title: The nutritional fortification of cereals.
abstract: The low micronutrient content of cereals requires the fortification of food and biofortification of plants. Many laboratories are currently pursuing biofortification using breeding and genetic modification, but progress is challenged by technical hurdles and our understanding of physiological processes. Recent studies have largely been confined to the improvement of levels of iron, zinc, some vitamins and a variety of essential amino acids. Progress has been made in the accumulation of iron, zinc, and vitamins A and E in genetically modified plants. For future success in this area, many more studies will be required on the physiology of ion uptake and on the transport of vitamin precursors.
authors.affiliation: Institute of Plant Sciences, Swiss Federal Institute of Technology, ETH Zurich, Universitätstrasse 2, CH-8092 Zurich, Switzerland.
authors.forename: Susanna
authors.initials: S
authors.lastname: Poletti
authors.forename: Wilhelm
authors.initials: W
authors.lastname: Gruissem
authors.forename: Christof
authors.initials: C
authors.lastname: Sautter
mesh_terms: D000821:Animal Feed; D000818:Animals; D001947:Breeding / Q000379:methods; D002523:Edible Grain / Q000235:genetics*; D005527:Food, Fortified; D030841:Food, Genetically Modified; D005818:Genetic Engineering / Q000379:methods*