Researchers at the US Agricultural Research Service have successfully developed a new variety of corn that is high in Vitamin E.
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The team helped isolate an enzyme responsible for producing the vitamin in cereal grains. When they added it to corn plants, the kernels’ vitamin E content increased six-fold. The research unit is now working on similar studies with soybeans and team leader Edgar B. Cahoon has said he believes many other crops would benefit from the new approach.
Vitamin E, which occurs naturally in vegetable oils, nuts and green leafy vegetables, is particularly important for pregnant women, and may decrease the risk of heart disease.
