nutritional value without disrupting vital processes like photosynthesis. A recent study published in the Plant Journalreveals that beta-carotene levels in leaves can be increased by up to 30 times through biotechnological methods and exposure to high light intensity. This breakthrough creates new storage areas for beta-carotene that do not interfere with essential functions such as photosynthesis.
Beta-carotene, a key carotenoid, is known for its health benefits, including its antioxidant, immunostimulant, and cognitive-enhancing properties. It also serves as a precursor to retinoids, which are essential for vision, cell proliferation, immune function, and vitamin A production.
Continue reading… “reakthrough in Boosting Beta-Carotene Levels in Leafy Vegetables through Biotechnology”