Maize gets an iron boost: Biofortification breakthrough holds promise to combat iron deficiency

Enhancing iron content and growth of cucumber seedlings with MgFe-LDHs under low-temperature stress

“…Based on these findings, we posit that MgFe-LDHs or other LDHs containing Fe(II) and Fe(III) have the potential to become a new generation of iron fertilizers, serving as a supplement to chelated iron. MgFe-LDHs present unique advantages in iron supplementation strategies compared to other traditional methods: (i) they boast broad applicability, potentially accommodating various soil types; (ii) unlike many other iron-containing nanomaterials, MgFe-LDHs exhibit the ability to selectively adsorb onto plant root hairs, a trait seldom reported for other iron nanomaterials [ 13 ]; and (iii) whereas increased iron content often inhibits growth in certain biological iron supplementation methods [ 2 , 3 ], no such growth inhibition was observed in the present study. Moreover, due to their ease of synthesis and low cost, these materials could be widely used in developing countries.…”

“…Iron (Fe) is essential for human health, and its deficiency affects approximately 2 billion people, particularly infants, children, and pregnant women [ 1 – 3 ]. This can lead to iron deficiency anaemia, along with fatigue, dyspnoea, diminished physical performance, and cognitive deficits in both children and adults, while also increasing susceptibility to infections [ 4 , 5 ].…”

“…This can lead to iron deficiency anaemia, along with fatigue, dyspnoea, diminished physical performance, and cognitive deficits in both children and adults, while also increasing susceptibility to infections [ 4 , 5 ]. The widespread Fe deficiency stems from the inability of economically disadvantaged countries or populations to obtain sufficient iron through meat consumption, coupled with inadequate iron from their staple crops, highlighting the urgency of enhancing crop Fe content [ 1 – 3 ]. Although Fe ranks as the fourth most plentiful element in Earth’s crust, its predominantly insoluble mineral state and restricted availability to plants contribute significantly to Fe deficiency in the majority of foods.…”