Vitamin E genes identified in maize may help biofortify crops
By Cornell University
New research has identified genes that control vitamin E content in maize grain, a finding that could lead to improving the nutritional profile of this staple crop.
Cornell University scientists and colleagues from other institutions combined different types of genetic association analyses to identify 14 genes across the genome that were involved in the synthesis of vitamin E.
Six genes were newly discovered to encode proteins that contribute to a class of antioxidant compounds called tocochromanols, collectively known as vitamin E. Along with antioxidant properties, tocochromanols have been associated with good heart health in humans and proper functioning in plants. READ MORE