Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content

Davis, Donald R.

doi:10.1002/9780470959350.ch6

Cited by 9 publications

(4 citation statements)

References 29 publications

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“…Most published studies describing GM strategies that increase Zn concentrations in plant tissues have been performed on “model” plants such as A. thaliana and, even when studies have been performed on crop species, data on commercial yields are rarely presented. Yield per plant can have a substantial effect on the tissue concentrations of mineral elements through dilution effects caused by plant growth (Jarrell and Beverly, 1981 ; Davis, 2011 ). Higher-yielding genotypes often have lower Zn concentrations in their edible tissues than lower-yielding genotypes (Monasterio and Graham, 2000 ; Garvin et al, 2006 ; Murphy et al, 2008 ; White et al, 2009 ; Zhao et al, 2009 ).…”

Section: Genetic Modification Strategies For Zinc Biofortification Ofmentioning

confidence: 99%

Physiological Limits to Zinc Biofortification of Edible Crops

White¹,

Broadley²

2011

Front. Plant Sci.

239

195

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It has been estimated that one-third of the world’s population lack sufficient Zn for adequate nutrition. This can be alleviated by increasing dietary Zn intakes through Zn biofortification of edible crops. Biofortification strategies include the application of Zn-fertilizers and the development of crop genotypes that acquire more Zn from the soil and accumulate it in edible portions. Zinc concentrations in roots, leaves, and stems can be increased through the application of Zn-fertilizers. Root Zn concentrations of up to 500–5000 mg kg−1 dry matter (DM), and leaf Zn concentrations of up to 100–700 mg kg−1 DM, can be achieved without loss of yield when Zn-fertilizers are applied to the soil. It is possible that greater Zn concentrations in non-woody shoot tissues can be achieved using foliar Zn-fertilizers. By contrast, Zn concentrations in fruits, seeds, and tubers are severely limited by low Zn mobility in the phloem and Zn concentrations higher than 30–100 mg kg−1 DM are rarely observed. However, genetically modified plants with improved abilities to translocate Zn in the phloem might be used to biofortify these phloem-fed tissues. In addition, genetically modified plants with increased tolerance to high tissue Zn concentrations could be used to increase Zn concentrations in all edible produce and, thereby, increase dietary Zn intakes.

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Section: Genetic Modification Strategies For Zinc Biofortification Ofmentioning

confidence: 99%

Physiological Limits to Zinc Biofortification of Edible Crops

White¹,

Broadley²

2011

Front. Plant Sci.

239

195

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“…As in wheat, other comparative studies of ancient and modern times observed a historical depletion in the concentration of minerals in food [108][109][110]. Unfortunately, this decrease in the concentration of Mg 2+ is observed in fruits, vegetables, and cereals, affecting other food groups such as their derivatives and animal origin [108].…”

Section: Mg 2+ Deficiencymentioning

confidence: 99%

Magnesium (Mg2+) Deficiency, Not Well-Recognized Non-Infectious Pandemic: Origin and Consequence of Chronic Inflammatory and Oxidative Stress-Associated Diseases

Arancibia-Hernández

Hernández-Cruz

Pedraza‐Chaverrí

2022

Cell Physiol Biochem

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Magnesium (Mg2+) is an essential mineral nutrient, necessary for many biochemical reactions in the human body, including energy metabolism, protein and DNA synthesis, maintenance of the electrical potential of nervous and cardiac tissues, control of blood glucose, and regulation of blood pressure. However, currently, the world population suffers from a severe problem because the consumption of Mg2+ in the diet is deficient and generalized in the populations. Mg2+ deficiency causes oxidative stress (OS) due to the increase in reactive oxygen species (ROS) that originate from mitochondrial dysfunction, activation of the renin-angiotensin-aldosterone system (RAAS), and abnormal regulation of calcium homeostasis. In addition, Mg2+ deficiency also causes inflammation by increasing the production of proinflammatory molecules such as interleukin (IL)-1, IL-6, and tumor necrosis factor-alpha (TNF-α), which in turn can exacerbate the production of ROS. The combination of inflammation and OS induced by Mg2+ deficiency increases the risk of developing chronic diseases. This review describes Mg2+ deficiency, its complications, and its relationship with OS and chronic inflammatory diseases. In addition, the importance of increasing the intake of Mg2+ throughout the world is highlighted.

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“…Expanding these comparisons to include a range of early major cultivars spanning recent decades can provide interesting historical insights into changes in nutritional quality of vegetable and fruit crops over time. There is evidence that the nutrient content of vegetables and fruits has declined in recent decades (Davis, 2009(Davis, , 2011Davis et al, 2004), similar to the downward trend or ''dilution effect'' in mineral concentration of wheat (Fan et al, 2008). The rationale for drawing firm conclusions for vegetable nutrient content based on historical trends has only been evaluated in very few side-by-side comparisons of early and recent cultivars (Farnham et al, 2011;Farnham and Grusak, 2014;White et al, 2009), so these historical trends warrant further evaluation.…”

Section: An Expanded Role For the Horticulture Community To Support Ementioning

confidence: 99%

Progress Toward Increasing Intake of Dietary Nutrients from Vegetables and Fruits: The Case for a Greater Role for the Horticultural Sciences

Šimon¹

2014

horts

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Diet is implicated globally in the cause and severity of many diseases, including cancer, heart disease, and diabetes, and a large body of medical evidence indicates that consumption of healthier foods can alleviate both the incidence and severity of not only these diseases, but also obesity, which is a causal factor for many chronic diseases. The 2010 Dietary Guidelines for Americans indicated that several nutrients are underconsumed in the United States, including folate, magnesium, potassium, dietary fiber, and vitamins A, C, and K. Vegetables and fruits are major sources of several of these micronutrients and minerals as well as many other phytonutrients. Despite these health benefits, vegetable and fruit intake by U.S. consumers is significantly lower than recommended by dietary guidelines (less than 40% of recommended intake) and has not risen in the past decade. Collaborations between horticultural plant breeders, production and postharvest scientists with food scientists, nutritionists, medical scientists, marketing specialists, and social scientists are needed to develop plans and take action to stimulate increased vegetable and fruit intake. Increased intake may have a positive impact not only on the health of consumers, but would also increase the economic value of horticultural commodities and raise the profile of horticultural sciences. Horticultural approaches to address this important challenge, and opportunity, must be developed.

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Impact of Breeding and Yield on Fruit, Vegetable, and Grain Nutrient Content

Cited by 9 publications

References 29 publications

Physiological Limits to Zinc Biofortification of Edible Crops

Physiological Limits to Zinc Biofortification of Edible Crops

Magnesium (Mg2+) Deficiency, Not Well-Recognized Non-Infectious Pandemic: Origin and Consequence of Chronic Inflammatory and Oxidative Stress-Associated Diseases

Progress Toward Increasing Intake of Dietary Nutrients from Vegetables and Fruits: The Case for a Greater Role for the Horticultural Sciences

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