Scientists Develop Gene-Edited Lettuce to Fight Micronutrient Deficiencies

Scientists led by Prof. Alexander Vainstein from the Robert H. Smith Faculty of Agriculture, Food, and Environment at The Hebrew University of Jerusalem have developed a gene-edited lettuce with significantly higher levels of essential vitamins and antioxidants, a breakthrough in the global fight against micronutrient deficiencies.

The newly developed lettuce variety contains 2.7 times more β-carotene (provitamin A), an essential compound for vision, immune function, and skin health. It also boasted higher levels of zeaxanthin, a powerful antioxidant that protects against blue light damage and age-related macular degeneration, and a remarkable 6.9-fold increase in ascorbic acid (vitamin C), which supports immune function and enhances iron absorption.

The researchers achieved these enhancements by modifying key genes that regulate vitamin and antioxidant production, allowing for multiple nutritional improvements simultaneously rather than targeting a single nutrient. Despite these modifications, the lettuce maintained normal growth rate, appearance, and yield.

For more details, read the article in the JewishPress.