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Rosales-Nolasco, A., Molina-Macedo, A., Leyva, M., San Vicente, F. M., & Palacios-Rojas, N. (2023b). Fresh/high-zinc maize: a promising solution for alleviating zinc deficiency through significant micronutrient accumulation. Foods, 12(14), 2757. https://doi.org/10.3390/foods12142757

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Zinc deficiency poses a significant health challenge worldwide, particularly in regions where access to and the affordability of dietary diversity are limited. This research article presents a time course analysis of kernel development on the zinc content in maize kernels with different genetic backgrounds, including normal maize, quality protein maize, and high-zinc maize, grown at two locations. Zn concentrations during stage I were high, decreasing between stages II and IV and increasing during stages V to VII. High-zinc kernel genotypes, including those ones with high-quality protein genetic backgrounds, have higher contents of zinc and iron during the milky stage (fresh/green maize). The zinc and iron content in fresh maize differed depending on the genotype. By consuming fresh maize biofortified with zinc, up to 89% and 100% of EAR needs can be fulfilled for pregnant women and children. The results demonstrate that fresh high-zinc maize accumulates a substantial amount of this micronutrient, highlighting its potential as a valuable source for addressing zinc deficiency.
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Journal
Foods
Journal volume
12
Journal issue
14
Article number
2757
Place of Publication
Basel (Switzerland)
Publisher
MDPI
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CGIAR Initiatives

Initiative
Accelerated Breeding
Impact Area
Nutrition, health & food security
Action Area
Resilient Agrifood Systems
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Harvest Plus
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