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February 13th, 2019 / American Council on Science and Health

An international team of researchers, including scientists affiliated with the USDA, have genetically modified cassava to contain much higher levels of iron and zinc than the non-transgenic variety. They used two genes from thale cress (Arabidopsis thaliana), a pathetic looking plant that happens to be one of the most studied organisms in all of biology. The first gene was a derivative of IRT1, which encodes an iron transport protein. The second, FER1, encodes ferritin, an iron storage protein.

Modifying the plant with these two genes increased not only iron levels but zinc levels, as well. Read more